Ulysees

How to prepare

Glass: Coupette glass

Garnish: Violet petal on top with a lemon twist

35ml BLOOM Premium London Dry Gin

10ml lemon juice

5ml orange juice

5ml honey syrup (homemade)

35ml camomile tea

1tsp violet sugar (homemade)

Champagne to top

1 swathe lemon peel

1 swathe orange peel

Method: Muddle citrus peels with sugar (simply made by leaving violet petals in sugar). Add cold tea and stir to dissolve any residual sugar, remove peels and shake all ingredients, except champagne, strain into glass and top with champagne..

Created by: Liam Broom, Detroit Bar, London