RECIPE: HOW TO DO PLATINUM JUBILEE GIN PUNCH

A knockout punch to celebrate the Queen’s unprecedented reign. This summery cocktail is made with gin, an easy Earl Grey syrup, elderflower and nectarine. Cheers, your Majesty!

RECIPE HOW TO DO PLATINUM JUBILEE GIN PUNCH

Dificulty: Easy
Portion: Serves 10; makes about 2 litres
Time: 10 minutes hands-on time, plus 30 minutes steeping.

Ingredients

200g caster sugar
300ml water
4 Earl Grey tea bags
500ml gin
75ml elderflower cordial
1 litre soda water
Juice of 3 lemons
1-2 tsp Angostura bitters
1 lemon, cut into wedges
4 nectarines, cored and sliced
Edible flowers (to serve)

Step by step preparation

Heat the sugar and 300ml water in a pan, stirring, until the sugar dissolves. Bring to the boil, take off the heat, add the Earl Grey tea bags, then steep for 30 minutes. Squeeze the bags, then discard
Pour the cooled syrup into a bowl with the gin, elderflower cordial, soda water, lemon juice and Angostura bitters to taste. Stir in the lemon wedges, sliced nectarines and lots of ice. Adjust to taste and scatter with edible flowers before serving.

RECIPE: HOW TO DO PLATINUM JUBILEE GIN PUNCH

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