Cocktail of the week: Eucamphora de Lahpet – recipe | The right blender

This fruity, spicy and floral twist on gin fizz makes for a glorious sip of early summer.
Eucamphora
Serves 1
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40ml gin – I use Bombay Sapphire 2 tsp red currant and elderflower jam – I like the one from Rosebud Preserves 15ml limoncello 15ml elderflower cordial – I use Bottlegreen 30 ml citrus juice (lemon and/or orange) A pinch of salt Chilli flakes, to rim the glass Sparkling water, to garnish 1 lemon zest and ½ gooseberry (or ½ grape) , to garnish
Place gin, jam, limoncello, cordial, citrus juice and salt in a shaker filled with ice, then shake vigorously. Rub the lemon around half the rim of an old-fashioned glass, then dip it in the chili flakes so they stick to the glass. Fill the glass with ice, then strain the contents of the shaker twice into the glass and top up with sparkling water. Garnish and serve.
Valerio De Falco, Bar Manager, Lahpet West End, London WC2

Recipe Jul 6, 2022 0 102 Add to Reading List

This fruity, spicy and floral twist on gin fizz makes for a glorious sip of early summer.

Eucamphora

Serves 1

40ml gin – I use Bombay Sapphire 2 tsp red currant and elderflower jam – I like the one from Rosebud Preserves 15ml limoncello 15ml elderflower cordial – I use Bottlegreen 30 ml citrus juice (lemon and/or orange) A pinch of salt Chilli flakes, to rim the glass Sparkling water, to garnish 1 lemon zest and ½ gooseberry (or ½ grape) , to garnish

Place gin, jam, limoncello, cordial, citrus juice and salt in a shaker filled with ice, then shake vigorously. Rub the lemon around half the rim of an old-fashioned glass, then dip it in the chili flakes so they stick to the glass. Fill the glass with ice, then strain the contents of the shaker twice into the glass and top up with sparkling water. Garnish and serve.

Valerio De Falco, Bar Manager, Lahpet West End, London WC2