Victory lemonade
by
The Victorian era established Port as one of Britain's favourite tipples. Here it is used by Bartender Gabor Omufer at Vivek Singh's Cinnamon Club in a cocktail of lemon, ginger beer, orange zest and Fernet Branca.
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Ingredients
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Imperial
Victorian lemonade
- 60ml of Taylor's 10 Port
- 20ml of lemon juice
- 20ml of orange juice
- 15g of sugar
- 5ml of Fernet Branca
- ginger beer, to top up
- crushed ice
Garnish
- cherries
- fresh mint leaves
- orange zest
- icing sugar for dusting
Equipment
- Straws
- Goblet glass
Method
1
Add enough crushed ice to come 2/3 of the way up the glass. Pour in the Port, fruit juices, sugar and Fernet. Use a bar spoon to swizzle the ingredients in the glass for 30 seconds
- crushed ice
- 60ml of Taylor's 10 Port
- 20ml of lemon juice
- 20ml of orange juice
- 15g of sugar
- 5ml of Fernet Branca
2
Top up with ginger beer and more crushed ice. Garnish with the cherries, mint leaves, orange zest and a dusting of icing sugar. Serve immediately with a straw
- ginger beer, to top up
- cherries
- fresh mint leaves
- orange zest
- icing sugar for dusting
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Victory lemonade
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© Great British Chefs 2020