50ml Amplify
50ml Pineapple juice
40ml blood orange, grapefruit & caramom sherbet
10ml Belvoir ginger cordial
2 dashes of rose water
Shake all ingredients hard with ice, double strain into a coupe glass and enjoy
To make the Blood Orange, grapefruit & cardamom sherbet:
3 blood oranges, peeled
2 pink grapefruits, peeled
50g caster sugar
5 cardamom, lightly crushed
In a bowl combine the citrus peels, with pith removed, with the caster sugar. Rub the sugar into peels and leave covered overnight in the fridge. Juice the peeled citrus fruit, strain off bits and add to the bowl of sugar and peel. Stir ingredients together until all the sugar is dissolved, strain, bottle and refrigerate.