|Photo from The Observer|
crème fraîche or wiped cream
tea-infused London dry gin 20 ml
Dubonnet Rouge or Martini Rosso vermouth 40 ml
champagne 150 ml
Brown writes: ‘Place half a bottle of gin into a pitcher. Add a teabag or a spoonful of loose tea. Let the tea infuse into the gin for about 10 minutes, then remove the teabag or strain the gin off the leaves.
‘Chill a champagne coupe or large cocktail glass. Slice the top off a strawberry, and cut a notch into the base so that it will perch on the edge of the glass. Top it with crème fraîche and set it on the glass. Combine the gin and Dubonnet or vermouth in an ice-filled mixing glass. Stir for 20 seconds. Strain the mixture into the chilled glass. Top with champagne.’
Read Brown’s article here.
Remember to drink responsibly! Do not drink in the boat, you can get water in your drink which will spoil it!