TROPICAL TANG
Serves 4
INGREDIENTS
Ice cubes
50ml Borrago Gin
50ml Orange juice
50ml mango juice
50ml tonic water
METHOD
Stir the ingredients one by one into an ice-filled glass.
Serve with sliced pink grapefruit oranges, edible flowers and serve.
CUCUMBER-ELDERFLOWER FIZZ
Serves 4
INGREDIENTS
2 Lebanese cucumbers
100ml elderflower cordial
100ml Brunswick Aces Spades Saphir Gin
(lemon myrtyle, Tasmanian pepperberry and green cardamom)
1 litre of tonic water
METHOD
Using a peeler, peel a cucumber into wafer-thin strips.
Place in a small container and refrigerate until ready to use.
Grate the remaining cucumber into a sieve set over a bowl and press down on it with the back of spoon to extract as much juice as possible.
Add the juice to a pitcher, along with the elderflower cordial, Saphir and tonic water.
When ready to serve, fill the glasses with ice and wind two cucumber strips around the inside of each glass.
Pour in the cucumber-elderflower fizz and drink serve.
