An impressive take on the classic G&T, finished with wildflowers
A sophisticated take on the classic G&T, this cocktail involves a fermentation process that brings a concentration of acidity, fruitiness and umami notes, all embraced with some quinine aromatics and a hint of floral smoke, for an extra layer of flavour.
BUY IT: Caorunn Small Batch Gin - £25.75
For the raspberry cordial, stir together 500 grams of caster sugar with one litre of water and 200g raspberries in a pan. Bring it to the boil and simmer for 15 minutes. Let it cool down, strain and refrigerate. Or, if using a raspberry fermentation, weigh 20 grams of raspberries, add 5 grams of salt and wait three to four days
Stir all the ingredients with ice and serve in a rocks glass over ice
Garnish with wildflowers