'Salford Spring Punch'
One of the cocktails from our Gold Top Cocktail competition 2016 final. Created by Tony Hogan from Épernay bar in Manchester.
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50ml Black Cow Pure Milk Vodka
12.5ml Bilberry and Hawthorne Syrup
5ml Fresh Cox's Apple Juice
5ml Lemon Juice
Top with Hambleton Sparkling Wine
Shake all ingredients with cubed ice (except the wine), strain and pour into glass. Top with sparkling wine. Garnish with an ornament of seasonal fruit.