The King's Coronation Royale

Name: The King's Coronation Royale
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 50 ml Silent Pool Coronation Special Edition Gin; 20 ml Leyrissat Monbazillac; 10 ml De Kuyper Crème de Cassis; 1 clementine, squeezed to give 25ml juice; 10 ml sugar syrup (see method for instructions); 1 dash Nyetimber Rosé (or other English sparkling rosé); Blueberries, to garnish; 1 sprig/s mint, to garnish

Presenting The King’s Coronation Royale, specially created for Waitrose Food magazine to celebrate the occasion by Michele Lombardi, head mixologist at The Ritz – which received a Royal Warrant from the then Prince Charles in 2002.

Nick Grimshaw prepared this cocktail for Angela Hartnett and guest Prue Leith on episode 5, season 3 of Dish, the Waitrose podcast. It was served with this spring salmagundi with herby rack of lamb.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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Serves1
CourseDrink
Prepare5 mins
Cook-
Total time5 mins

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Ingredients

50ml Silent Pool Coronation Special Edition Gin
20ml Leyrissat Monbazillac
10ml De Kuyper Crème de Cassis
1 clementine, squeezed to give 25ml juice
10ml sugar syrup (see method for instructions)
1 dash Nyetimber Rosé (or other English sparkling rosé)
Blueberries, to garnish
1 sprig/s mint, to garnish

Method

Combine the Silent Pool Coronation Special Edition Gin with the Leyrissat Monbazillac, De Kuyper Crème de Cassis, freshly squeezed clementine juice and sugar syrup.
Pour into a gin glass filled with ice cubes, top up with Nyetimber Rosé (or other English sparkling rosé). Garnish with fresh blueberries and mint.