Gin · Shake · Coupe · 5 min
London Calling
A gin sour with a splash of dry fino sherry, which makes it nutty and savoury. Chris Jepson created it at Milk & Honey in London in 2002.
What's in it
- 45ml (1½ oz) Gin
- 15ml (½ oz) Fino sherry
- 15ml (½ oz) Lemon juice
- 15ml (½ oz) Sugar syrup
- 2 dashes Orange bitters
- 1 Grapefruit twist optional
How to make it
- Chill a coupe.
- Shake the gin, fino sherry, lemon juice, sugar syrup and orange bitters hard with ice.
- Double strain into the chilled coupe and express a grapefruit twist over the top.
Not sure you have the bottles? Tick what's on your shelf and Barello lists every drink you can make right now, plus the one bottle that unlocks the most new ones.
What cocktail can I make?Where it came from
Jepson created it for a cocktail competition run by Drinks International and named it after the Clash album. It became a regular on Milk & Honey's menu and a bartenders' favourite, partly thanks to the fino; a former colleague called it the only drink to appear on every Milk & Honey London menu. Over the next two decades it spread to bar lists around the world. A 1930s drink called the Barbara West uses similar ingredients, but Jepson's, with sugar syrup, sits closer to a gin sour.
More gin cocktails.
If you have the bottles for this
Looking for an app that does this on your phone? We ranked the cocktail apps, including ours, by their real store ratings.