Carl Clarke
If anyone has changed the landscape of London’s restaurant scene, it’s Carl Clarke. A self-proclaimed “punk chef”, Carl’s first love has always been British food, closely followed by music – he helped his family set up the iconic club Turnmills in the 1990s. His left-wing dining experiences have gained a cult-like status. His first, Rock Lobsta, which began life as a pop up in a tiny Shoreditch shop front, is now a permanent fixture in Mahiki, and his pop up restaurant Disco Bistro is headed for New York. Oh, and he loves a green curry.
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Soundtrack
Listen to Carl Clarke's mix
CCC GIN & TONIC TWIST
Ingredients
50ml Bombay Sapphire (infused with lime leaves)
100ml premium tonic water
2 lime wedges, squeezed
5 lime leaves
2 lemongrass stalks
6 slices of red and green chillies
3 10p-sized slices of peeled, fresh ginger
Garnish
A scattering of green and red chilli rounds
A lime leaf
A few peeled ginger slices and a shortened
lemongrass stalk to use as a stirrer
Method for Infusion
Take a bottle of Bombay Sapphire and pour out 50ml, replace with 4 lime leaves and one peeled, smashed lemongrass stalk. Replace the cap, shake well and place in a warm, dark place for 24 hours to infuse until ready.
Method for Drink
Take a chilled Bombay Sapphire balloon glass and fill to the top with good quality cubed ice. Squeeze in the juice of 2 lime wedges. Pour in your lime leaf and lemongrass-infused Bombay Sapphire and stir with a lemongrass stalk to chill and mix. Gently pour in half a bottle of premium tonic water and stir briefly. Finally, garnish the drink with a scattering of green and red chilli rounds, a lime leaf, a few peeled ginger slices and a shortened lemongrass stalk.
