Can I make these ahead for a crowd?

Yes. Mix the gin, lemon juice and sugar syrup in a jug and keep it chilled in the fridge. As guests arrive, shake individual servings with ice and strain into the prepared glasses.

Can I make my own sugar syrup?

Yes. Dissolve equal parts caster sugar and water over a low heat, then leave it to cool. It mixes into the cocktail far more easily than dry sugar.

Do I need a cocktail shaker?

A shaker gives the best result, but a large jar with a tight lid works well. Fill it with ice, shake hard for 15 to 20 seconds and strain through a small sieve.

What should I serve with it?

It is made for nibbles while Charlie heats up: warm focaccia with romesco dip, marinated olives or salted almonds.

Outdoor Cooking & Charcoal Oven Recipes / Cocktails

Cooked in the Charlie Charcoal Oven

Gin Lemon Drop Cocktail

Name: Gin Lemon Drop Cocktail
Prep time: 5 min
Yield: 1 cocktail
Cuisine: British
Ingredients: 50ml London Dry gin; 25ml Lemon juice, Freshly squeezed; 20ml Sugar syrup; 6 cubes Ice, For shaking; 1 tbsp for the rim Caster sugar, Rim-coating allowance; not all of it goes into the drink; 1 Lemon twist

An ice-cold gin lemon drop, sharp with lemon and finished with a sugar rim. Shake one while Charlie warms up. The oven does dinner; you can manage the drinks.

Tara QuickCo-founder, Charlie Oven

No cook

Prep5 minutes

CookNo cooking needed

Serves1

DifficultyEasy

Oven temperatureNo cooking needed

RackNot needed, no cooking

CharcoalNot needed, no cooking

Ingredients

1 cocktail

For the cocktail

50ml London Dry gin
25ml Lemon juice, Freshly squeezed
20ml Sugar syrup
6 cubes Ice, For shaking

For the glass

1 tbsp for the rim Caster sugar, Rim-coating allowance; not all of it goes into the drink

To garnish

1 Lemon twist

Method

Prepare the glass

Chill the glass
Put a coupe glass in the fridge or freezer to chill while you get everything ready.
Why this mattersThere is no ice in the glass, so a cold glass keeps the cocktail colder for longer.
Sugar the rim
If using a sugar rim, run a lemon wedge around the edge of the chilled glass, then dip it into caster sugar.

Shake

Fill the shaker
Fill a cocktail shaker with ice and add the gin, lemon juice and sugar syrup.
Why this mattersAlways use freshly squeezed lemon juice. Bottled juice tastes flat next to the gin.
Shake
Shake hard for 15 to 20 seconds, until the shaker feels ice cold.
Why this mattersShaking chills the drink and adds a little water from the ice, which softens the gin and lemon. Stop once the outside of the shaker is frosty and too cold to hold comfortably.

Serve

Strain
Strain into the prepared glass.
Garnish and serve
Garnish with a twist of lemon and serve immediately.

More recipes

The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

Can I make these ahead for a crowd?

Yes. Mix the gin, lemon juice and sugar syrup in a jug and keep it chilled in the fridge. As guests arrive, shake individual servings with ice and strain into the prepared glasses.
Can I make my own sugar syrup?

Yes. Dissolve equal parts caster sugar and water over a low heat, then leave it to cool. It mixes into the cocktail far more easily than dry sugar.
Do I need a cocktail shaker?

A shaker gives the best result, but a large jar with a tight lid works well. Fill it with ice, shake hard for 15 to 20 seconds and strain through a small sieve.
What should I serve with it?

It is made for nibbles while Charlie heats up: warm focaccia with romesco dip, marinated olives or salted almonds.