WHAT TO DRINK

Green juice pisco sour

I usually showcase a classic cocktail recipe each month, but this time I have the opportunity to flex my creative muscles and develop something new. Last year, I made a margarita-inspired mocktail ( find the recipe on

bbcgoodfood.com) made with coriander and lime juice. It’s a combination that’s so refreshing, I was keen to use it in a cocktail. Here, I’ve added spinach and used a pisco sour as a framework for body and complexity. It’s not too strong, and makes a great late-spring aperitif.

SERVES 2 PREP 10 mins EASY V 50ml lime juice

50ml cloudy apple juice small handful of coriander, plus

a few sprigs to garnish few leaves of baby spinach large handful of ice

50ml pisco

1 egg white edible flowers, to garnish (optional)

1 Tip the lime juice, apple juice, coriander and spinach into a high-powered blender and blitz until smooth. Add the ice and pulse a few times to cool it down slightly. 2 Strain the mixture through a fine mesh sieve to remove the ice and any pulp. Return the mixture to the blender, add the pisco and egg white, and pulse a few more times until the cocktail is foamy.

3 Divide the drink between two cocktail glasses and garnish with a few coriander sprigs and edible flowers, if using.

GOOD TO KNOW gluten free

PER SERVING 74 kcals • fat none • saturates none •

carbs 3g • sugars 3g • fibre 0.1g • protein 2g •

salt 0.08g