THE SUN IS OUT! Time to drink pretty cocktails in the garden and ignore the groaning pile of laundry that’s taking over the bedroom.

Sometimes the prettiest cocktails end up being sickly sweet, but this one is nice and sharp and peppery. It’s a simple spin on the good old G&T, here’s how you do it.

  • Gin – I used Hendricks, my fave
  • Tonic – I used Fever Tree
  • Pink grapefruit juice – squeezed fresh from the fruit, plus a few slices for garnish
  • Basil – freshly picked from my current basil plant (I buy one from the supermarket every month or so then watch it become a timely reminder of my mortality as it slowly languishes next to the washing up until I finally put it out of its misery. I’m a shit plant owner. If they cried and screamed like toddlers, it would be way easier… anyway, I digress….)

Squeeze your grapefruit, then muddle the grapefruit juice, basil leaves and ice in a cocktail shaker.  Add a shot of gin (I used twice as much grapefruit juice as gin). Pour into a glass then top up with tonic.

Garnish with a few slices of grapefruit, and congratulate yourself for getting through winter. Spring is officially here.

Photography & styling: Emma Scott-Child