For the Drink
- 125ml Belvoir Cucumber and Mint Pressé
- 25ml sloe gin
- 25ml apricot brandy
- 10ml lime juice
- 10ml sugar syrup
- Crushed ice
Pour ingredients over crushed ice, churn until blended and cap with more crushed ice.
- Mint sprig, dried apricot on skewer, icing sugar sprinkle.