A festive and fancy gin and lime with hints of cinnamon, a hit of apricot brandy and a sherbet-frosted rim
There’s a bit of prep involved here – you need to make the syrup a day ahead, for instance – but this is a great drink for impressing guests. If you opt to rim the glasses with lime sherbet, either buy some in ready-made or make your own by finely crushing a few lemon drop sweets in a mortar – dip the rim of the glass first in lime juice and then in the lemon drop dust. The excess syrup will keep in the fridge for about a month – use it up in puddings, apple-based ones especially.
Jack Porter, head bartender, Gothic Bar, The Midland Grand, London NW1 Continue reading…
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