Commonwealth cocktail recipe

In collaboration with Drinks Fusion.

This completely delicious and dangerously moreish cocktail shakes up gin and dry vermouth with fresh citrus. It’s then sweetened with tonic liqueur, seasoned with hibiscus bitters, and then served straight up scented with ruby grapefruit – a real late night sort of cocktail.


35ml Van Wees Three Corners gin
20ml Dolin Chambery dry vermouth
30ml freshly squeezed lemon juice
10ml Bittermens tonic liqueur
2 drops Bittermens Burlesque bitters
5-10ml simple syrup
1 small lemongrass stalk, chopped


Champagne coupe


Snapdragon flower, thin strip of lemongrass


1. Shake all the ingredients in a cocktail shaker with cubed ice

2. Strain the liquid from the shaker through a fine strainer/tea strainer to remove the ice, into the glass

3. Twist a large zest of pink grapefruit over the drink to extract the citrus oil for aroma

4. Garnish with the snapdragon flower and lemon grass slither

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