Windsor 29 Background



  • 40ml Gordon's®
  • 10ml Williams pear liqueur (Giffard Poire William)
  • 20ml Sandringham Estate Katy apple juice, or any cloudy apple juice
  • 20ml fresh lemon juice
  • 20ml sugar syrup, or one heaped teaspoon of sugar
  • 50ml English sparkling wine to top off

2.35 units of alcohol per serve

How to make

Shake the first five ingredients with ice, strain into a champagne coupette and top with 50ml of English sparkling wine. For an added flourish, garnish with an apple fan.

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