Ingredients
- 38ml Brockmans gin
- 1 bar spoon Homemade blackberry and rosemary jam
- 22ml Lemon juice
- 15ml Briottet pamplemousse rose
- 7ml Monin rose syrup
- 7ml Giffard mure
- 75ml Fever-Tree lemon tonic
Method
- Shake and double strain method and top with lemon tonic
- Make blackberry and rosemary jam from scratch
- Chill the flute before serving
- Rim the flute with the excess jam
- Dab the rimmed glass into brown sugar creating a jam and sugar rim
