IN THE MIX

MAKES 1

Shaun Byrne and Gilles Lapalus of Maidenii celebrate vermouth with cocktails perfect for the sunshine.

“This cocktail was developed for a friend of mine, John Parker, when he opened his bar, Halford, in Perth,” says Byrne. “It’s made with tea and vermouth and freshened with cider and a strawberry purée float that gives the drink a lovely nose.” 45 ml Maidenii sweet vermouth 60 ml (1⁄4 cup) black tea syrup (see recipe p131) 90 ml dry apple cider

Ice cubes, to serve 50 ml strawberry purée

(see note), to serve

Mint leaves, to garnish 1 Combine vermouth and black tea syrup in a chilled Collins glass. Gently pour in cider and carefully top with ice to retain the fizz. To serve, float strawberry purée on top, then garnish with mint.

Note For strawberry purée, blend fresh or frozen berries with a hand-held blender until smooth, then pass through a fine sieve.