British Sour recipe:
Served long over ice with a tea bag and pinch of lemon sugar.
INGREDIENTS
35 mls Gin
15 mls Earl Grey Syrup
15 mls Mandarin Syrup
15 mls Lemon
Dash lime
METHOD
To make the Earl Grey Syrup, simmer 12 tea bags in 250 mls sugar syrup and 250 mls water for 20 mins. Cool and let sit for 30 mins. Fine strain, chill and store.
To make the Mandarin Syrup, simmer 500 mls Mandarin juice and 150 mls sugar syrup for around 20 mins. Add 2 twists black pepper and pinch of salt. Simmer to reduce by 50% for around 30 mins on low heat. Let cool for 15 mins. Chill and store.
To make the cocktail shake over ice and strain ingredients into a long glass filled with ice. Garnish with a lemon squeeze and pinch of lemon sugar.
The Carousel thanks Greenall’s Gin for this recipe. Cocktails were put together by Grant Collins for the launch of Greenall’s in Australia.
