Mr Priddle’s Garden Royale
Muddle up a cucumber, slap around some mint and make yourself this prosecco and gin cocktail
Prosecco and gin. Two of my favourite things. In this cocktail, created by Somerset mixologist Jake Merrick-Wren, you get both (double hic).
He’s named his fresh and fizzy concoction after a Mr Edward Priddle (1878-1958), a highly respected horticulturist, one of the longest serving bee keepers in Somerset and once head gardener at the Jacobean mansion Newton House – who just happen to be now be distilling their own artisan gin.
- 50 ml gin
- 5 ml elderflower liqueur (St Germain or Chase are good)
- 5 ml sugar syrup (caster sugar gently dissolved in hot water at a ratio of 1:1 ratio sugar to water and left to cool)
- 25 m fresh lime juice
- 1 egg white (vegans can use aquafaba)
- a chunk of cucumber
- a handful of garden mint
- Muddle (crush) three slices of cucumber and 5-8 leaves of garden mint in a cocktail shaker or jug.
- Shake with ice then decant and shake again without ice to mix thoroughly.
- Serve straight up in a double rocks glass or tumbler topped with prosecco to taste.
- Garnish with a bouquet of slapped mint (literally, slap a sprig of mint against your hand to extract the oils) – or roll up some thinly sliced cucumber and secure with a cocktail stick if you’re feeling fancy.
Here’s to you, Mr Priddle, cheers.