Super-Simple Summer Punch
Ingredients for
◄
1
▸
-
50ml.
Gordon's® London Dry Gin
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200ml.
Cranberry Juice
-
110ml.
Honey
-
100ml.
Prosecco
-
2tbsp
Lemon Juice
-
1tbsp
Lime Juice
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2piece(s)
Brussel Sprouts
- ➤ 2 units of alcohol per serve
How to make
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Halve the Brussel sprouts.
Using a sharp knife and a chopping board, cut 2 Brussel sprouts in half.
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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.
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Cook Brussel sprouts until caramelised.
Heat the Brussel sprouts cut-side face down, until the edges start to darken and take on a glaze.
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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.
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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.
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Top with Prosecco.
Add 100ml Prosecco, or enough to fill the glass.
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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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