Cocktail hour – Aynhoe Ricky

Celebrate the festive season with our how to on the Aynhoe Ricky.


– 35ml Tanqueray Gin

– 20ml Fino Sherry

– 20ml Sugar Syrup

– 2 dashes of Peach Bitters

– 20ml Lemon Juice

– 5 Mint Leaves

–¬†Soda Water

– Mint Sprig

– Edible Flowers

How to

– Using a small boston tin, pour in the gin, sherry, sugar syrup, lemon juice and your 5 mint leaves.

– Add cubed ice to your small boston tin.

– Hit the large boston tin on top and shake for 25 seconds.

– Add cubed ice to your hi-ball glass.

– Strain the ingredients into the glass and top with Soda Water

– Garnish with a mint sprig and edible flowers.

Film & Photography by John Blackwell and Tori Pearce


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