Diamond Jubilee cocktail recipes

30th May, 2012 by Becky Paskin

Benedictine Jubilee Fizz Diamond Jubilee cocktailBenedictine Jubilee Fizz

Get in a right royal fizz with Benedictine’s sweet yet zesty sparkling cocktail, made using raspberries, lemons and orange blossom water.

50ml Bénédictine
6 British Raspberries
1 Drop Orange Blossom Water
25ml Fresh Lemon Juice
1 Fresh Medium Egg White
15ml Whipping Cream
1 Bar Spoon Castor Sugar
50ml Cold Soda Water

Crush the raspberries and sugar in a Boston mixing glass, before adding the egg white and fresh lemon juice. Next, add the Bénédictine and orange blossom water, followed by the cream. Add ice to fill the glass, cap, and shake hard for 15 seconds.
Fine strain the drink in to a chilled straight hi ball glass, which has been filled with the 50ml of cold soda water, ensuring that all the frothy egg white passes through without the seeds from the raspberries or any ice. 
Garnish with a single raspberry floating on the surface and a lemon twist

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