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Mille Tang's bright and bubbly cocktail

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This zingy gin and prosecco cocktail is the perfect tipple to serve when you’re entertaining.

  • Serves1
  • Prep time30 minutes, + chilling & 2 days macerating time
Mille Tang's Bright and Bubbly cocktail

Ingredients

  • 40ml gin
  • 20ml lemon juice
  • 1 tbs passionfruit pulp
  • Ice cubes, to serve
  • 60ml chilled prosecco
  • Mint leaves, to serve

Lemon oleo saccharum (lemon sugar syrup)

  • 8 lemons
  • 1 cup (220g) white sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the lemon sugar syrup, use a vegetable peeler to peel thin strips of rind from the lemons (avoid the white pith). Place the rind in an airtight container. Add the sugar and toss to combine. Use a pestle or the end of a rolling pin to crush the lemon mixture. Cover and set aside for 2 days or until the sugar completely dissolves to form a syrup.

  2. Step 2

    Strain the lemon mixture through a fine sieve into a clean airtight container. Discard lemon rind. Place in the fridge to chill.

  3. Step 3

    Place the gin, lemon juice, 15ml lemon oleo saccharum and passionfruit pulp in a cocktail shaker. Add ice cubes and shake for 30 secs or until chilled.

  4. Step 4

    Add ice cubes to a serving glass. Strain mixture over the ice in the glass. Top with prosecco and decorate with mint to serve.

Recipe tip

Keep Millie’s homemade lemon sugar syrup in the fridge for up to 2 weeks. Use it to flavour cocktails, mocktails or desserts. It’s perfect for making lemonade, or drizzle it over pancakes.

Mille Tang's bright and bubbly cocktail

Mille Tang's bright and bubbly cocktail
  • Serves1
  • Prep time30 minutes, + chilling & 2 days macerating time
Ingredients
  • 40ml gin
  • 20ml lemon juice
  • 1 tbs passionfruit pulp
  • Ice cubes, to serve
  • 60ml chilled prosecco
  • Mint leaves, to serve

Lemon oleo saccharum (lemon sugar syrup)

  • 8 lemons
  • 1 cup (220g) white sugar
    Description

    This zingy gin and prosecco cocktail is the perfect tipple to serve when you’re entertaining.

    Method
    1. Step 1

      To make the lemon sugar syrup, use a vegetable peeler to peel thin strips of rind from the lemons (avoid the white pith). Place the rind in an airtight container. Add the sugar and toss to combine. Use a pestle or the end of a rolling pin to crush the lemon mixture. Cover and set aside for 2 days or until the sugar completely dissolves to form a syrup.

    2. Step 2

      Strain the lemon mixture through a fine sieve into a clean airtight container. Discard lemon rind. Place in the fridge to chill.

    3. Step 3

      Place the gin, lemon juice, 15ml lemon oleo saccharum and passionfruit pulp in a cocktail shaker. Add ice cubes and shake for 30 secs or until chilled.

    4. Step 4

      Add ice cubes to a serving glass. Strain mixture over the ice in the glass. Top with prosecco and decorate with mint to serve.