It’s a relatively universal experience to open up a round butter cookie tin expecting, well, cookies, only to be met with sewing supplies instead. The titular, typically blue tins have become a staple of craft closets, and it seems as if it’s far more rare to find one that actually contains cookies than needles and thread.
Last night, during the third course of a stunning, intimate dinner in celebration of the Johnnie Walker Blue Label x Rahul Mishra Limited Edition 2025 bottle, chef Aditya Mishra presented guests with just that, a sewing tin. But instead of spools of thread or biscuits, diners opened the lid to discover a gust of smoke, which then revealed a delicious surprise: confit duck chatamari, a Newari rice crepe, finished with goat jus, pickled onions, and chives. “I’m trying to reverse the trauma of opening a sewing tin expecting to see cookies,” Mirsha playfully joked.
The moment was emblematic of the evening itself, unexpected, playful, and deeply rooted in heritage while elevated by modern artistry. Across six courses, Chefs Mishra and Akhil Upad guided guests through South Asian culinary traditions refracted through their own creative lens, each plate paired with a bespoke Johnnie Walker Blue Label cocktail designed to spark memory, reinvention, and celebration.
Celebration was in order for the collaboration of the Johnnie Walker Blue Label x Rahul Mishra Limited Edition Design 2025 bottle, unveiled as both centerpiece and muse. Known for his couture steeped in storytelling, Mishra translated India’s cultural richness into an intricate design that honors tradition while embracing modernity. The bottle’s motifs reflect rituals of celebration and connection, echoing the supper club’s own philosophy of memory and reinvention. Much like the menu, the design bridges heritage and contemporary artistry, making the bottle not only a collector’s piece but also a symbol of shared festive moments year-round.
The meal began on a bright, bracing note with Gundruk Cheura, citrus-cured salmon layered with fermented greens, pickled radish, and a crisp bite of fish oil. Its freshness was amplified by the first cocktail of the night, Here Comes the Sun, a silky Johnnie Walker Blue Label drink kissed with honey, lime, mango pulp, kiwi, and a yogurt wash.
That same cocktail carried through into the second course, a refined take on a classic Lobster Mo:Mo. The dumpling, delicately stuffed with poached lobster and served alongside a charred and chilled tomato consommé, married South Asian comfort with French-leaning finesse.
The sewing tin surprise of the third course was paired with a Blue Thistle, a cocktail balancing Johnnie Walker Blue Label with lemon, heather, wild thyme, soda, and walnut bitters. That same pairing continued into the fourth course, a vibrant Fall Fruit Sadeko that tossed seasonal fruit with pickles and herbs for a playful interlude. The fifth course brought the heart of the meal: Lamb Over Rice, turmeric rice crowned with a fried quail egg and served with a trinity of green, red, and white sauces. Its intensity found harmony in the floral spice of the Lily Paand, a Johnnie Walker Blue Label cocktail infused with spiced rose syrup, lime juice, and a paan-washed milk finish.
The night, in addition to its delicious food, was also a tribute to connection, with both chefs encouraging guests to get up and mingle with each other, and even take their Lily Paands from the bar, where it was paired with a rosewater flavor spray. Guests were encouraged to spray their drinks, or themselves, as much as they pleased, creating their own twist on their very own “ponds.”
Dessert was no afterthought. A Paan Crème Brûlée, infused with paan and finished with saffron whipped cream and pistachio, arrived with the smoky-sweet Brew Lapel a complex blend of Blue Label with walnut-chicory jaggery syrup, orange juice, lapsang souchong, aromatic bitters, and curry-leaf cold brew foam. To make matters even more fun, guests were given blow torches to torch their own deserts, not without tutorials from trained professionals, of course. As the night drew to a close, glasses were raised in a celebratory toast with a Ras Malai Shot, where Johnnie Walker Blue Label mingled with evaporated milk, sweetened condensed milk, pistachio, saffron, and cardamom, an indulgent, festive endnote to an evening that was as layered as it was memorable.
Between courses, guests were introduced to the artistry of the new Rahul Mishra-designed Blue Label bottle, whose intricate detailing honors India’s cultural tapestry and the rituals that bring people together. The collaboration’s shared ethos, heritage, connection, and celebration, was reflected in every element of the night.
Hosted at Maxwell Social, the supper club experience married food, fashion, and fine whisky in a way that felt both intimate and transportive. The unveiling of the Rahul Mishra-designed Johnnie Walker Blue Label bottle, with its intricate homage to India’s cultural tapestry, echoed the chefs’ culinary storytelling, rooted in rituals, layered with artistry, and crafted for connection.
The Sewing Tin will extend this collaboration to the public with three Brooklyn dinners later this month, ensuring that last night’s magic will ripple outward beyond this intimate first look. Hear more about The Sewing Tin here and about Johnnie Walker Blue Label here!
