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1 tbsp juice of lemon

1 tsp sugar syrup (see above)

50ml Hedgerow Gin

Champagne (or Prosecco)



Pour lemon juice, sugar syrup and gin into a cocktail shaker, then fill up with ice.

Shake well then strain into a champagne flute. Top with a little champagne, leave to settle (as will bubble up) then fill up more champagne. Garnish with a strip of lemon zest.