Feast Norfolk Magazine
By The White Horse, Neatishead
www.thewhitehorseinnneatishead.com
INGREDIENTS
One shot of Pell&Co Hopton Gin
3/4 shot of freshly squeezed lemon
3/4 shot of freshly squeezed lemon
1 tsp of sugar or sugar syrup
Pure Prosecco to fill
Pure Prosecco to fill
Serves 1
METHOD
Shake the gin, lemon juice and sugar with ice.
Strain into a Champagne flute or highball glass and top with Pure Prosecco
Recipe published in Feast, issue 12.
