Ingredients
- 40ml Brockmans Gin
- 20ml Sherry Alexandro Cream
- 10ml Blackberry Syrup
- 35ml Apple-Violet Foam*
- 600ml Apple Juice
- 125ml Violet Syrup
- 20g Gelatin
- 100ml Water
Method
- In a shaker half-filled with ice cubes, combine Brockmans Gin, Alexandro Sherry and blackberry syrup
- Shake well. Strain into chilled champagne goblet
- Top with the apple-violet foam* and garnish with dehydrated blackberry powder (approx 2g)
- *For the apple-violet foam: Dissolve gelatin in warm water and add it to the apple juice with violet syrup. Pour the mixture into a whipping canister and put it in the fridge
