30ml Bombay Gin
20ml lemon juice
A maraschino cherry
390g caster sugar
To make the stock syrup, weigh the sugar into a saucepan and form a well in the centre. Weigh the glucose into the well (this will prevent the glucose sticking to the side of the pan). Pour in the water and bring to boil. Stir with a balloon whisk to ensure that the sugar and glucose do not caramelize on the side of the pan. Once boiled, remove from the heat and allow to cool to room temperature. The syrup can be stored in an airtight container for one month.
Combine the Bombay Gin with 10ml Stock Syrup and lemon juice. Add a dash of grapefruit bitters and shake. Top up with Champagne and serve in a Champagne flute, with a Marsachino cherry (we use Luxardo) in the bottom of the glass. Garnish with a twist of lemon.