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Thursday 22 September 2011

Cocktail Hour: Ivy Gimlet Royal

Between those disdainful wine labels imploring you to drink responsibly, the gradually rising number on my birthday cards and the derision on the face of my Monday morning barista, I've noticed my 3am stop outs in the pursuit of the perfect martini are being increasingly frowned upon by society. Imagine my unbridled joy when I received a message asking whether I'd like to contribute a cocktail recipe to the Sluttery cannon. That sort of thing isn't just a message, its an opportunity, a license for week long 'academic' bar research and a 'get out of jail free' card for all its gin associated debauchery.

After an industrial packet of paracetamol, several travel cards and three compound hangovers I'd like to thank Danger of Death (a ridiculously cute speakeasy bar underneath Brick Lane's Super Pizza) for reminding me of the East Room classic the Ivy Gimlet Royal.

In terms of a light but deliciously gin laden drink that goes down so quickly you'll wonder where your legs have gone, It doesn't get much better than a marriage of gin, lime, champagne and mint. Not to mention its an ideal way of impressing friends with a cheap bottle of bubbles and a few extra ingredients. Actually, If there was a drink that could fill you with decadence and sunshine regardless of the grey clouds or month on the calendar, this would be it. Without further ado:

You'll need:
  • 1oz of lime juice
  • 1 tsp of sugar (a little more if you have sweeter teeth)
  • 2oz of gin
  • A few leaves of torn mint reserving one to garnish
  • Prossecco or champagne to top up
Shake it:
  • Shake the lime juice and sugar 
  • Add sugar until the balance suits your taste, your looking for that perfect sweet/sour balance
  • Add 2oz of gin and your torn mint, then shake with ice 
  • Strain into a martini glass and top up with the chilled sparkling wine
  • Drop the mint leaf on top and prepare your face for a smile.

Letts Drinking Notes: Taste it before you add the champagne and you have a Gimblet, substitute the lime juice and sugar for cordial (2/3 oz) and you have a Gimlet.

This wonderful cocktail was by Nick Smith. You should follow him (and flatter him) on Twitter. Head over to That Pig Ate for more of his cocktail adventures. With a plush toy pig.


  1. I'm going to make these this weekend. And then blame my hangover on YOU.

  2. I have still not yet warmed to gin, but maybe these other ingredients might make it work for me.


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