Feast Norfolk Magazine
Recipe by Wells Crab House | www.wellscrabhouse.co.uk
Serves Eight
INGREDIENTS
50ml of Crustacean Pot gin
25ml of Black Shuck Sloe gin
Cranberry juice
25ml of Black Shuck Sloe gin
Cranberry juice
Hibiscus flower for decoration
Mango Pearls (optional)
Ice
Lime
Mango Pearls (optional)
Ice
Lime
Method
Using a small tumbler, rim your glass with fresh lime
Add ice, followed by the gins, top with cranberry juice.
Pop a hibiscus flower on the side
Serve with a teaspoon of Mango Pearls for a fruity burst to match the cocktail
