SERVE WITH WAR OF THE ROSES

SERVES 1

25ml simple syrup 45ml Pimms No.1

25ml gin (we use Reid + Reid) 25ml Fiorente elderflower liqueur 25ml fresh lime juice

1 egg white ice mint and dehydrated orange

slice, to serve

Make a simple syrup by combining sugar and water (in a ratio 2:1) in a pan. Bring to a boil, stirring, until the sugar has dissolved. Allow to cool. This can be kept in the fridge for three months.

Put all the ingredients except the ice and garnishes into a cocktail shaker and dry shake (shake, hard, until the egg white is fully emulsified). Add ice and wet shake. Double strain into a highball glass filled with ice (add the ice after if you are unsure of the volume of liquid). Garnish with a mint sprig and a wheel of dehydrated blood orange.

ABOVE CENTRE Maurice Montero; RIGHT Mat Pedley & Liisi Havam

MORE MR PICKLES? Head to cuisine.co.nz for additional recipes: Indian spiced potato wontons, tamarind, pickled onions & yoghurt served with Last Word cocktail.