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We hope you had a great time on your experience! Remember to share any photos you’ve taken on social media and tag us – you can find us on Facebook, Twitter and Instagram.
We would also really appreciate any feedback and reviews! You can email info@summerhalldrinkslab.co.uk or leave a review on Google, Facebook and Tripadvisor.
You can learn more about the different experiences that we offer at the Drinks Lab, including private events, by heading to our Experiences page. More info on what’s coming up can be found on our What’s On page. Hope to see you at an event soon! Read on to find out more about the drinks you enjoyed at your experience.
Your Drinks:
Forager Sour
- 50ml Spirit of your choice
- 25ml Lychee Juice
- 15ml Flowering currant syrup*
- 20ml Lemon juice
- Lemon twist
*Pick flowering currant buds (preferably on a warm morning!) and rinse. No need to pick off individual flowers, the whole raceme will do. Add 300g sugar to 300ml water and bring to simmer while stirring. When sugar has dissolved, add a handful of flowering currant. Heat gently for 20 minutes and allow to cool. Strain out solids and refrigerate. Makes approx 400ml syrup, will last a week in the fridge, or add a shot of vodka to increase shelf life to a month.
Peach Paloma/Greyhound/Derby
- 50ml Spirit of your choice
- 25ml Peach & Orange Tea
- 25ml Grapefruit juice
- 15ml Honey syrup (1:1 ratio of honey to water)
- Topped with sparkling water
Southside Bay
- 50ml Spirit of your choice
- 25ml Apple juice
- 20ml Lemon juice
- 15ml Bay leaf syrup*
- 1 dashes Angostura bitters
Add 300g sugar to 300ml water and bring to simmer while stirring. When sugar has dissolved, add one packet of fresh bay leaves. Simmer for 20 minutes and allow to cool. Strain out solids and refrigerate. Makes approx 400ml syrup, will last a week in the fridge, or add a shot of vodka to increase shelf life to a month.
