Skill level

Average: 3.7 (3 votes)


  • 150 g sugar
  • 375 ml Tanqueray London Dry Gin
  • 185 ml triple sec (orange-flavoured liqueur)
  • 185 ml St Germain elderflower liqueur
  • 375 ml lemon juice
  • 600 ml cold tea
  • 500 ml sparkling wine
  • cinnamon quills and rose petals, for garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 2.2 litres

Dissolve the sugar in a punch bowl with the gin, 185 ml each of triple sec and elderflower liqueur, the lemon juice and tea, and stir to combine. Add ice and top withsparkling wine before serving. Garnish with cinnamon quills and rose petals, if desired.

Serve with baked gorgonzola gnocchi and broad bean purée.


As seen in Feast Magazine, Issue 16, pg60.

Photography by Brett Stevens