Ingredients
1 tablespoon fresh lemon juice
30 ml dry gin
15 ml elderflower liqueur
a handful of ice cubes
300 ml lager
For the chilli-infused honey:
1 fresh red chilli
1 x 340 g jar of runny honey
Preparation
At least 3 hours before you’re ready to serve, prepare the chilli-infused honey. Halve the chilli, place in the jar of honey and leave to infuse for around 3 hours - you’ll only need about a tablespoon for this recipe but it’ll keep for months (I love it as a glaze on roast meat or if you need a kick in the morning, drizzle it in your porridge).
When you’re ready to start, place a long glass in the freezer to chill for about 5 minutes, then squeeze in the lemon juice and stir in the chilli-infused honey, gin and elderflower liqueur. Fill with ice, top up with the lager and stir to combine. Have a taste and add a little more honey or lemon juice, if you think it needs it. Using a speed-peeler, peel a strip of lemon zest, then add to the cocktail with a few slices of fresh strawberry, if you like.
