London Bombay, gin cocktail

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.

London Bombay
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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