“Treat yourself to a tasty drink, invented by Jamie’s friend, cocktail maestro J Rivera. You can go traditional and make it for one, serving it up in a martini glass or coupe, or batch up the recipe and go for more of a long drink. Enjoy. ”
To make the sugar syrup, place the sugar and 2 tablespoons of water in a small pan on a medium-high heat. Bring to the boil and let it bubble until the sugar has dissolved. Take it off the heat and leave to cool. This is more than you need but store it in an airtight jar and it will keep for a few weeks.
Put all the ingredients in a cocktail shaker with lots of ice cubes and give it a good hard shake, then strain it into a coupe or martini glass.
If you don't have a cocktail shaker, you can batch this recipe up and put all the ingredients in a blender, replacing the ice with 40ml filtered water per cocktail. Blend, then strain into a sterilised bottle and keep in the fridge for up to 4 days.
If you're looking for something a little lighter, pour your cocktail into a whisky glass over ice cubes and top up with a splash of soda, giving it a quick stir before tucking in. Garnish with a slice of lime, or a fresh raspberry or strawberry.
– White rum works best here, but you can use any type you’ve got.