A native botanical infused cocktail crafted by PS40 Bar Manager Peter Seabrook.
- 30ml 78 Degrees Strawberry Gum Gin
- 30ml Lillet Blanc
- 15ml Verjus
- 15ml Purple cabbage pickle
- CAPI Cucumber
- Sprig of dill
- Whip all ingredients except CAPI cucumber in a tin with crushed ice.
- Top off with CAPI Cucumber.
- Strain into a highball and garnish with a sprig of dill.