A refreshingly light and fruity sparkling gin cocktail may lead to repeat orders.
GLASS
Champagne flute
INGREDIENTS
1 star anise, plus extra to garnish
25ml One ‘sage’ Gin
50ml Bramley apple sauce
½ tsp honey
20ml mango-infused Lillet Blanc (simply add some dried mango to the bottle, leave for 24 hours and then strain)
½ tsp lemon juice
1 tsp elderflower cordial
80ml sparkling wine
METHOD
Chill your champagne flute. Add a star anise to a mixing glass and crack with a wooden spoon. Add all the remaining ingredients, apart from the fizz, along with ice and stir for 20 seconds. Using a tea strainer or sieve, double strain the mixture into the bottom of the chilled flute, top with cold sparkling wine and garnish with a star anise.
