2 sheets edible gold leaf*
300ml Stone’s Green Ginger Wine*
2 Tbsp brandy
Lemon slices and ice cubes, to serve
750ml-1L sparkling mineral water
Place small pieces of gold leaf in ice cube trays, fill with water and freeze.
Stir alcohols together in a large jug. Add lemon and regular ice, then top up with mineral water. Serve in glasses with a golden ice cube.
* Edible gold leaf (vark) is from Indian food shops and selected specialised stationery and art supply shops. Ginger wine is from bottle shops.