Brandon Khoo, specialty brands ambassador of Pernod Ricard channels romance with a perfect aperitif or post-meal tipple that you can prepare in advance.

STRAWBERRY-INFUSED CAMPARI

500g fresh strawberries hulled 750ml Campari Combine all ingredients in an airtight jar and leave to infuse at room temperature for 1 day. Strain the contents through a fine mesh strainer with a coffee filter/cheese cloth and bottle. Keep at room temperature for a month.

STRAWBERRY FIELDS FOREVER

40ml Monkey 47 Sloe Gin 30ml strawberry-infused Campari 20ml sweet vermouth grapefruit peel Stir all ingredients except grapefruit peel in a mixing glass with a large quantity of ice. Chill down the liquids and strain into a rocks glass with a large piece of ice. Zest a grapefruit peel over the drink before serving to add a citrusy note.