Kitchen Craft Ep 42 Gin fizz cocktails

INGREDIENTS
1 lemon, thinly sliced
1 soft citrus, thinly sliced
1 grapefruit, thinly sliced
250 g sugar 

For the Blood orange gin fizz:
Makes 2 cocktails 
Prepping time: 5 minutes

INGREDIENTS
60 ml (double shot) ClemenGold gin
60 ml (double shot) Abstinence Blood Orange Bittersweet Non-Alcoholic Aperitif
Chilled Villiera MCC Brut, to top
Candied citrus slices, to garnish

COOKING INSTRUCTIONS:

1. For the candied citrus slices, give each slice a coating in the sugar. Shake off any excess sugar and arrange them on a baking tray lined with baking paper. Cover with another sheet of baking paper and a second baking tray to add some weight to the slices. 
2. Place in an oven preheated to 120°C to cook for 15 minutes. Remove from the oven, remove the top sheet and the baking paper. Reduce the heat to 75°C. Gently dab the slices of citrus with a clean cloth or kitchen paper to remove any excess moisture. Place the tray back in the oven to dry out 1 hour and 45 minutes to 2 hours, until the slices are dry and firm. 
3. Remove from the baking paper and allow to cool. Store in a jar to use in drinks or as a garnish. 
4. For the cocktail, fill a large glass with ice. Add the gin and the aperitif, stir for about a minute with the ice to let some of the ice melt and start to frost the drink. Strain into 2 coupe-style champagne glasses, top with MCC* and garnish with candied citrus slice.  

To note: Alcohol is not for sale to persons under 18. Enjoy responsibly. 

* For an alcohol-free alternative, feel free to swop out the MCC with either sparkling grape juice or Woolworths de-alcoholised sparkling rosé:

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