The Weekly Cocktail Recipe – The Richmond’s ‘Honey, I shrunk the kids’

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.


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


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

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