70 ml infused gin , (recipe below)
50 ml Martini bitters
50 ml Martini bianco
2 slices of orange
FOR THE INFUSED GIN (MAKES ABOUT 550ML):
100 g golden caster sugar
2 oranges , zest of
2 bay leaves
1 cinnamon stick
1 star anise
500 ml Bombay sapphire gin
Recipe by Georgina Hayden
Make your infused gin as far ahead as you can. Add all of the ingredients, except for the gin, to a small pan. Gently bring the mixture to the boil then simmer over a low heat for 8–10 minutes, until it forms a light syrup. Take off the heat and leave to cool.
Once cold, pour the the cooled syrup and its infusions into a glass bottle and top up with the gin. Shake well to mix and store for at least a week to infuse. Strain before using.
To make your cocktails, divide a handful of ice cubes between two old fashioned whisky glasses. Mix the ingredients in a jug, stir well and divide between the glasses.
Grapefruit & Elderflower Cocktails
25ml St Germain
200ml grapefruit juice
It’s easy really; add a handful of ice to a cocktail shaker, then add your liquid ingredients. Pop the lid on tight and give it a good shake, before straining in to your waiting glass.
Garnish with a slice of grapefruit, a spring of rosemary and you’re all set.
The recipe above makes one glass, so double if you have company.
Sourced from Kate La Vie / www.katelavie.com