Cocktail of the week: Lahpet’s eucamphora – recipe | The good mixer

This fruity, spicy, floral twist on the gin fizz makes for a glorious, early summer sip.

Eucamphora

Serves 1

40ml gin – I use Bombay Sapphire
2 tsp gooseberry and elderflower jam – I like the one by Rosebud Preserves
15ml limoncello
15ml elderflower cordial – I use Bottlegreen
30ml citrus juice (lemon and/or orange)
A pinch of salt
Chilli flakes, to rim the glass
Soda water, to top
1 lemon twist and ½ gooseberry (or ½ grape), to garnish

Put the gin, jam, limoncello, cordial, citrus juice and salt into a shaker filled with ice, then shake hard. Rub lemon around half the rim of an old fashioned glass, then dip into the chilli flakes so they stick to the glass. Fill the glass with ice, then double strain the contents of the shaker into the glass and top with soda water. Garnish and serve.