SHAKE UP A ST NI­CHOLAS

Devon Life - - Promotion -

In­fus­ing Sal­combe Gin with Christ­mas pud­ding trans­forms it into an amaz­ing sea­sonal treat.

Crum­ble a Christ­mas pud into a bowl and pour over a bot­tle of ‘Start Point’. Cover tightly and leave to in­fuse for 48 hours. Once the gin has turned a deep golden colour, strain it and set aside.

For the cock­tail, pour 50ml of your Christ­mas Pud­ding gin into a cock­tail shaker with 1 tbsp fresh le­mon juice and 1½ tsp each of vanilla syrup and pump­kin spice syrup. Fill with ice and shake till cold. Strain the mix­ture, dis­card the ice then shake again with foam­ing bit­ters. Strain into an ice-filled tum­bler and adorn with a slim cin­na­mon stick.

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