Cocktail of the Week: The Mallard's Mallet

The Mallard's Mallet

2 1/2 parts Hendrick's Gin

1/4 parts Marachino Luxardo

2 parts strengthned celyon tea (1 bag per 5 parts water)

1 Tbsp gooseberry jam

1 whole lemon peel

soda water

ice

Garnish with edible flowers

In a mixing container combine beautiful gin, maraschino, tea, jam,  and lemon peel.  Give good muddle and remove the peel. Strain into a teacup, add ice and top with soda water. Adorn with edible flowers, an ice block and serve.