Super-Simple Summer Punch

Fancy a Brussels sprout cocktail? The Gordon's Sprouting Gin Fizz brings that amazing – some would say 'scary' –idea to life. The creators of the original Gin Fizz may be turning in their grave, but you'll be rolling out a very delicious and Christmas-themed cocktail that is guaranteed to surprise (but also delight) your guests.
The Gordon's Sprouting Gin Fizz is a giant among other cocktails – thanks to a skewered garnish of Brussel sprouts that sticks prominently out of the top of the drink. Yes, you heard that right – Brussels sprouts in a cocktail. You can omit the turkey and chipolatas from the mix – but the sprouts are an essential component. Even though they're 'just' the garnish, Brussel sprouts juice also flavours the cranberry syrup and gives this cocktail its very unusual, but festive feel. Now Christmas cocktails can take a vegetative and delicious turn.
Grab a pan because there's a tiny bit of cooking involved. Most of them should be laid out for Christmas dinner anyway. Then gently caramelise the sprouts (that have been cut in half) with a little honey. Once the sprouts have been taken out, you can add cranberry juice to the pan and make syrup. Double your money with tasty seasonal fare.
All that's left to do is serve up and let the greenery take hold. Hopefully the drink will grow on your guests – if not there are always more sprouts to enjoy over dinner. So spring into life with the Sprouting Gordon's Fizz – and make a meal out of your cocktail.
You’re sampling a creation from the masters of unadulterated indulgence Smith and Sinclair, experts in sensory experiences and cocktails.
Using a sharp knife and a chopping board, cut 2 Brussel sprouts in half.
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.
Heat the Brussel sprouts cut-side face down, until the edges start to darken and take on a glaze.
Take the Brussel sprouts out of the pan and add 200ml cranberry juice and 100ml honey. Heat until the mixture thickens.
Fill a Collins or tall glass with cubes of ice. Using a jigger, measure in 50ml Gordon’s London Dry Gin, 100ml cranberry syrup, 2 tbsp lemon juice and 1 tbsp lime juice.
Add 100ml Prosecco, or enough to fill the glass.
Take a long wooden skewer and pierce the 4 halves of caramelised Brussel sprouts. Place in the glass to garnish.
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