A long drink for spring and early summer, inspired by the classic sangaree. This ditches the traditional heavy red wine for a more refreshing white, and pairs it with fresh kiwi and apple. Serves one.
½ granny smith apple, cored
1 kiwi fruit, peeled
15ml 50:50 sugar syrup
125ml sauvignon blanc (something nice and crisp)
In a shaker, muddle (ie, bash) half the apple (chopped and peel on, to retain that sharpness) and half the kiwi with the syrup until pureed, then add the wine and ice, and shake hard. Strain into a tall glass over ice and garnish with thin slices of the remaining apple and kiwi.
• Gareth Ball, TT Liquor, London E2
