Clementine and Ginger Martini cocktail recipe by Chutney Mary
Tantalise your tastebuds with this refreshing martini courtesy of Chutney Mary
Today, London is home to a plethora of Indian fine-dining restaurants, offering diners a taste of authentic cuisine hailing from the vibrant country. But in 1990, when Chutney Mary first opened on the King’s Road in Chelsea, it was one of very few. Serving an Anglo-Indian menu appealing to discerning diners, menu highlights included ‘Bangalore bangers and mash’ while paying deference to the provenance of dishes, such as the Mughal roots of a chicken korma.
Rather unsurprisingly, it was popular – so much so that it earned the title Best Indian Restaurant in the UK just a year after opening. Having built such a reliable reputation, when Chutney Mary moved from Chelsea to St James’s in 2015 it took its loyal following with it and made a new home in the former space of Marco Pierre White’s Wheelers restaurant that provided room for the team to add a dedicated drinking hole, Pukka Bar.
Served at a stunning carved stone bar, the cocktails here are as impressive as the food. Featuring Himalayan gins, Indian whiskies and Asian rums, the cocktail menu puts native ingredients to good use but, between us, it’s the martinis that really shine. The saffron martini uses Antica Formula vermouth and a saffron-infused gin to create a clean but heady drink, while the indulgent chocolate martini is so rich and smooth it’s practically a dessert in its own right. For something more refreshing, we’ve snagged the cocktail recipe for Chutney Mary’s clementine and ginger martini – perfect for those who like an aperitif with a little zip and zing.
“Clementine is similar to a type of Indian orange called narangi,” explains director of operations, Preman Mohan. “Derived from the Sanskrit word, naranga, which refers both to the colour orange and the citrus fruit itself, [this cocktail] is fragrant and full of tang.”
Recipe
Clementine and ginger martini
Ingredients
- Star of Bombay gin 40ml
- Aperol 20ml
- Clementine juice 40ml
- Lemon juice 15ml
- Sugar syrup 5ml
- Ginger and honey syrup* 10ml
Method
- Add six ice cubes to a cocktail shaker.
- Add all ingredients and shake for a few minutes.
- Pour into a chilled martini coupe.
Recipe
Ginger and honey syrup
Ingredients
- Honey 400g
- Ginger juice 200ml
- Water 200ml
Method
- Bring to the boil for 10 minutes.
- Allow to cool and decant into an airtight container.
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