Himalayan Pine

Use the same volume; brandy is closest, rum adds sweetness. No apple note, so add a little grated apple if the dish allows.

Use 1.5 times the volume and simmer to reduce by half; less alcoholic and no apple-brandy depth.

Use a spoon of grated or puréed apple plus a splash of brandy or rum; only for sweet or fruity dishes.

Use 50–60% of the weight and stir in 1 tsp sugar syrup per 20 ml; stronger and less fruity.

Use the same weight and add 1 tsp sugar per 50 ml; lower alcohol and more acidic.

Use 50% of the weight with sugar syrup and a little mashed peach; neutral but gives alcohol and sweetness.

Use the same volume. Ordinary gin has slightly fewer botanical notes, but in cooking the difference is small.

Use the same volume. It is neutral, so add a lightly crushed green cardamom pod to mimic a botanical note if the drink needs it.

Use about 80% of the volume, as it is more strongly spiced; taste before adding more.

For 100 g syrup, heat 60 g granulated sugar with 40 g water until dissolved. Same sweetness, slightly thinner.

Use the same weight; it is richer and slightly sweeter, so reduce other sugar a little.

Use 85–90% of the weight and add a splash of water; flavour changes and it browns faster.

Use equal volume or weight; delivers almost identical sharp acidity with a faintly more aromatic, bitter-edged profile.

Use 25% of the weight (about 1 g amchoor for 4 g juice); provides clean fruity tartness without thinning the sauce.

Use 75% of the volume; gives direct sourness without any citrus floral fragrance.

Use 75-100% of the weight, added off the heat. Floral but rose-scented, not screwpine.

Use 50-60% of the weight and reduce sugar by about the same amount. Sweet and pink-rose flavoured.

Steep 2-3 threads in 10 ml warm milk for every 10 g kewra water. Different, richer aroma.

Use the same weight; crush if needed. No change in the dish.

Use the same weight but chilled; there is no ice crunch and it dilutes the dish faster.

Use the same volume. It is still, so the dish or batter will be less aerated; use immediately after mixing.

For 200 ml soda water, use 200 ml water plus 1 g bicarbonate of soda. Mix just before use; excess gives a soapy taste.

Use one small sprig for one pine sprig; more resinous, so use half if the dish is delicate.

Use one sprig for one pine sprig; softer aroma, good for garnish and infusing.

Use one small fresh bay leaf for aroma only, not as a garnish; remove before serving.