On a hot summer's day nothing beats a frozen cocktail - here's one that's bursting with fruit flavours created for us by our good friend, the amazing Andy Clarke. We like to make a big tub in one go - but in case you want less we've done the maths for you and given you the measures for half or a quarter of the full recipe.
Ingredients:
-
400ml Reverend Hubert Summer Cup (or 200ml or 100ml)
-
1 bottle/750ml rosé wine (or ½ bottle/375ml or ¼ bottle/187.5ml)
-
100ml Aperol (or 50ml or 25ml)
-
200ml Cranberry Juice Drink (or 100ml or 50ml)
- Mint sprigs and some frozen berries to garnish
Method:
Put all liquid ingredients in a freezable, clipable box and freeze overnight (or for at least 8 hours).
Stir with a fork to loosen the frozen liquid (it won’t be too hard as the alcohol will mean that it does not freeze solid).
Spoon into highball glasses and decorate with mint sprigs and frozen berries on top and enjoy!
Shop the cocktail
View our Summer Cup
