Serves 1

The Sunday Telegraph - Stella - - EAT IN -


35ml fresh lemon juice

1 tsp sim­ple sugar syrup, made by mix­ing equal parts caster sugar and boil­ing wa­ter, stir­ring un­til dis­solved

45ml Bloom Pre­mium Lon­don Dry Gin

1 tsp Grand Marnier

5 mint leaves, plus a sprig to gar­nish

Fever-Tree El­der­flower Tonic Wa­ter, to top up

long strip of grape­fruit peel, to gar­nish


1 Pour all the in­gre­di­ents, ex­cept the tonic wa­ter, into a cock­tail shaker filled with ice.

2 Shake, then dou­ble-strain into a coupette. Top up with the tonic wa­ter and gar­nish with grape­fruit peel and mint leaves.

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