Mr. Simpson’s Mead Fizz

Mead Fizz cocktail specially curated at the Irish Embassy in London for St. Patrick's Day.


  • 35ml Skellig Six18 Gin
  • 15ml Rhubarb Purée
  • 25ml Hazy Summer Mead
  • Top with Poachers Citrus Tonic


  • Add all ingredients to a high ball glass.
  • Stir to incorporate the purée.
  • Add ice.
  • Top with tonic.
  • Garnish with thyme and lemon.
Rob Simpson