As temperatures rise, here’s the perfect way to say hello to lovely warm weather!

With the smashing recent warm weather we can all begin to feel that maybe – just maybe – summer’s really not so far away. So, how about celebrating the joy with this refreshing little number from Bethany Gaunt, the bar manager at the Speakeasy-inspired underground bar, Hush. As always, enjoy responsibly.

INGREDIENTS:

• 20ml Vanilla vodka

• 10ml Manzana verde

• 20ml homemade Madagascan vanilla and rose syrup

• 15ml fresh grapefruit juice

• Champagne

METHOD:

To make the vanilla and rose syrup:

Heat 300ml water in a saucepan, once simmering, add four rose tea bags. Let this steep for 10 minutes before taking the teabags out. Then add 600g white sugar and stir until the sugar is dissolved.

Now split a vanilla pod in half, scoop out the seeds and chop the remaining pod case into slices. Add all the vanilla to the rose syrup and pour into a vacuum bag and seal. Put the bag of syrup into a water bath and set the sous vide to 75 degrees for 3 hours.

Once finished, put the syrup into an ice bath. When cool, blend until the vanilla pieces and seeds are extremely fine. Then strain through a chinois.

To make the cocktail:

Add the vanilla vodka, Manzana verde, the rose and vanilla syrup and freshly squeezed grapefruit juice into a Boston shaker. Shake until cool and double strain into a Champagne flute. Top the cocktail with Champagne and gently stir. Express the peel of a grapefruit over the cocktail and garnish with the peel.