Barrel Garden Cocktail Instructions:
45ml Prohibition Shiraz Barrel-Aged Gin
30ml raspberry shrub (prepare 1 week before)
Dash of Angostura bitters
90ml premium soda water
1. Combine the gin, raspberry shrub and Angostura bitters
into a highball glass
2. Add plenty of cubed ice and stir until drink is very cold
3. Top with soda and garnish with dehydrated citrus.
125g of coarsely chopped raspberries
100ml apple cider vinegar
*Best made one week prior to use. Combine raspberries, vinegar and sugar in a lidded container and stir to combine. Cover and refrigerate for 2 days, up to one week. Use a fine-mesh sieve and strain out all raspberry solids & discard solids. Transfer to a mason jar and keep refrigerated. Flavour will improve over time.