Alresford Collins
© Cabinet Rooms 2016
25ml fresh lemon juice
25ml Grapefruit and lavender syrup
50ml Twisted Nose Gin
Topped up with soda water
Garnished with a sprig of English lavender and black peppercorns
Served over ice in a Collins glass/highball
How to make lavender syrup:
1 Bring water and English lavender to a boil in a saucepan.
2 Add sugar and honey and stir constantly until sugar is completely dissolved.
3 Reduce heat and simmer for 5 minutes.
4 Remove from heat, allow to cool, strain and bottle.
5 Refrigerate. It will keep for about 1 week.
