Foraging Borrago

Designed by Joshua Saunders of the Michelin starred Manor House Hotel, Castle Combe 

Wine Glass 
35ml Borrago #47 Paloma Blend 
25ml Pink Grapefruit Juice 
20ml Charred Lemon Juice 
15ml Basil Syrup 
Double Dutch Pomegranate and
Basil tonic 

A dehydrated blood orange or pink grapefruit slice 
A borage flower if you have one 

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.