Andy Clarke is a food and drink writer, TV producer and broadcaster. Recent television credits include his regular drinks slot on ITV’s Love your Weekend with Alan Titchmarsh. These cocktails are from Andy’s book; Home Bar: Over 60 cocktails to Shake, Muddle and Stir.

When your guests come over, you want to make a statement with something bright and spectacular. Nothing does that better than fizz. I love the freshness of lemon – it gives you that summer feeling whatever time of year it happens to be. I’ve come across many citrus-based fizzy cocktails, most of which use sugar syrup, but by using my retro hidden gem – Asti, that retro northern Italian fizz – you avoid having to make the syrup. The drink is also very simple to make as it contains only three ingredients. I use Edwards potato vodka from Lincolnshire as its smooth texture is perfect with the acidity of the lemon juice.

Equipment

A jug, a stirrer, 

6 Champagne flutes or coupes.

Ingredients

(Makes 6 servings)

1 bottle of Asti (750ml)

300ml vodka

The juice of 3 lemons

A handful of ice

Lemon verbena/lemon balm/lemon slice (for garnish)

Method

Put the ice into a large serving jug. Juice the lemons. Pour the vodka into the jug and add the lemon juice. 

(I don‘t filter the lemon juice as I love the fleshy bits)

Open the Asti and gently add to the mix, so it doesn’t froth up too much. Gently stir and pour into Champagne flutes.

Decorate with sprigs of lemon verbena, lemon balm or a slice of lemon.