This cocktail, developed for us by Wine Enthusiast, Joanna Simon, is inspired by a classic martini, but with a few summery, Belvoir twists. It also benefits from being adaptable. You can transform it into a delicious sparkling wine cocktail, by serving it in a flute glass and topping it up with good, dry Prosecco. It can be made less dry simply by using more Belvoir elderflower cordial (up to 20ml). And you can omit the peach bitters, although they do add an extra and appropriately summery dimension.
• Half stick of lemon grass (base trimmed, any dried-out outer leaves removed, halved lengthways)
• 50ml gin
• 10ml French dry white vermouth
• 2 dashes peach bitters
• 10ml Belvoir Elderflower Cordial
Glass: chilled martini. You also need a mixer glass (or cocktail shaker).
Put all the liquid ingredients in the mixer glass, fill with ice to ¾ full. Stir with the lemon grass rapidly for about 30 seconds, then strain into the martini glass leaving the ice behind. It can be served with or without the lemon grass baton. If serving with the lemon grass, trim it so that when resting in the martini glass it extends 1–1.5cm above the rim.