Winter still had its grip on London when we stepped into The Cinnamon Club. How lovely then, to be greeted with a warm welcome in the shape of smiling staff and two elegant cinnamon bellinis.
250 ml Sunraysia Pure Squeezed Prune Juice
1/2 litre sparkling apple juice
1/2 teaspoon ground ginger
Zest of half a lemon
Combine all the ingredients and serve over ice. Enjoy.
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