Ratterwick punch

While Aperol is generally considered pretty mellow as bitter ingredients go, here it gets a fresh kick from a squeeze of grapefruit juice. Taste the punch before serving; if your sparkling wine has any sweetness, you may want to add an extra tablespoon or two of lemon juice.

MAKES ABOUT EIGHT SERVINGS INGREDIENTS For the simple syrup (makes about 300ml)

195ml sugar 195ml very hot water

For the cocktail

520ml gin (such as Beefeater) 130ml Aperol

195ml simple syrup or shopbought sugar syrup

195ml fresh lemon juice 195ml fresh pink grapefruit juice

To serve

Ice

390ml chilled dry sparkling wine 8 lemon or lime wedges 8 grapefruit wedges 2 tbsp fresh lemon juice (optional)

METHOD

To make the simple syrup, combine the sugar and hot water in a resealable container, such as a Mason jar, and stir to dissolve slightly. As soon as it’s cool enough to handle, seal the container and shake until the sugar is completely dissolved. Let it cool completely.

Pour the gin, Aperol, and simple syrup into a two-litre jug and stir to mix. If not serving immediately, seal well, covering with cling film if needed, and refrigerate. You can make this up to two days before serving.

Up to two hours before serving, stir the lemon and grapefruit juices into the jug mix. Reseal and return to the refrigerator if not serving immediately.

To serve, fill the jug with ice and stir gently until the outside of the jug is cool. Carefully add the chilled sparkling wine to the jug, with the citrus wedges, and stir gently once more.

Taste for balance, and add up to 2 tbsp lemon juice if desired. Pour immediately into ice-filled rocks glasses.

Recipe from Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion by Maggie Hoffman (Ten Speed Press, £14.99)