Platinum Jubilee gin punch
- Portion size: Serves 10; makes about 2 litres
- 10 minutes hands-on time, plus 30 minutes steeping.
- Difficulty: easy
A knockout punch to celebrate the Queen’s unprecedented reign. This summery cocktail is made with gin, an easy Earl Grey syrup, elderflower and nectarine. Cheers, your Majesty!
Plan a celebration menu for the big Bank Holiday weekend with our Platinum Jubilee recipes.
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Ingredients
- 200g caster sugar
- 300ml water
- 4 Earl Grey tea bags
- 500ml gin
- 75ml elderflower cordial
- 1 litre soda water
- Juice of 3 lemons
- 1-2 tsp Angostura bitters
- 1 lemon, cut into wedges
- 4 nectarines, cored and sliced
- Edible flowers (to serve)
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Method
- Heat the sugar and 300ml water in a pan, stirring, until the sugar dissolves. Bring to the boil, take off the heat, add the Earl Grey tea bags, then steep for 30 minutes. Squeeze the bags, then discard
- Pour the cooled syrup into a bowl with the gin, elderflower cordial, soda water, lemon juice and Angostura bitters to taste. Stir in the lemon wedges, sliced nectarines and lots of ice. Adjust to taste and scatter with edible flowers before serving.
Nutrition
- 231kcals Calories
- 0.1g Fat
- 0.7g Protein
- 28.8g (28.8g sugars) Carbs
- 0.8g Fibre
- 0g Salt
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