HOW TO MAKE IT
Pour 25ml Tanqueray Nº Ten Gin into a measure and add to glass.
Add 15ml rose vermouth, one generous scoop of pomegranate sorbet and top with prosecco.
Garnish with grated orange zest and decorate with edible gold leaf.
(UNITS - 1.5)
WHAT YOU’LL NEED
Grated orange zest
Edible gold leaf
Where to buy
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