Ingredients
| 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.
View the recipe collection here
Instructions
| 1. | LEMON BASIL SPRITZ |
| 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. |
| 4. | LEMON BASIL CORDIAL |
| 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