By Jonathan Hatchman, Food Editor, @TLE_Food
Opened last year, The Richmond is a neighbourhood restaurant in East London, perched upon the intersection of Dalston, Haggerston and London Fields. Set up by Australian chef and restaurateur Brett Redman and fashion consultant Margaret Crow, the restaurant’s menu is heavily built around oysters, comfort food, and produce from the sea – with East London’s first raw bar. As for the drinks, a strong list of natural wines is joined by a selection of classic cocktails with a modern approach, concocted by head bartender Lewis Coburn. One of the current highlights of the ever-changing cocktail menu is ‘Honey, I shrunk the kids’ – comprising pisco alba infused with chamomile, honey, lime and a soda water top.
Ingredients
50ml chamomile infused pisco alba
15ml honey water (3:1 ratio)
25ml fresh lime
Soda water, to top up
To Garnish
Dehydrated lime
Mint sprig
Method
Infuse chamomile in pisco for 24hrs. Strain all flowers out to prevent bitterness.
Add Chamomile pisco, fresh lime juice and honey into cocktail shaker.
Fill with cubed ice and shake for 15 seconds
Fine strain into a tall glass with cubed ice. Top with soda water.
The Richmond can be found at 316 Queensbridge Road, London, E8 3NH. ‘Oyster happy hour’ runs from 6-7pm on weekdays and from 5-7pm on Saturdays.
Photo: Ed Reeve
Ingredients
- 50 ml chamomile infused pisco alba
- 15 ml honey water (3:1 ratio)
- 25 ml fresh lime
- Soda water, to top up
To Garnish
- Dehydrated lime
- Mint sprig
Instructions
- Infuse chamomile in pisco for 24hrs
- Strain all flowers out to prevent bitterness
- Add Chamomile pisco, fresh lime juice and honey into cocktail shaker
- Fill with cubed ice and shake for 15 seconds
- Fine strain into a tall glass with cubed ice
- Top with soda water
