Dalston Ti Punch

Drink me50ml Clement Rhum Agricole  
30ml lemon sherbert (see below)
splash of Pierde Almas mezcal
crushed ice

Keep the ingredients in the fridge. Build in a highball glass and stir, topping with crushed ice.

Lemon sherbert   
caster sugar

Zest all the lemons (with a microplane/grater). Put the zest aside into a container. Juice the lemons. Measure the juice and add equal parts sugar. Add the same amount of sugar again to the zest, mix and leave overnight. Next day combine the zest sherbert with the lemon syrup. Strain off the zest and bottle.

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