This British sour recipe allows you to get a little creative in the bar by incorporating homemade syrups. And while you will need to set aside some extra time for preparation, the flavour combination is well worth the extra effort!
35 mls Greenall’s gin
15 mls earl grey syrup
15 mls mandarin syrup
15 mls lemon
Earl grey syrup
12 tea bags
250 mls sugar syrup
250 mls water
500 mls mandarin juice
150 mls sugar syrup
- To make the earl grey syrup, simmer 12 tea bags in 250 mls sugar syrup and 250 mls water for 20 mins.
- Cool and let sit for 30 mins. Fine strain, chill and store.
- To make the mandarin syrup, simmer 500 mls mandarin juice and 150 mls sugar syrup for around 20 mins. Add 2 twists black pepper and pinch of salt. Simmer to reduce by 50 per cent for around 30 mins on low heat. Let cool for 15 mins. Chill and store.
- To make the cocktail shake over ice and strain ingredients into a long glass filled with ice.
- Garnish with a lemon squeeze and pinch of lemon sugar.
Recipe coursety of Greenall’s Gin