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The Bray Sling by Heston
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FOR THE SPICED HONEYED SYRUP
4 juniper berries, lightly crushed
10 coriander seeds
¼ stick of cinnamon
60g simple syrup (see Heston’s tip)
20g clear honey
¼ tsp vanilla paste
¼ tsp loose Earl Grey tea leaves
TO MAKE THE COCKTAIL
15g reserved spiced honey syrup
30g Heston from Waitrose Citrus Sherbet Lazy Gin
60g fresh pineapple juice
3 maraschino cherries
15g fresh lime juice
3 dashes Angostura bitters
Ice, for shaking and serving
Saffron, to decorate
1. Toast the juniper berries, clove, coriander seeds and cinnamon in a hot, dry saucepan until fragrant.
2. Add the syrup, honey, vanilla paste, tea leaves and saffron, and bring to the boil. Once bubbling, remove the pan from the heat and allow the mixture to cool and infuse overnight.
3. Combine and stir the reserved 15g spiced honey syrup, gin, pineapple juice, Cointreau, maraschino cherries, lime juice and bitters in a shaker over ice. Serve over ice and garnish with the saffron.
Heston’s tipTo make a simple syrup combine equal quantities of caster sugar and water in a saucepan, and stir over a low heat until the sugar has dissolved completely. Bring to the boil without stirring, then remove from the heat and leave to cool before using.
This recipe was first published in November 2018.