Carpe Diem

AT A GLANCE

  • Serves 6 people

  • 10 strawberries, hulled and halved
  • 2 tbsp vanilla sugar
  • 90 ml clear apple juice
  • 30 ml lime juice
  • 150 ml Martin Miller’s gin
  • 8 basil leaves, torn
  • To taste: Champagne or sparkling wine, chilled
  • To serve: basil leaves and cucumber slices
01   Process strawberries, sugar and juices in a blender until smooth. Pour into a 1 litre-capacity jug over ice, add gin and basil, and stir. Top with Champagne or sparkling wine and serve over ice in tall glasses. Garnish with a basil leaf and a slice of cucumber and serve.

Recipe:

ANDREW MCDOWELL, CROWN , SCEPTRE

Photography:

WILLIAM MEPPEM

Styling:

MIA ASKER

FEATURED IN

Jan 2009

Jan 2009

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