East India gimlet
Makes 1
Easy
Total time:
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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- a small pinch and a sprig to serve dill
- 1 lime wedge
- 50ml London dry gin
- 50ml Rose’s lime cordial
- 2 dashes celery bitters
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.
