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FOR THE IN­FUSED GIN (MAKES ABOUT 250ML) 50g golden caster


Zest of 1 or­ange

2 cloves

1 cin­na­mon stick

1 star anise

250ml good qual­ity gin Bring the sugar, or­ange zest and spices to a gen­tle boil in a saucepan then leave on low heat for 8-10min, un­til it gets syrupy. Leave to cool, then pour syrup into a glass bot­tle or jar. Add the gin. Shake and store for at least a week to in­fuse. Strain be­fore use. FOR THE COCK­TAIL

50ml in­fused gin

50ml Cam­pari

50ml sweet ver­mouth, such

as Mar­tini Rosso

2 slices of or­ange rind,

to gar­nish Pour equal quan­ti­ties of the in­fused gin, Cam­pari and ver­mouth into a cock­tail shaker to­gether with a hand­ful of ice cubes. Shake it to mix, then strain into a cou­ple of pre-chilled cock­tail glasses. Gar­nish with a twist of or­ange rind – and en­joy!

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