50ml Bombay Sapphire Gin 25ml Ginger and Lemongrass cordial 25ml Bols Cherry Brandy 6 mint leaves 1 dash Rose's Lime Juice 1 dash apple juice top up tonic water
Shake all ingredients in a shaker, pour over crushed Ice and mint, top up with tonic water
My favourite Cocktail at the New Angel bar in Dartmouth. Created my Julian Sippel
