In the pink

This month, drinks expert Georgina Kiely guides you through making your own infused gins, plus try a twist on a classic cocktail from Miriam Nice and discover our must-buy British spirits, wine and beer

TRY A NEW COCKTAIL

Pink gin 75

SERVES 1 PREP 5 mins EASY V

50ml pink gin (berry- or rhubarb

lavoured gins work well)

3 raspberries, plus 1 extra to

garnish, if you like

1 tbsp freshly squeezed

pink grapefruit juice

1 tsp sugar syrup (optional) ice champagne or prosecco, to top up edible lower petals, to garnish (optional)

1 Tip the gin, raspberries, grapefruit juice and sugar syrup, if using, into a cocktail shaker along with a handful of ice. Shake until the outside of the shaker feels ice-cold.

2 Double-strain the drink into a champagne flute or coupe glass, then top up with champagne or prosecco. Drop in a raspberry or garnish with edible flower petals.

GOOD TO KNOW gluten free

PER SERVING 186 kcals • fat 0.1g • saturates none • carbs 5g • sugars 4g • ibre 0.4g • protein 0.4g • salt 0.01g