Spring cocktail buffet

ELDERFLOWER DRINK

You will need: paring knife, measuring set

Elderflower juice (found in K-Citymarkets for example)
Mineral water
Prosecco (dry)
Lemon zest

Make ice cubes in a glass and add lemon zest. Add about 3 cl of elderflower juice to the glass. Pour over some mineral water and fill the glass with Prosecco.

Tip: Make these gorgeous flower ice cubes the day before. Put water in the ice cube tray and place an edible flower on top. So easy and so beautiful!

PEACH, STRAWBERRY & BASILICA SANGRIA

You will need: cutting board, knife, glass jug, glasses, drink spoon

1 bottle of cold Prosecco or Cava
4 cl Cointreau
Strawberries
1-2 peaches
250 ml mineral water
Basil leaves
Ice

Pour Prosecco/Cava into a jug, add Cointreau, mineral water, chopped fruit and basil. Stir and serve with ice.

RHUBARB BASIL MARGARITA


Rhubarb-basil syrup

You will need: a saucepan, sieve

250 ml water
2.5 dl sugar
2.5 dl chopped rhubarb
2 tablespoons of basil leaves

Put the water, sugar, chopped rhubarb and basil leaves in a barrel. Bring to the boil. Lower the temperature and simmer until the rhubarb pieces break down. Press through a sieve and allow to cool.

Margarita (1 cocktail)

You will need: shaker, stemmed glass, alcohol measure

4 cl tequila
6 cl rhubarb-basil syrup (see above)
85 ml lime juice
ice

Put all the ingredients in a shaker, including the ice, and stir. Add ice to the glass and pour the finished mixture into the glass. Garnish with rhubarb and basil leaves.

Psst! You can vary the amount of rhubarb-basil syrup and lime juice depending on how sweet you want the drink to be.