Ideal Occasion:
Long lunch alfresco
What you’ll need
- 30ml Penrhos Dry Gin
- 60ml Fever-Tree Elderflower Tonic
- Henry Westons Rose Cider
- 15ml Sugar Syrup
- 1 teaspoon Raspberry Puree
Method
- In a cocktail shaker place ice, sugar syrup, raspberry puree and pour in the gin.
- Shake well and pour through strainer into a glass, top with tonic and cider.
Garnish with basil leaf and serve in a small tumbler.
Are you of legal drinking age in the country you live in?
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There is a maximum order limit of 20 units of cider per order. This helps us manage stock availability and ensure fair access for all customers. Thank you for your understanding. Please contact [email protected] if you have an event.