Gin and tonic is always a good idea, especially after a long day!
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Gin and tonic cocktail
- handful crushed ice
- 60ml (¼ cup) gin
- 10 fresh raspberries
- 500ml (2 cups) tonic water
- small handful edible flowers, to garnish
- fresh mint sprigs, to garnish
Fill two Copa de Balon glasses with the crushed ice. Divide the gin between the glasses. Add the fresh raspberries (5 per glass) and top with the tonic water.
Garnish with the edible flowers and fresh mint sprigs. Serve immediately.