Even if the evening of our last dinner was not as hot as we had wished for (pouring rain and lightnings don’t exactly make the most idyllic summer atmosphere…), our guests really seemed to enjoy the welcome drink we served them. And since some of them even asked for the recipe – well, here it goes!
- 300 ml PIMM’S No. 1
- 100 ml Tanqueray No. Ten
- 80 ml spiced tea-syrup*
- 3 oranges, cut in slices
- 3 lemons, cut in slices
- ½ cucumber, cut in slices
- 8 sage leaves
- 1 bottle of Prosecco
- (some more sage leaves, orange and lemon slices to decorate)
*For the spiced tea syrup: bring 700 ml water to a boil, then pour over 8 g of Earl Grey tea, add five slices of ginger, 15 mint leaves and 700 g sugar. Stir well until the sugar has dissolved. Let draw for 10 minutes, then filter. The syrup can be prepared beforehand and stored in a glass bottle.
Mix all ingredients except the prosecco in a bowl, stir well and leave in the fridge for at least 4 hours. Shortly before your guests come, add ice cubes and prosecco and serve as a punch from a big bowl or in individual glasses decorating with sage, lemon and orange slices.
The drink is even better if the base is prepared one day in advance, so all flavors have time to unfold well. Cheers!