150ml/⅔ cup Italian/rosso vermouth
150ml/⅔ cup tonic water
8 basil leaves
Ice cubes
As we sat down in that little hilltop restaurant, we were offered an aperitivo (and some antipasti). I’ve been making this drink ever since; fragrant and refreshing, it’s perfect for a spring afternoon in the garden.
Makes 4
1. Divide the vermouth and the tonic between 4 glasses. Add a couple of basil leaves and a couple of ice cubes to each. Serve.