Platinum Jubilee gin punch

Platinum Jubilee gin punch
  • Serves icon Serves 10; makes about 2 litres
  • Time icon 10 minutes hands-on time, plus 30 minutes steeping.

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.

Nutrition: per serving

Calories
231kcals
Fat
0.1g
Protein
0.7g
Carbohydrates
28.8g (28.8g sugars)
Fibre
0.8g
Salt
0g
Calories
231kcals
Fat
0.1g
Protein
0.7g
Carbohydrates
28.8g (28.8g sugars)
Fibre
0.8g
Salt
0g

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)

Method

  1. 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
  2. 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.

Recipe By

Sophie Pryn

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