Tucked away on a corner of Fitzrovia sits Carousel: a dynamic and bustling restaurant and bar that plays host to an ever-evolving roster of chefs (some new, some famous, and some Michelin-starred). No two days here are the same, with previous guests ranging from London natives, such as Jack Croft and Will Murray of sustainable restaurant Fallow, to those that have travelled from further afield, such as Japanese-based Sushi Saeki and Thailand’s first female two-Michelin star chef, Tam Chudaree Debhakam. Foodies in the know will agree when we say it’s a must-visit in London.
Carousel is an exciting place – one where you’re lucky enough to sample exclusive, limited-edition menus by talented chefs. However, it would be remiss not to mention its bar, as no culinary experience is complete without a tipple or two. Offering a menu of minimal intervention wines and signature cocktails, the drinks list focuses on small, independent producers. A highlight of the alcoholic serves include the Carousel Boulevard – mixing Carousel coffee liqueur with Woodford Reserve and Campari – while the star of the non-alcoholic menu is the Raspberry and Thyme ‘Collins’. The brainchild of Carousel’s co-founder and director Ed Templeton, he says, “It would be reductive to call this the more sophisticated cousin of a fizzy Ribena, but it’s not a million miles off.
“There’s nothing complex about this Collins but it remains on the menu as it’s a true crowd-pleaser and people only ever have nice things to say about it. It’s also super simple to make at home.” Here’s how to do exactly that with Templeton’s recipe.
Raspberry and Thyme Collins
- Raspberry and thyme cordial* 40ml
- Fresh lemon juice 10ml
- Soda To top up
- Tonic water To top up
- Raspberries and fresh thyme To garnish
- Shake the cordial and lemon juice together in a cocktail shaker.
- Pour into a highball glass with ice and top up with half soda and half tonic water.
- Garnish with raspberries and fresh thyme and serve.
Raspberry and thyme cordial
- Raspberries 3kg
- Water 3L
- Caster sugar 3kg
- Bunch of thyme 1
- Citric juice (lemon or lime) 150ml
- Blend all ingredients together and drain through a sieve.
- Pour cordial into bottles and store in the fridge or freeze.
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