Cocktails for Summer by Amanda Thomson

On 24th May, we'll be serving up Skinny Champagne from Thomson & Scott sparkling wines at our pop up event with Vestiaire Collective at our Belgravia boutique. Here, their founder Amanda Thomson delivers her favourite mixes for cocktail hour, each with a shot of her signature healthy hedonism.



My Mint Muddler
This sparkling version of a mojito combines all the zesty fun of mint, a herb with proven calming and digestive benefits, and the Vitamin C punch of fresh lime. I make a very simple Stevia syrup which can be kept in the fridge and used for endless cocktails.

Ingredients
1 tbs Stevia syrup (see recipe, below)
1 tbs fresh lime juice
6 fresh mint leaves, chopped
2 tbs crushed ice
Top up with Thomson & Scott Prosecco
Garnish with lime rind and mint leaves

Stevia Syrup

Ingredients
2 cups water
¼ cup dry Stevia

Method
Bring water to a boil in a small saucepan. Add Stevia and simmer until dissolved.
Remove from heat and cool to room temperature. Once cool place in a glass jar and store in the fridge.

Ice Cube Chiller
I admit, this one came about because I didn’t have a chilled bottle of Thomson & Scott in the fridge and some friends popped round last minute. I did the student trick of adding a couple of ice cubes to my glasses and had a eureka moment when I realized that I could have added berries and frozen real fruit juice to create an instant cocktail.

Method
In an ice cube tray with generously proportioned segments freeze your choice of fresh juice, plus herbs, slices of citrus fruit and berries in ice. Pop one or two into your drink and enjoy compliments on your elegant cocktails!


My Totally Fresh Mimosa
Mimosa, buck’s fizz; whatever you call it this orange juice and sparkling wine combination it’s all too often made with over-sweet condensed juice. I use freshly squeezed orange juice, chilled if possible, and love it at brunch.

Ingredients
1 part freshly squeezed orange juice
2 parts Thomson & Scott Prosecco

Method
Mix ingredients and stir gently so as not to upset too many bubbles!


My Blueberry Blitz
I haven’t yet met a berry I don’t like. I love grabbing a handful and muddling them, before chilling and adding to a glass of Thomson & Scott Prosecco. Give them a stir with a fresh herb twizzler, taking care not to stir too forcefully because you don’t want to pop too many bubbles!

Ingredients
Your choice of berries
Thomson & Scott Prosecco
Garnish with a stalk of rosemary to use as a twizzler

My Skinny 75
I love France and adore its champagne cocktails. This piquant take on a classic 75 cocktail is perfect pre-dinner, and you can adjust the amount of lemon juice you use according to your own taste for zing.

Ingredients

1 shot gin
1 tsp fresh lemon juice
squirt of stevia syrup (optional – and see recipe)
ice cubes
Thomson & Scott Champagne to top up the glass
lemon rind to garnish

Method

To a cocktail shaker, add the gin, lemon juice, liquid stevia and a few ice cubes.
Shake it all up and pour into a beautiful stem glass. Top up with Thomson & Scott Prosecco and add the garnish.

 

Find out more about our partnership with Vestiaire Collective for Belgravia in Bloom.