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East India gimlet

Published: March 24, 2015 at 12:15 PM

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Makes 1

Easy

Total time: 5 mins

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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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Make this East India gimlet, then check out our gimlet cocktail, gimlet fizz and gimlet mocktail.

Ingredients

• 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

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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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