The most grown-up of summer treats, this G&T slushie cocktail is positively killer.

Ingredients

  • 1 oz Victoria Gin
  • 1 scoop Gin & Tonic sorbet
  • 2 1/2 oz Sparkling wine
  • For Sorbet:
  • 4 1/2 cups Sugar
  • 1 litre Water
  • 6 oz Victoria Gin
  • 3 Lemon
  • 3 Lime
  • 1 1/2 litres Tonic
  • 1 Egg white

Method

Place gin & tonic sorbet in glass. Pour Victoria Gin over sorbet. Top with bubbly.

* Gin & Tonic Sorbet (Yields 18 – 24 servings): Make a simple syrup with sugar and water. Cool, Chill. When chilled add gin, lemon, lime and tonic. Freeze for 2-3 hours. Break up with fork. Put icy chunks in blender. Froth egg white with a fork and pour into blender. Pulse quickly to blitz together. Pour into a freezer container until solid. Use within 3 months.