4694

East India gimlet

  • makes 1
  • Easy

In the Permit Room at Dishoom King’s Cross, drinks-walla Carl Brown has created a range of bottle- and barrel-aged cocktails. We recommend the Sir Jeejeebhoy, a bottle-aged old fashioned with Ceylon arrack lengthened with coconut water and orange bitters. If you can’t make it to Dishoom, try this recipe for an Indian twist on a classic gimlet. dishoom.com

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Ingredients

  • dill a small pinch and a sprig to serve
  • lime wedge 1  
  • London dry gin 50ml
  • Rose’s lime cordial 50ml
  • celery bitters 2 dashes

Method

  • Step 1

    Before you make the cocktail, put some ice in a coupe glass and add a dash of soda to help it cool quickly. 

  • Step 2

    Put a pinch of dill, a squeezed lime wedge, the gin and the lime cordial into a shaker.

  • Step 3

    Add ice to the shaker, cap it and shake hard. You want to chill the drink as quickly as possible and water it down to the absolute minimum.

  • Step 4

    Empty the ice and any liquid from your glass and fine-strain the drink into it. Garnish the drink with a small, fresh sprig of dill.

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