Grange over Sands is an elegant little town on the shores of Morecambe Bay, with a wonderful Victorian promenade...
The recipe is important, but the real secret is how you muddle the ingredients of this classic rum cocktail.
Simon Rogan has shared with us how to perfect this cocktail for you to make at home or from your holiday cottage in the Lakes!
2 spoons of Demerara sugar
10 mint leaves
50ml rum (Smith & Cross Overproof Rum or similar)
Baby mint leaves
1 bar spoon (long spoon will do)
1 highball glass
1 muddler (or the end of a rolling pin)
1. Add the sugar, mint and gooseberries to a highball glass, muddle everything together just enough to extract the flavour of the mint and gooseberry (if you do not want gooseberry flesh in your drink you can crush them separately then using a sieve strain off the juice and add to the glass).
2. Add the rum and stir well.
3. Add the ice stir once more.
4. Finish with a splash of soda water.
5. Garnish and enjoy