UNITS OF ALCOHOL 2.7
ALCOHOL VOLUME 15.1%
COCKTAIL FLAVOUR PROFILE
- 50ml Bombay Sapphire
- 15ml Orgeat syrup (contains almond nuts)
- 30ml Good quality carton cloudy apple juice
- 10ml MARTINI Extra Dry Vermouth
- 50ml MARTINI Prosecco
- 1 Fresh thin ginger slice
- 1 Mint Leaf
Glassware & Barware
- Tall wine glass
- Cocktail shaker
- Hawthorne strainer
- Fine tea strainer
- Measuring device
- Long twisted bar spoon
Pour the Prosecco into a chilled, straight-sided wine glass.
Shake the Bombay Sapphire, Orgeat syrup, apple juice, Vermouth and ginger slice with cubed ice for around 10-15 seconds.
Using the Hawthorne and fine tea strainer, add to the straight-sided wine glass containing the Prosecco, then gently stir.
Garnish with an awoken mint leaf.
Bartender top tips
When inviting friends & family around, we always want to ensure they all receive a tasty tipple in a timely manner right? This cocktail is simply perfect for ‘pre-batching’ for those larger groups. Just multiply up the non-fizzy ingredients the day before your party in a large sealable container and whisk them together to mix fully. Keep refrigerated. When you need to serve, simply shake what you require with ice, strain into the serving glasses and then top with the fizz.