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Spice and Sour

Spice and sour

PT5M

PT

1
To begin, make the chilli-infused honey syrup. Place the water and honey in a jar or container and add the chilli. Leave in the fridge to infuse for 2 days
  • 1 red chilli, split in half lengthways
  • 350ml of honey
  • 350ml of water
2
Fill a cocktail shaker halfway with ice. Pour 15ml of the chilli-infused honey syrup and the remaining cocktail ingredients over the ice and seal. Shake hard for 15 seconds
  • 40ml of gin
  • 15ml of ginger liqueur
  • 15ml of elderflower liqueur
  • 15ml of lime juice, freshly squeezed
3
Use a Hawthorne strainer to hold back the ice and pour the contents of the shaker into a chilled, short glass with ice
4
Finish with a dried lemon peel spiral and short straws
  • lemon peel, dried and in a spiral, to garnish

Ingredients

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Chilli-infused honey syrup

To make the cocktail

  • 40ml of gin
  • 15ml of ginger liqueur
  • 15ml of elderflower liqueur
  • 15ml of lime juice, freshly squeezed
  • lemon peel, dried in a spiral shape to garnish
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