Super-Simple Summer Punch
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
How to make
-
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.
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.
-
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.
Water, Water
Don’t snub good old H20. Stay refreshed by drinking water between drinks.
www.drinkscalculator.com
