What You’ll Need:
- 1 part Cherry Gin
- 1 part Mile end sloe gin
- 1 part 3yrs Somerset Cider Brandy
- 1 part Lillet Rouge
- 3 parts Bramley or Crab Apple Juice
- 1 part Rosehip Cordial
- 1 part Crab Apple Jelly or Syrup
- 1 part Lemon Juice
- 3 parts Tregothnan Earl Grey Tea (chilled)
What To Do:
1.Top with soda water or sparkling dry cider. Garnish with hedgerow fruits such as Elderberries and Blackberries, along with citrus wheels.
Recipe from Mixologist Nick Strangeway served at Peyton & Byrne Inn The Park.