TOAST has invited loose tea and natural food cafe TIOSK to provide the food and drink for our Of The Land talks in London, Bath & Oxford. Owner Natasha has designed a Lemon Verbena & Elderflower punch using Sipsmith's hand-crafted gin.
A RECIPE | SPARKLING LEMON VERBENA & ELDERFLOWER GIN PUNCH
35cl Sipsmith dry Gin
20cl Elderflower cordial
200cl Soda water
1/2 a cup of Lemon Verbena whole leaves
1 bunch fresh mint
Pour the gin into a clean wide topped & lidded bottle or jar.
Add 1/2 a cup of Lemon Verbena whole tea leaves (Jasmine Silver needle is also a nice alternative). Leave to infuse for 24 hours.
Strain through a sieve into a large wide mouthed jug. Add 20cl of Elderflower cordial (Belvoir works well).
Chop the lime into wedges and give them a gentle squeeze over the jug. Remove tough stalks from the mint, crush gently with your hands to bring out the flavour. Add both to the gin.
Top with the Soda water to taste. Mix well.
Poor into glass tumblers over ice.