Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 183

The commercial recipe and method are trade secrets, but published recipes state that either brandy or rum can be used as a base. Lemon and orange peel are mixed with the liquor and fresh lemon juice. The mixture is infused for several weeks, it is then sweetened with syrup, strained and bottled.