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Ingredients
- London dry gin 25ml
- lemon juice 12.5ml
- sugar syrup 12.5ml (make your own by dissolving 250g caster sugar in 250ml hot water)
- Champagne
- lemon peel to serve
Method
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Step 1
Put the first three ingredients in a shaker, fill with ice and shake hard, then strain into a flute and top with champagne. Using a zester or peeler, peel a long strip of lemon zest, being careful not to get too much pith. Twist over the flute to release the oils and drop into the glass.
