Cocktail of the week: Bibi’s salted old fashioned | The good mixer

A bourbon and bitters combo with a pleasing, delicately salted character

At the restaurant, we make this with kithul syrup (or treacle), a Sri Lankan ingredient we’ve championed on our cocktail menu ever since we opened. The best ones are made by refining palm sap over a charcoal flame, which imbues them with a delicate, smoky flavour – you can buy them online, and if you do get hold of some, make the base for this drink by dissolving 1g salt in 100g water, then stir in the syrup. Failing that, we’ve adapted the recipe for home use by making a palm sugar syrup instead. Either way, pair the syrup with wheated bourbon, a style known for its fruity notes and banana esters.

Chet Sharma and Guy Mazuch, Bibi, London W1