Mr. Simpson’s Mead Fizz

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

Ingredients

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

Method

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