nick & no r a
c ou pe c h ampa g ne
Minners Classic Cocktails
Coupe Champagne 4854R352 23.6cl (8¼oz)
Nick & Nora 4854R351 17.75cl (6¼oz)
GIN SOUR
SLOE GIN
50ml London dry gin
450g/1lb sloes
25ml sugar syrup 25ml freshly squeezed lemon juice 3 dashes of Angostura bitter 1 egg white Add all the ingredients into a cocktail shaker, shake hard and long so as to emulsify the egg white. Strain into a Minners wide coupe. Garnish with a lemon twist.
ORIGINAL RECIPE Created by JJ GOODMAN OF THE LONDON COCKTAIL CLUB
“The wide body and mouth of the glass shows of f the body, co lour and texture o f a well c rafted c oc k tail.”
225g/8oz caster sugar 1 litre/1¾ pint gin Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar. Pour in the sugar and the gin, seal tightly and shake well. Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months. Strain the sloe gin through muslin into a sterilised bottle.
ORIGINAL RECIPE Created by JJ GOODMAN OF THE LONDON COCKTAIL CLUB
“T h e i n ve r t e d l i p t o t h e g l as s w i l l m axi m i s e t h e n at u r al ar om a of an y w e l l m ade cock t ai l . ”