Cornershop came to Dishoom for an exclusive listening to celebrate the launch of their new album recently. To make sure things kicked off in style, we made a yummy cocktail inspired by their last album – Judy Sucks a Lemon for Breakfast.
That album was praised for its mix of sounds – funk, soul and rock. Naomi, our fabulous Head Bar-walli, took the challenge to heart and dreamt up an eclectic cocktail that packs a sour lemon punch. A mix of lemon, a whack of chilli, gin and popping-candy-crazy-crackle was an instant hit and got everyone in the mood for Cornershop’s latest sounds.
The Listening Booth went down a treat, and Judy had everyone asking for more. Even the Cornershop boys had a few each!
We’d love you to come down to give Judy a try and have listen to the new tracks. We’ve added Judy Sucks a Lemon as a special and are also playing Cornershop’s latest tracks for a limited time.
And for those of you that wanted the recipe for Judy Sucks a Lemon, here it is in all its glory…
To make the lemon sherbet base mix:
Zest and juice 2 lemons and put half the juice aside. Put the zest, the rest of the juice and a spoonful of white sugar into another container and muddle hard for a few minutes until the sugar is dissolved and the oils have been extracted from the lemon zest. Strain and add to the rest of the juice. It should be sour but not unbearable! Roughly chop half a green chilli and muddle with a little of the juice to extract the spiciness. Strain out the pieces and add the chilli juice carefully to the rest of the mix, tasting it for spiciness. The sherbet should have a good kick, but be careful and test your chillies for spiciness!
To make the drink:
Fill a tall glass 2/3 full with crushed ice. Add the lemon sherbet mix, 25ml of your favourite gin and a teaspoon of plain yoghurt. Stir thoroughly and top up with crushed ice. Garnish with half a green chilli (cut lengthways) and a slice of
lemon coated in popping candy and a straw.
Drink. Make sour face. Enjoy sweetness. Suck Lemon. Smile!
I love to truly understand and appreciate the origins of a dish, and learn how communities have adapted a recipe over time to make that dish unique to them.
We have arrived at a very sad, but inevitable and clear choice. As of now, all Dishooms are now closed to diners.
These past months have brought strangeness and uncertainty for so many of us. Since we shut the doors of our restaurants in March, we haven’t felt like ourselves at all. The very point of Dishoom is to welcome you through our doors and to serve you the most delicious food and drink we can summon up in the warmest possible way.
These are the last few days, the dregs of 2019. It’s my habit to sit here in the Permit Room at this time. I am the be-stubbled and dishevelled regular, cherishing his precious drink at the end of the bar. Weary, I sit here pondering the year, attempting to figure out what it was trying to teach me. What wisdom can I glean from it?