Ashley Briggs, bar manager at Benson Blakes in Bury St Edmunds
Recipe published in Feast, Issue 02 – February 2016
1 measure Kamm & Sons British Aperitif
1 measure nettle and rosehip cordial
2 measures New Zealand Sauvignon blanc
2 measures soda water
Serve over cubed ice in a wine glass, garnished with a quarter wedge of pink grapefruit and some fresh rosemary.