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Mr Priddle’s Garden Royale

Muddle up a cucumber, slap around some mint and make yourself this prosecco and gin cocktail

Prosecco and gin. Two of my favourite things. In this cocktail, created by Somerset mixologist Jake Merrick-Wren, you get both (double hic).


He’s named his fresh and fizzy concoction after a Mr Edward Priddle (1878-1958), a highly respected horticulturist, one of the longest serving bee keepers in Somerset and once head gardener at the Jacobean mansion Newton House – who just happen to be now be distilling their own artisan gin.




  • 50 ml gin
  • 5 ml elderflower liqueur (St Germain or Chase are good)
  • 5 ml sugar syrup (caster sugar gently dissolved in hot water at a ratio of 1:1 ratio sugar to water and left to cool)
  • 25 m fresh lime juice
  • 1 egg white (vegans can use aquafaba)
  • a chunk of cucumber
  • a handful of garden mint
  • ice
  • prosecco




  • Muddle (crush) three slices of cucumber and 5-8 leaves of garden mint in a cocktail shaker or jug.
  • Shake with ice then decant and shake again without ice to mix thoroughly.
  • Serve straight up in a double rocks glass or tumbler topped with prosecco to taste.
  • Garnish with a bouquet of slapped mint (literally, slap a sprig of mint against your hand to extract the oils) – or roll up some thinly sliced cucumber and secure with a cocktail stick if you’re feeling fancy.


Here’s to you, Mr Priddle, cheers.

Find more ideas here


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