In terms of drinks with long histories, you don’t do much better than a Sgroppino. It is quite literally about 500 years old. Pretty much as soon as Italians had invented gelato and prosecco some brilliant mind combined the two. Imagine the height of luxury and status - to have an ice house in Venice. To have a team of chefs whip gelato by hand, fermented sparkling beverages and then to have the audacity to combine the two. It’s sort of inconceivable to consider that ice wasn’t always just sitting in the freezer. That was imported across the globe, hand chiselled.

Ingredients:

2 scoops of lemon gelato

30ml Signature Dry Gin

120ml prosecco

Method:

Start with your prosecco in a bowl (this is an excellent drink to serve in bulk - just multiply your volumes and get a bigger bowl).

Using two spoons, or a whisk, spread the gelato across the bowl, incorporating the spirit and adding the prosecco as you go. Keep turning the mixture over until it’s incorporated, it should start to look like a cloud. Drinking it should feel like tasting a cloud. It’s great after lunch as a palate cleanser. Some people like this drink when it’s hot, but I think it’s great all year round.