all natural small batch
Made at The Ivy
Pour all of the ingredients into a champagne flute and garnish with an upturned mint head.
For the strawberry shrub:
Place the strawberries into a jar. Add half a cup of sugar and gently muddle. Leave in the fridge over night. Add the vinegar and leave for a further 2 days. Then strain through a muslin cloth and add the calvados and extra sugar.
Bottle and refrigerate. This will last for months as the vinegar, sugar and alcohol provide excellent preservation.
Artwork by Natalie Mascall