Summer champagne cocktail

(Serves 6 to 8)

Half a cucumber, roughly chopped
Handful of mint leaves
75ml gin
3 tablespoons elderflower cordial
1 tablespoon lemon juice
Bottle of champagne, well chilled

Put the cucumber and mint in a wide-mouthed glass jug or cocktail glass, add the gin and crush the mint and cucumber to allow the gin to absorb the flavours. Stir in the elderflower cordial, and leave the mixture to infuse for an hour or so. Just before serving, stir in the lemon juice. Strain the mixture into champagne glasses, top up with champagne, and garnish with mint and cucumber. For me, this beats a Pimm’s Royale any day.