Ingredients for

1
  • 50ml.
    Gordon's® London Dry Gin
  • 200ml.
    Cranberry Juice
  • 110ml.
    Honey
  • 100ml.
    Prosecco
  • 2tbsp
    Lemon Juice
  • 1tbsp
    Lime Juice
  • 2piece(s)
    Brussel Sprouts
  • 2 units of alcohol per serve

Equipment

  • 1 x
    Chopping Board
  • 1 x
    Ice
  • 1 x
  • 1 x
    Saucepan

How to make

  1. Halve the Brussel sprouts.

    Using a sharp knife and a chopping board, cut 2 Brussel sprouts in half.

  2. 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.

  3. Cook Brussel sprouts until caramelised.

    Heat the Brussel sprouts cut-side face down, until the edges start to darken and take on a glaze.

  4. 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.

  5. Add ice, Gordon’s London Dry Gin, cranberry syrup, lemon juice and lime juice to a glass.

    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.

  6. Top with Prosecco.

    Add 100ml Prosecco, or enough to fill the glass.

  7. 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.

Water, Water

Don’t snub good old H20. Stay refreshed by drinking water between drinks.
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Gordon's London Dry Gin

Gordon's® London Dry Gin

Distilling pure spirit with vibrant botanicals, Gordon set the standard for London dry gin with a clean, pure flavour palate, plus subtle juniper aroma.