Gordon's® London Dry Gin
- ➤ 2 units of alcohol per serve
Halve the Brussel sprouts.
Using a sharp knife and a chopping board, cut 2 Brussel sprouts in half.
Fry par-boiled Brussel sprouts with honey.
Boil Brussel sprouts in a saucepan with water for 2 minutes until semi-soft. Remove and drain, then add to a frying pan with a drizzle (10ml) of honey.
Cook Brussel sprouts until caramelised.
Heat the Brussel sprouts cut-side face down, until the edges start to darken and take on a glaze.
Remove the Brussel sprouts from the pan. Add honey and cranberry juice and cook to a syrup.
Take the Brussel sprouts out of the pan and add 200ml cranberry juice and 100ml honey. Heat until the mixture thickens.
Add ice, Gordon’s London Dry Gin, cranberry syrup, lemon juice and lime juice to a glass.
Top with Prosecco.
Add 100ml Prosecco, or enough to fill the glass.
Garnish with caramelised Brussel sprouts.
Take a long wooden skewer and pierce the 4 halves of caramelised Brussel sprouts. Place in the glass to garnish.
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