The Sky Bar at H10 Waterloo’s ‘Berrylicious’
Creme de Cassis
Muddle 4 slices of lime with 7ml of sugar syrup to bind
Add 15 ml of strawberry puree and 40 ml of Sipsmith London Dry Gin
Add cubed ice and stir with the bar spoon 20 times left and 20 times right
Add crushed iced on top and 10ml Creme de Cassis
Garnish with a lime wedge and the mint leaves.
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Recipe by The London Economic, thelondoneconomic.com