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Cocktail of the week: Lahpet’s eucamphora – recipe | Cocktails

This fruity, spicy, floral twist on the gin fizz makes for a glorious early summer sip.

Eucamphora

Serves 1

40 ml jenever – I use Bombay Sapphire
2 tsp gooseberry and elderflower jam – I like the one from Rosebud Preserves
15 ml limoncello
15 ml elderflower syrup
– I use Bottlegreen
30 ml citrus juice (lemon and/or orange)
A pinch of salt
chili flakesto rim the glass
mineral waterupwards
1 lemon twist and ½ gooseberry (or grape), to garnish

Place the gin, jam, limoncello, cordial, lemon juice and salt in a shaker filled with ice and shake vigorously. Rub lemon around half the rim of an old-fashioned glass, then dip into the chili flakes so they stick to the glass. Fill the glass with ice, double sieve the contents of the shaker into the glass and top up with soda water. Garnish and serve.