This recipe from Nebojsa Kutlesic, head mixologist at Adam Gray's Skylon, produces an eye-catching cocktail, fit for any party or gathering. Infusing the gomme syrup with spices gives this cocktail a unique festive flavour.
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To infuse the gomme, add the syrup to a pan with the spices. Bring to the boil, remove from the heat and allow to cool
500ml of gomme syrup
2 cinnamon sticks
2 star anise
3 cardamom pods
Prepare the glasses in advance by freezing, adding a dash of grenadine and swirling to coat. Sprinkle with caster sugar and place back in the freezer until required. Alternatively, dip the rim of the glass in grenadine followed by the caster sugar to coat the rim
Fill a shaker to halfway with ice cubes. Add the gin, 15ml of infused gomme syrup, lemon juice and egg white. Seal with a lid or Boston glass and shake hard for 30 seconds
50ml of Tanqueray gin
1/2 lemon, juiced
1 egg white
Use a Hawthorne strainer to hold back the ice and pour through a fine strainer into the prepared champagne flute. Top up with the the tonic and garnish with glacé cherries and serve
naturally light tonic
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