• Shake the Mirabeau Dry Rosé Gin, grape juice, syrup and lime juice together. Double strain into a rocks glass and top with sparkling water. Add a wedge of lime for a garnish.

Recipe for Thai Basil Syrup:

• Dissolve a cup of white sugar in a cup of water. Bring the solution to a boiling point, add a good handful of Thai basil leaves and immediately remove it from the heat.
• Let the basil steep in the sugar solution for at least three hours – longer if you want a fuller flavour and short for a more subtle hint. Bottle and store in a fridge until you need it. The syrup will last roughly a week if you don’t drink it all beforehand!