Page 28 - Uncorked Magazine - Winter 2017

festiv cokils
festiv cokils

GRAPEFRUIT
MIMOSA

SERVES 6

150ml pink grapefruit juice
2 teaspoons caster sugar
1 bottle of Grifon Prosecco Frizzante Raboso
5 sprigs of fresh tarragon

In a small jug, mix the grapefruit juice and sugar
with a spoon until fully combined. Pour 30ml of
the juice and sugar mix into a chilled Champagne
fl ute and top up with the Prosecco. Garnish each
glass with a sprig of tarragon.

GIN RICKEY PUNCH
SERVES 6
150ml Dingle Gin
50ml lime cordial
5 limes
ice
500ml sparkling water

Stir the gin, cordial and the juice of 3 limes in a
1-litre jug for 20 seconds, until well combined. Fill
the jug with ice and pour in the sparkling water.
Slice the remaining two limes into wheels. Fill a
long glass with ice and garnish with two or three
lime wheels, then fi ll with the gin punch.

26 | UNCORKED CHRISTMAS 2017

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