Herbaceous, slightly bitter, with a hint of nuts. This deliciousness might be a little unfamiliar to your tastebuds, but trust us, you’ll find yourself polishing off glass after glass of this purple beauty.


  • 20 ml Bombay Sapphire
  • 10 ml Fernet Branca
  • 4 cubes cucumber
  • 30 ml mixed berry puree (made from frozen mixed berries you can get at the grocery)
  • 25 ml sugar syrup
  • 30 ml apple juice


  1. Muddle cucumber.
  2. Add gin, Fernet Branca, apple juice.
  3. Add ice and shake.
  4. Strain into wine glass with ice, mint leaves and apple slices.
  5. Top with Prosecco.
  6. Garnish with mint sprig.

Video by Star Sabroso • Photography by Chapter One Studio • Food and props styling by Chichi Tullao 

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