Ingredients:

• Glassware: Copper Bucket on stand
• 90 ml – Gin
• 12 to 14 – Mahua Berries 
• 100 ml – Lemonade
• Attar drop for the zing
• Mint for garnish
• Marigold flowers to garnish
• Gummy bears to garnish

Method:

1. Muddle flowers with gin until flowers turns pasty.
2. In bucket add ice and mint.
3. Pour mix into bucket trough double strainer.
4. Top with lemonade to add that bit of crispness.
5. For garnish place 2 marigold flower over the top and place 2 gummy bears on handle corners.
6. Dip the stirrer tip in attar and put it into the bucket on the stand.

Recipe courtesy of Chef Sabysachi Gorai