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Spring fizz cocktail
11 April, 2017



  • 2 thyme sprigs, leaves only
  • 2 rosemary sprigs, leaves only
  • 8 edible flowers, e.g. pansies, rose petals or borage
  • 50ml rhubarb cordial 
  • 150ml elderflower liqueur
  • 150ml gin
  • ice
  • 330ml sparkling water




Pop the herbs and flowers into the holes of an ice cube tray, fill with water and freeze for 2-3 hours until solid.


Pour the cordial, elderflower liqueur, gin and a large handful of ice cubes into a large jug. Stir until the outside of the jug feels cold then strain into four tall glasses or champagne flutes. Top with sparkling water and add a few more ice cubes and the floral and herb ones too. Serve immediately.

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