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CHRISTMAS COCKTAILS WITH ALL THE TRIMMINGS

We’ll be bringing you a festive spin on your favourite spirit every Friday until Christmas courtesy of taste innovators, Smith & Sinclair. First up….

 

Sprouting Gordon’s Gin Fizz

Makes 2 (2 units per serve)

50ml Gordon’s gin

2 Tablespoon lemon juice

1 Tablespoon lime juice

100ml cranberry syrup (200ml cranberry juice, 100ml honey bring to boil and cool)

100ml Prosecco

Caramelized Brussels sprouts (to serve)

Ice

sprouting-gordons-gin-fizz-double

Step 1

Fry par-boiled Brussels sprouts with a drizzle of honey until caramelized. Take out of the pan and pour 200ml of cranberry juice and 100ml of honey into the same pan. Boil and cool to create your syrup

Step 2

In a tall glass pour ice, Gordon’s gin, lemon juice, lime juice and cranberry syrup and stir

Step 3

Top with Prosecco and garnish with a spike of caramelized Brussels sprouts

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