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Recipe in Responsive Columns

Ingredients

2 Parts Nicholson London Dry Gin
½ Part Fresh Lime Juice
½ Bar Spoon Ginger Syrup*
2 Parts Champagne or Sparkling Wine
5 Mint Leaves

*We make our ginger syrup by adding 10g of fresh ginger peeled and sliced to 200ml warm water and 400g castor sugar.

Method

1. Add all ingredients to a mixing glass filled with ice.
2. Stir gently and strain twice into a frosted coup.
3. Garnish with a large mint leaf floating flat on the liquid.