Blueberry and Almond Fizz

• 50ml Gin (Replace Gin with Gordons Gin 0.0 for non-alcoholic version)
• 25ml Lemon juice
• 12.5ml Mathieu Teisseire Blueberry Syrup
• 12.5ml Mathieu Teisseire Orgeat Syrup
• 75ml Soda

Painted line of syrup on outer rum of glass sprinkled with ground almonds to adhere to the rum, blueberries on a pick, dusted with powdered sugar.

Highball

1. 1 Pre-prepare glass by painting a line of syrup and sprinkling with ground almonds.
2. 2 Add the spirit, syrup and juice to a cocktail shaker and shake to mix.
3. 3 Strain into the pre-prepared highball glass, full of ice, top with soda, garnish and serve.