Kohinoor fizz

Dishoom, p. 330–331

We invented this cocktail for the opening of Dishoom Edinburgh. It’s a beautifully balanced drink to accompany anything rich or spicy, like Chef Naved’s special mutton pepper fry (page 206). The basics of a classic fizz are simple: gin, citrus and sugar syrup, shaken with ice and topped up with soda water. The addition of an egg white creates a luxurious foam – the “silver fizz”. Swapping the soda water for sparkling wine gives you a “diamond fizz”. The Kohinoor is the famous and large diamond taken from India by the British (whose name is shared by Mr Kohinoor of Britannia Restaurant).