Cherry Gin Rickey
60ml Noble Bootleggers Cherry Gin
20ml Freshly squeezed lemon juice
10ml Lemon and hibiscus sugar syrup
Soda (top up)
Garnish: Lemon peel and Luxardo cherries
Build ingredients in a Collins glass over ice. Top up with soda and garnish with lemon peel and Luxardo cherries.
To make the Lemon & Hibiscus Sugar Syrup:
1 cup water
1 cup caster sugar
20g Lemon peel
Bring water to a boil and add caster sugar. Stir until dissolved. Add hibiscus and lemon peel and simmer for 15 minutes. Allow mixture to completely cool before straining through a siev into a sealed container. Refrigerated, the syrup is good for approximately 3 weeks.