Foraging Borrago
Designed by Joshua Saunders of the Michelin starred Manor House Hotel, Castle Combe
Glass:
Wine Glass
Ingredients
35ml Borrago #47 Paloma Blend
25ml Pink Grapefruit Juice
20ml Charred Lemon Juice
15ml Basil Syrup
Double Dutch Pomegranate and
Basil tonic
Garnish:
A dehydrated blood orange or pink grapefruit slice
A borage flower if you have one
Method:
Measure everything apart from the tonic into an ice-filled shaker. Mix well and strain into an ice-filled wine glass. Top up with the tonic. Garnish with a dehydrated blood orange or pink grapefruit slice and a borage flower if you have one.