Made in collaboration with Mark Hix, flavours of orange, fennel flowers and samphire come to the fore in this cocktail inspired by the South West coastline.
Serves 1
Salcombe Gin Mischief 40ml
Knightor Rosé Vermouth 15ml
Sacred Rosehip Cup Liqueur 10ml
Lemon juice 15ml, freshly squeezed
Orange sherbet 15ml
Pastis 6 drops
Cardamom bitters 4 drops
Fever-Tree Mediterranean tonic water 25ml
To garnish
Samphire spring of
Foraged fennel flower
Orange peel twisted and flamed over the glass
- Fill an old fashioned glass with ice.
- Fill a boston shaker with ice, add the gin, vermouth, liqueur, lemon juice, orange sherbet, pastis and bitters and shake vigorously for 10 seconds.
- Long pour the mixture through a double strainer into the glass.
- Top up with tonic water.
- Garnish with a the samphire, fennel flower and twist of orange peel which has been flamed over the glass.