The first of our winning cocktails from our Foxhole Gin Cocktail Competition 2018. Created for Foxhole Spirits by Manon Glathe of The Plotting Parlour, Brighton.
40ml Foxhole Gin
35ml Pink Peppercorn & Champagne Reduction Syrup
20ml Citrus Sherbet
Crushed Pink Peppercorns
Begin by chilling a cocktail glass with ice. Decorate the glass with Crushed Pink Peppercorns. Shake the Foxhole Gin, Pink Peppercorn & Champagne Reduction Syrup and Citrus Sherbet with ice in a cocktail shaker. Strain into the cocktail glass and top up with Champagne.
Citrus Sherbet Method
Add 500g of white sugar with 500g of leftover lemon and lime husks in a sealed container. leave for a week until the sugar has removed the oils from the husks and you’re left with a wonderful sherbet liquid.
Champagne Reduction Syrup Method
Simmer Champagne on the stove until only a third of the liquid is left. Add Pink Peppercorns and sit in a sous-vide bath for two hours. Add sugar syrup in a 1:2 ratio to the Champagne & Pink Peppercorn reduction.