Lussa Gin & Fever-Tree Ginger Ale

Lunun Gin Raspberry & Lychee Sour

• 50ml Ginepraio Gin
• 25ml Lychee juice
• 20ml Lemon juice
• 10ml Raspberry puree*
• 15ml Horse Mint Syrup**

*Blend a punnet of raspberries with a small amount of water until smooth, then pass through a strainer to remove seeds.

** Add 300g sugar to 300ml boiler water and stir to dissolve. Add a handful of foraged horse mint leaves and allow to cool. Keep refrigerated and infuse for 24 hours before straining out solids. Will last a week in the fridge, or add a shot of gin to extend shelf life to a month.

Rutland Square Gin Tropical Fizz

• 50ml Rutland Square Gin
• 15ml Pineapple Juice
• 15ml Apple & Mango Juice
• 20ml Lemon juice
• Dash Angostura Bitters
• Top with Lemonade