Ingredients
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Methods
1
Place 200mls of Verjuice into a pot with the castor sugar, two spigs of rosemary and 1/2 tspn of the peppercorns.
2
Place over a high heat and bring to the boil, then remove and pour into a jug and place into the fridge to chill.
3
Once cold, strain off and discard the rosemary & peppercorns.
4
Place 30mls of gin into four serving glasses, then divide the Verjuice syrup and remaining Verjuice between the four glasses.
5
Garnish each glass with a spig of rosemary and evenly divide the remaining peppercorns between each glass and serve.
6
For a chilled option fill glasses with crushed ice and serve.
1
Place 200mls of Verjuice into a pot with the castor sugar, two spigs of rosemary and 1/2 tspn of the peppercorns.
2
Place over a high heat and bring to the boil, then remove and pour into a jug and place into the fridge to chill.
3
Once cold, strain off and discard the rosemary & peppercorns.
4
Place 30mls of gin into four serving glasses, then divide the Verjuice syrup and remaining Verjuice between the four glasses.
5
Garnish each glass with a spig of rosemary and evenly divide the remaining peppercorns between each glass and serve.
6
For a chilled option fill glasses with crushed ice and serve.
