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The Distillery’s Queen Elizabeth II
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Course:
Cocktails
Cuisine:
Global
Author:
Jon Hatchman
Ingredients
50
ml
Sipsmith London dry gin
20
ml
Fresh lemon juice
20
ml
Rich grape peel syrup
15
ml
Egg white
5
Fresh basil leaves
5
Ice cubes
To Garnish
Lemon peel
Fresh basil leaves
Black pepper
Instructions
To make the rich grape peel syrup
Heat up 2-part sugar and 1-part water
Once the sugar has dissolved, add white grape peels to syrup and leave it for a couple of hours.
Double strain it and leave to cool down
Method
Blend all the ingredients using a blender for 20 seconds
Let it rest for 10 seconds and stir with ice
Next pour in to a champagne flute without ice.
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