If there’s one cocktail that’s earned its spot as a modern classic, it’s got to be the London Calling. It’s got everything – bang-on balance, easy-to-find ingredients, and a flavour that’s complex but still goes down a treat. Oh, and let’s not forget the name – a nod to The Clash’s legendary album.
At its core, it’s a Gin Sour, but what makes it stand out is the addition of fino sherry. That dry, nutty hit balances out the citrus from the lemon juice and orange bitters, with a bit of sugar syrup to round it all off. Served up with a grapefruit twist, it’s simple but seriously classy.
This beauty was first mixed up in 2002 by bartender Chris Jepson when he was slinging drinks at Milk & Honey. He chucked it into a cocktail comp run by Drinks International, and it didn’t just win – it became a staple on Milk & Honey’s menu and quickly spread to bars all over the world.
Some think it’s got ties to an old-school 1930s cocktail, the Barbara West, but Jepson’s version leans more into the Gin Sour family, thanks to the sugar syrup. It’s less of a Martini with fino and lemon and more of a well-rounded, citrusy sipper.
Modern classic? Absolutely. It might not have been around for that long, but it’s made its mark. Wanna level it up? Swap in a sherry cask gin (a la Four Pillars) and double down on that bold, nutty flavour. Off-duty bartenders love this one – Tim Philips even told us back in 2013 that it was the only drink to feature on every single M&H London menu. His words? “Nutty, dry, fruity – this drink has it all.” Couldn’t have said it better.
London Calling
45ml Gin
15ml fino sherry
15ml lemon juice
15ml sugar syrup
2 dashes orange bitters
There are some variations on proportions with this one – from 40ml to 50ml gin and some recipes call for a 2:1 ratio sugar syrup. Play around with it and work out what works for your bar.
Shake all ingredients with ice, and strain. Garnish with grapefruit twist.