Liquorice makes a quirky addition to a top party tipple
24 JUNE 2009
50ml blackcurrant infused Beefeater Gin
20ml lemon juice
20ml liquorice syrup (see below, or you could make blackcurrant syrup or use something like Cassis)
Top up with champagne
To make infusions, put 250g of fresh fruit into a bottle of Beefeater Gin with two tablespoons of caster sugar. Leave to infuse for one month. Alternatively, you can speed up the process to a week by running the infusion through the dishwasher a couple of times before letting it steep – it is best to use a large Kilner jar for this to ensure a tight seal. When ready to use, strain the infusion through fine muslin.
To make liquorice syrup, roughly chop the liquorice root into small pieces and heat with equal quantities of sugar and water until the sugar has dissolved. Strain and cool.
Shake the first 3 ingredients over ice and strain into a chilled flute glass. Garnish with a stick of liquorice root.