It’s the morning before and a vintage British tipple is essential for grace under pressure. From dawn to dusk, The Savoy-inspired sour is an allied cocktail of English and American accent; an elegant gin-cut Sidecar with almost 100 years of history. “The quinine sour is our take on a White Lady, in celebration of the gin and tonic, which was the drink of choice in India in the days of the British Raj and drunk in the gymkhana clubs,” says Karam Sethi of London’s Michelin starred Indian restaurant Gymkhana. “Incidentally, the G and T came about from British officers using gin and sugar water to sweeten quinine, which was used as an anti-malarial medicine. With the quinine sour, we top the drink with a curry leaf for a subtle pungent note, and ginger, which adds a barely-perceptible heat.”
Gymkhana’s Quinine SourIngredients
- 50ml Tanqueray gin
- 25ml lemon juice
- 25ml tonic syrup
- 50ml egg white
- Fresh ginger 1″x4″ slice
- 3-4 fresh curry leaves
- Vanilla bitters – three gentle drops
Method
- Shake all ingredients together without ice
- Add ice and shake
- Double-strain into a chilled coupette glass
- Garnish with vanilla bitters and a curry leaf
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