For the cocktail
180ml ginger wine (use a good quality ginger wine that packs a punch in terms of flavour. Or use an apple liqueur to bring out the apple notes in this cocktail)
540ml Cartwright & Butler Apple & Ginger Pressé
½ tsp ground cinnamon
For the garnish
Sugar and ground cinnamon for the glass rims – no need to measure
4 slices of lime
Dash of ginger wine
To prepare the glass rims
We like the glamour of a classic 1950s style cocktail glass best, but champagne flutes will work just as well.
1. Put enough sugar to coat the rims of 4 glasses onto a plate. Mix in some ground cinnamon until you get the colour you want.
2. Poor cold water onto a separate plate to a couple of millimetres in depth.
3. Dip the rim of a glass into the water and then dip into the sugar, rolling the glass round to fully coat the rim.
4. Leave aside to set.
To prepare the garnish
1. Add a dash of ginger wine to a griddle pan and heat on high until sizzling.
2. Add the lime pieces and sear (1-2 minutes).
3. Turn and repeat.
4. Set aside to cool.
5. Make a small cut from rind to centre in each slice and slot onto the rim of each glass.
To make the cocktail
1. Pour the ginger wine into a mixing jug.
2. Add the cinnamon and stir.
3. Pour the ginger wine into each glass, taking care not to upset the sugar rim.
4. Just before serving, add the Apple & Ginger Pressé straight from the fridge.
Recipe courtesy of Cartwright & Butler