Or how to make the flavours of summer last just that little bit longer. You’ll need to freeze some grapes in advance. Serves one.
45ml gin (we use Ophir, but Bombay Sapphire will do)
14 grapes, 6 of them frozen, to finish
6 basil leaves, plus 1 extra, to garnish
2 tsp sugar
Juice of ½ lime
Put everything bar the frozen grapes and extra basil leaf in a blender and blitz smooth. Pour into a shaker and shake hard over ice. Put the frozen grapes in a chilled martini glass, finely strain the mix over the top and garnish with the basil leaf.
• Alex Peffly, Tea Room at Bun House, London W1
