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Spring fizz cocktail

Posted on 23 June, 2018


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
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.