Kingsland Gimlet

Matthew Belanger, Death & Co. | Los Angeles

A dash of curry bitters adds nuanced spice to the comforting familiarity of watermelon. The drink pays homage to watermelon curry, a traditional dish from northwestern India, and in particular a version once served by the late chef Floyd Cardoz at New York’s Tabla.


Serving: 1

  • 1 1/2 ounces gin, preferably Fords
  • 1/2 ounce Ramazzotti Aperitivo Rosato
  • 1/4 ounce overproof Jamaican rum, preferably Wray & Nephew
  • 1 1/4 ounces watermelon syrup (see Editor's Note)
  • 3/4 ounce lime juice
  • 1 dash The Bitter End Curry Bitters

Garnish: lime wedge

  1. Combine all ingredients in a cocktail shaker with ice and shake until chilled.
  2. Strain into a double Old-Fashioned glass over a large ice cube.
  3. Garnish with a lime wedge.
Editor's Note

Watermelon Syrup
To make watermelon syrup, stir together three parts watermelon juice to one part sugar until the sugar dissolves. Bottle and refrigerate for up to one week.

Tagged: watermelon