The Sunken Garden

Bartender: Alfie Macintyre
Bar: Roos , Cardiff, United Kingdom

Serve in a

Garnish:

Homemade sweet vermouth and peach foam

How to make:

Shake and strain the gin, lemon juice, sugar and beesou and add ice, then top with foam
Process for foam: I made a homemade peach puree but any branded peach puree is excepted.

1 fl oz	Beesou Bitter Honey Aperitif
1/3 fl oz	Lemon juice (freshly squeezed)
1/6 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1 fl oz	Hensol castle gin
1 fl oz	Homemade peach and vermouth foam

Beesou Honey Aperitif

Beesou is a bittersweet honey aperitif blended from British honey and natural botanicals, including safflower extract, which gives Beesou its distinctive