Still trying to work our way through London Cocktail Week’s 250 participating pubs, bars and lounges, and not ruin our health. Last night we combined dinner and drinks at Dishoom, a Bombay-style Indian restaurant with as talented a bar crew as we’ve come across this week. Their version of a gimlet is light and herby, a great match for the food. Here is our take on what Dishoom calls an East India Gimlet. Fee Bros. makes a good celery bitters for this drink. Lots of cracked ice is the key here.
1 1/2 ounces very dry gin
1/2 ounce Rose’s Lime Juice
2 dashes celery bitters
Pour all the ingredients into a cocktail shaker filled with cracked ice. Shake vigorously for several seconds and then let the drink stand for 30 seconds before straining into a chilled cocktail glass. Float a sprig of dill drawn gently between the fingers on top of the drink.
Tasting notes: Pure and bracing.
Tomorrow: A heathe bar?
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