Sweet, sour and herbal, this gin cocktail is perfectly balanced and fully delicious!

It’s also got some serious sustainability credentials, using leftover champagne and fresh oregano grown in house to create the drink’s star ingredient.

The recipe was created by Elliot Pieddeloup and is made for us here by Bart Miedeksza at Crossroads Bar.

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Recipe: –

5ml Sour Mixer (we used Supasawa)

15ml Rosé Vermouth

7.5ml Oregano Champagne Vinegar

25ml Gooseberry Cordial

35ml Gin

Stir all ingredients with ice, then strain over ice into a highball glass.

Top up with Soda Water, mix gently and garnish with a fresh oregano leaf