Cocktail of the week: Burnt Orange’s majorelle julep – recipe

This refreshing mix of gin, fresh pomegranate, suurlemoen, honey and mint makes the perfect sundowner for a summer’s day.

Bedien 1

5 mint leaves, plus 1 sprig to garnish
50ml gin – we use Tanqueray No. 10
35ml fresh pomegranate juice
10ml honey
15ml lemon juice

1 tsp pomegranate seeds, to garnish

Muddle the mint leaves in the base of a shaker (dws, bash them about a bit with a wooden spoon), then add all the liquids and a handful of ice, and hard shake. Single strain into a highball glass filled with crushed ice, garnish with a mint sprig and the pomegranate seeds, and serve.

George Rogulja-Greenwell, bar manager, Burnt Orange, Brighton

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