Swizzle Masters Great British Gin finalists

22nd June, 2016 by Annie Hayes

Princess Diana by Trinh Quan Huy-Philip

40ml Greenall’s Gin, 20ml Wenneker Red Rhubarb, 30ml freshly squeezed lemon juice, 10ml Dubonet, ½ cooked Beetroot (ready-to-eat from supermarket)

Use the half of Lemon to rim coupe and dip into dark cacao powder. Gently muddle half of beetroot in the mixing glass with Greenall’s Gin. Then add the rest and fill up with fresh ice cup. Shake well until chill. Fine strain the drink into the prepared coupe

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