1 70ml of Rose Gin by Tinkture (don’t panic this not a recipe for a solo session - it serves 4)
340ml of Lillet Rose
340ml of Pink grapefruit juice
Lots of ice
A handfull of edible flower blossoms to garnish
Fill a classic teapot with ice. Add all the ingredients, put the lid on firmly (maybe cover the spout with a thumb) then swirl, stir, shake, shimmy or rumble until chilled.
If you are the superstitious type then remember to turn the teapot anti clock wise 3 times.
Pour into your champagne coupes and finish with a garnish of edible flowers.
Serve immediately (with friends).
The only place for organic edible flowers is simply Jan at Maddocks Farm Organics she is the custodian of our precious Roses – and we love her.