Embedded Files
Ingredients:
Ingredients:
35ml Bombay Sapphire Premier Cru
25ml freshly squeezed lemon juice
15ml Rich caster sugar syrup (2:1 ratio) (or 2 bar spoons of caster sugar in the shaker)
65ml MARTINI Prosecco or Champagne – chilled & freshly opened
2 Clementine segments
Garnish:
Garnish:
Clementine peel twist – gently spritzed
Glassware
Glassware
Champagne flute
Method:
Method:
Using the flat end of a barspoon, muddle the Clementine segments in the bottom of a cocktail shaker.
Measure in the gin, lemon juice & sugar syrup. Stir to mix.
Fully fill the shaker with cubed ice then shake well for 8 seconds.
Single strain into a Champagne flute then top with MARTINI Prosecco or Champagne.
Gently fold/ stir to combine then garnish by spritzing a Clementine peel twist across the top of the cocktail and place in.
Report abuse