This Easter cocktail was created using our Shortcross Bartenders Gin, the Shortcross Bun was featured in our March virtual cocktail evening.
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How to make the Hot Cross Bun syrup
* Hot Cross Bun syrup – add 500ml water to 500g of sugar and simmer, once simmering add a mixture of raisins and orange peel, (I used approx. half a cup) and one teaspoon of cinnamon to the mixture and allow to continue simmering for about 10 minutes. It’s important to taste test the mixture to make sure the cinnamon doesn’t overpower the overall flavour or add a little more cinnamon if needed. Allow to cool naturally then place in the fridge. This will keep for about 3 weeks.
Ingredients
- Shortcross Bartenders Citrus Edition 50ml
- Lemon Juice 20ml
- Hot Cross Bun Syrup 30ml
- Drop of sweet Sherry
- Garnish: Dehydrated Citrus
Method
- Add ice & all ingredients to a shaker and shake for approx. 20 seconds or until ice cold.
- Fill a tumbler with ice and strain the mixture over the ice, add the dehydrated orange to garnish.