Waitrose and Partners
The King's Coronation Royale

The King's Coronation Royale

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. Combine the Silent Pool Coronation Special Edition Gin with the Leyrissat Monbazillac, De Kuyper Crème de Cassis, freshly squeezed clementine juice and sugar syrup.

  2. 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.

Cook’s tip

To make sugar syrup, gently heat equal parts sugar and water together until the sugar has dissolved, then leave to cool completely.

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