20ml London Dry gin
45ml prosecco
60ml lemon basil cordial (see recipe)
25ml soda water
green olive, to garnish
LEMON BASIL CORDIAL makes 550ml / preparation 5mins / infuse 24 hrs
250g lemon husks/peels (extract the juice first)
250g caster sugar
50g basil (use the leaves and stalk)
250ml lemon juice

A classic spritz is an Italian aperitivo staple, with double the bubbles from prosecco and soda water. At Clipper they use lemon and basil for a refreshing, citrus and herb version.

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2.Measure the gin, prosecco and lemon basil cordial into a cocktail glass or shaker over ice and stir.
3.Pour into a wine glass over lots of ice, top with soda and garnish with a green olive.
5.Mix the lemon husks with the caster sugar.
6.Add the basil, then store in an airtight container.
7.Leave it in the fridge for 24 hours for the oils and aromatics to be drawn into the sugar.
8.Then add the lemon juice and stir until the sugar is dissolved.
9.Strain to remove the basil and husks and bottle for storage.
10.Store in the fridge and use within 3 weeks.

Drinks by Barney Toy / Photography Josh Griggs