THE MAIDEN LULA

The East Imperial Gin Jubilee festival is on this weekend, and brings you some show-stopping cocktail recipes to make at home. Mason Kinney from the Viaduct’s Pacificinspired Lula Inn presents a contemporary twist to the traditional G&T. Ingredients:

4 flavoured Ice Cubes

8 Grapefruit Jelly Cubes

60ml Rogue Society Dry Gin

2 Dehydrated Grapefruit slices East Imperial Old World Tonic 1. First thing needed is an oversized stemmed gin balloon.

2. Add the 4 flavoured ice cubes stacked on top one another. Then add 8 cubes of the grapefruit jelly around the bottom of the glass.

3. Add the 60mls of Rogue Society Dry Gin (make sure to pour over the ice as this will start the melting process to mix all flavours). 4. Pour East Imperial Yuzu Tonic over top of the ice (this helps melt the ice and flavour into the drink). Delicately place the 2 dehydrated grapefruit slices on top of the ice cubes to garnish. To make the flavoured Ice Cubes: Lemon or Lime peel 3 Blueberries (fresh or frozen) Grapefruit Juice Boiling water

Sugar Syrup 1. Turn your lemon or lime peel into a swirl and add to the ice cube tray.

2. Add the blueberries.

3. Freeze using equal parts grapefruit juice, boiling water (for clarity) and sugar syrup. To make the Jelly Cubes:

363ml Grapefruit Juice

60mls Rogue Society Gin

Agar Gelatine (use up until scales reach 475 grams) 1. Combine and chill for 3-4 hours.