Swizzle Masters Great British Gin finalists

22nd June, 2016 by Annie Hayes

The Violet Rose by Josephe Kourmouzis

30ml Greenall’s Gin, 15ml Wenneker Sloe Gin, 10ml Wenneker Blackberry, 10ml Monin Caramel Syrup, 10ml Wenneker Blueberry, 30ml freshly squeezed lemon juice, 8 blueberries

Lemon twist

Put ice in your Champagne coupe and set aside to chill the glass. Place blueberries and Monin Caramel Syrup into your shaker and muddle into a paste. Then add Greenall’s Gin, Wenneker Sloe Gin, Wenneker Blackberry, Wenneker Blueberry and freshly squeezed lemon juice to the shaker. Fill your shaker with ice and shake vigorously for approximately 10 seconds. Empty the ice out of your now chilled coupe glass and double strain the drink out of your shaker, making sure no ice or blueberry bits get into your glass. Get a large lemon peel and twist the zest over the drink, making sure the essence of the lemon gets all around and over the drink giving it lovely and fresh aromatics. Then place the twist on the side of the glass

Champagne coupe

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