Refuge recipes: Tipsy Lemonade
We’re gearing up for the long weekend, so naturally we asked Bar Manager, Rose, for a cocktail to help us feel a bit more spring-like – and she’s shared the recipe for one of our favourites, the Tipsy Lemonade.
Rose says if you fancy changing up the flavours, try orange peel in the sherbet and swap out the mint for basil.
Tipsy Lemonade recipe
You’ll need: a Boston shaker, a Hawthorn strainer, a double strainer, a highball glass
25ml lemon vodka
25ml lemon juice
25ml lemon sherbet syrup (see below)
Handful of basil
Garnish: basil sprigs and a lemon wedge/wheel
1. Fill a glass with cubed ice.
2. Fill a Boston shaker with cubed ice and add everything except the Prosecco. Shake until the tin frosts over.
3. Double strain into the glass: attach the Hawthorne strainer to the tin side of the Boston shaker and pour through the fine strainer (this make sure no bits of basil get into the glass).
4. Top with Prosecco and garnish with a few sprigs of basil and a wedge/wheel of lemon.
Lemon sherbet syrup
1. In a glass, muddle (or lightly bash with a rolling pin) the peels of two lemons with 100g caster sugar until the oils have been released.
2. Remove the lemon peels from the sugar and add 100ml lemon juice to the sugar. Stir until the sugar has dissolved.