Fresh Ricotta with Peach, Nectarine and Tomato Salad - Chef Recipe by Ben Devlin
A great starter for Christmas Day or a long New Year’s lunch with family friends, best paired wit...
60mL The Botanist Gin
15mL elderflower Liqueur
20mL lemon juice
Dash of sugar
Topped with soda
Add all ingredients to a highball glass.
Fill with Ice and top with soda water.
Garnish with a lemon wheel and chopped mint sprig.
Served in a highball glass.
Note: Play the the garnish option. Simply select any garden herb (rosemary, thyme, sage etc…) and citrus fruit (lemon, mandarin, grapefruit etc…) for your own foraged cocktail variation.
Recipe provided by Hyde Paradiso