Dinner last night at a wonderful Punjabi restaurant, the service spot on. Really reminded me of India under the Raj. I had several of these before the main course, and felt the November winds turn balmy as a Devonshire breeze. Most recipes don’t call for bitters, but there were certainly bitters in my drink, and I believe this approximates what my man Mukesh was pouring.
1 teaspoon superfine sugar
2 teaspoons water
2 ounces lemon juice
2 ounces gin
several dashes Angostura bitters
Dissolve the sugar in the water, then add everything else. Swirl it around in a jug of ice and then strain it over ice cubes in a rocks glass (what the bartending guides always insist on calling an “old-fashioned glass”). Just the thing while you wait for your tandoori lamb chops.