Our team would like to wish everyone who has supported us through 2022 and beyond a very Happy New Year.
Our gift to you all is yet another fantastic cocktail recipe created by the fantastic team at Dulse
in Edinburgh, Dean Banks Group.
This cocktail is a great way to use up the excess Champagne & Prosecco that you may have accumulated during the Festive Season. A simple recipe that can easily be recreated at home.
What you will need:
LUNUN GIN | LIME JUICE | ELDERFLOWER | STRAWVERRY SORBET
The how to:
- Ice a Champagne Coupe to get that frosty effect!
- Add 40ml Lunun Gin
, 15ml Lime Juice, 30ml Elderflower to a shaker with ice.
- Give it a good shake to get it nice & chilled!
- Double strain into your glass and top up with Champagne or Prosecco
- Take a small serving of strawberry sorbet and place in glass.
- Garnish with a small amount of lime zest
Scottish Seafood Served in a Relaxed Atmosphere
Dulse is a seafood restaurant in the heart of Edinburgh that serves classic Scottish seafood dishes with a modern twist.
A neighbourhood-friendly restaurant is perfect for cosy and relaxed dining. Downstairs focus' on an intimate wine and cocktail bar, serving small sharing plates and upstairs is a seafood restaurant created by chef Dean Banks.
Our team has put together a menu that showcases the best of Scottish seafood.
So next time you are in the area be sure to pop on in and experience the friendly hospitality for yourself!
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