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Lemon myrtle gin fizz cocktail

Yields2 ServingsPrep Time3 minsCook Time5 minsTotal Time8 mins

Lemon myrtle, pepperberry & tea simple syrup (makes 2 cocktails)
 1 black tea bag (English breakfast or similar)
 1 tsp lemon myrtle flakes
 8 pepperberries
 ¼ cup caster (or white) sugar
  cup water, room temperature
Gin fizz cocktail
 cocktail shaker + sieve, martini glasses
 30 ml lemon juice, freshly squeezed (or 1 shot)
 60 ml simple syrup (or 2 shots)
 60 ml gin (or 2 shots) – featuring Australian botanicals if possible
 1 egg white
 5 ice cubes
 60 ml champagne or prosecco
 garnish (dried lemon wedge, lemon thyme)
1

To make the simple syrup, add all the ingredients to a small saucepan. Place on a low heat (no need to stir) until it reaches a boil, then turn off and let it cool to room temperature. Strain into a jug – for easier pouring – using a sieve and piece of muslin cloth.

2

For the cocktails, start by adding your lemon juice, gin, egg white and simple syrup to a cocktail shaker (no ice yet!!). Shake for around 20-30 seconds, until the egg is emulsified and mixture goes all creamy

3

Add a handful of ice cubes and shake again for around 20 seconds or until the mixture is cold (the outside of the shaker will start to frost up)

4

Strain into martini (or other) glasses and top with prosecco, pouring slowly to avoid everything fizzing everywhere

5

Garnish with a slice of dried lemon or fresh lemon thyme (I wouldn’t recommend tea or lemon myrtle flakes, as no one want to have to spit that out!)

Nutrition Facts

Servings 2