Beaux 42
Serves
Serves 2
Difficulty
Easy
Total Time
10 Minutes
Ingredients
40ml of rhubarb gin
1 lemon Sugar syrup
Prosecco or champagne
Method
Step 1
Start off by making the sugar syrup (use two parts sugar to 1 part hot water). Once all the sugar has fully dissolved, set the syrup on the side for cooling.
Step 2
Next grab the fruit peeler and make a long beautiful lemon peel and set it on the side.
Step 3
Cut the peeled lemon in half and using a Mexican elbow juice half of it. Measure 20ml of fresh lemon juice and 15ml of homemade sugar syrup and add them to the shaker.
Step 4
Measure 40ml of gin and add it to the shaker.
Step 5
Now add the ice to the shaker and close it tight. Give it a quick shake.
Step 6
Next open the shaker and using the fine strainer strain the liquid into a tall champagne flute.
Step 7
Top up the flute with prosecco or champagne and garnish with the lemon peel.
Recipe courtesy of JimAndTonic.com
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.
