Mark Lambourne

Yeah thanks I realised afterwards that it belongs on the rim. :-) And that’s how you have it in the photo in the book.

I’ve heard there is a frozen version of this, using Jack Rudy’s tonic syrup. Anyone know of the recipe for the right balance of ingredients?

Do you really do the lime wedge garnish with this? It’s not shown in the photo and it seems a little weird dropping that into a small shallow coupe glass.