GIULIETTA 48"

RUDY'S

A herbaceous and aromatic non-alcoholic alternative to the classic Old-Fashioned Cocktail.

INGREDIENTS 
1 x Bag T2 NEW YORK tea (or English Breakfast tea)

1.5 x Teaspoon Demerara sugar

1 x Teaspoon vanilla essence extract

60ml Hot Water

2 x Dash of Angostura aromatic bitters

Piece of your favourite dark chocolate
 

METHOD

Place Demerara sugar and vanilla essence into a stirring glass or shaker. Add 90ml of hot water and stir well, ensuring that the Demerara crystals are dissolved. Whilst the syrup is still hot add the tea bag and steep for 3 minutes. Remove the tea bag, add two dashes of Angostura bitters and stir. 
Either chill the beverage to drink later over ice, or enjoy while it's still hot. Best served in a tumbler or lowball glass. Garnish with a piece of delicious dark chocolate laid across the rim.

A vibrant, light and fresh beverage to get to you through the winter/Covid blues.


INGREDIENTS  

45ml Gin 'of your discretion'

20ml Campari

30ml Freshly squeezed lime juice

15ml Sugar syrup, 2 part sugar to 1 part hot water

30ml Prosecco

5 x Rosemary leaves

1 x Maraschino cherry


METHOD​

Get yourself a cocktail shaker and add the rosemary. Firmly press the rosemary to release the aroma either with a muddler or blunt ended object.  Add the freshly squeezed lime, then the sugar syrup. Next the Campari, gin and ice. Shake well, until the tin is visibly frosty. Double strain your cocktail to ensure you capture all the little bits of broken ice, then pour into a flute. Slowly, float the prosecco on top of the concoction adding a lovely effervescence to your evening delight. Garnish with Maraschino cherry and enjoy!