|1 1⁄2 fl oz||Rutte Dry Gin|
|1⁄2 fl oz||Fino sherry|
|1⁄3 fl oz||Freshly squeezed lemon juice|
|1⁄4 fl oz||Giffard Sugar Cane Syrup|
|2 dash||Orange bitters|
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A gin-based sour with fino sherry adding distinctive, almost salty, notes. Orange bitters and a grapefruit zest twist contribute to this cocktail's delicate balance. Depending on the sourness of your lemons, you may need to cut the sugar back to 5ml (1/6oz).
Adapted from a recipe created in 2002 by Chris Jepson at Milk & Honey, London, England. Originally made for a Drinks International Magazine competition, this cocktail has gone on to be a much-copied contemporary classic inspiring riffs such as the Banana Calling.
We also discovered a quite different stirred cocktail named London Calling in 2003 at London's Oxo Tower Bar & Brasserie (50ml dry gin, 31.25ml sloe gin, 12.5ml sweet vermouth and 2 dash orange bitters).