And yay for another Friday cocktail! Let's kick off the weekend with one of our favourite cocktails made by the amazing @ausbotanicals
Sadly it's the last one of our Baker's Dozen Gin cocktail series, but we're out with a bang on that one! Let us know if you've tried it at home, and please tag us if you do! All recipes are on the website + in the previous posts.
A midday Cosmo 🍸
Made with:
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30ml Baker’s Dozen Gin @hang10distillery
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30ml light cranberry juice
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15ml Cointreau
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15ml lemon juice
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15ml Butterfly pea infused syrup
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Ice
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Garnish - Edible Gold @botanical_gold
How to:
- Chill cocktail glass.
- Put all ingredients into cocktail shaker.
- Put some music on.
- Add ice and shake for approx 15sec.
- Strain cocktail into chilled glass.
- Garnish with edible gold.
- Sit back and enjoy!
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1 cup of water
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1 cup of caster sugar
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5 dried butterfly pea flowers
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Add the sugar and water to a small saucepan over medium heat.
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Stir until sugar is dissolved. Add butterfly pea flowers and gently simmer for 4-5 minutes.
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Let cool, then pour in a glass jar and seal tightly with a lid.
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The syrup will keep refrigerated for about one month.
njoy responsibly, and let us know if you've tried it at home.