Take a few mint leaves and the lime wedges, and muddle with a dash of Gomme. Add the lemon juice, and top up with crushed ice. Add the gin and sloe gin, then stir. Top up with Champagne and serve in a Collins glass. Created by Albert Nimanaj, Bar 190 at The Gore Hotel.
- 50ml Gin
- 25ml Sloe Gin
- Mint leaves
- 2 wedges lime
- Gomme
- 25ml Fresh lemon juice
- Champagne
