Press the biscuits into the base of a 20cm deep spring form tinand make sure it’s firmly pressed down and level. Grease & line 3 x 6” round cake tins with parchment paper. Preheat your oven to 180C/160C Fan/Gas 4. Grease & Line a 2lb (900g) loaf tin with parchment paper. Preheat your oven to 180C/160C Fan/Gas 4. Add the gin to a large champagne flute and top up with equal measures of rose lemonade and prosecco. I personally prefer using all three ingredients, but a friend of mine preferred hers with more gin and topped up with rose lemonade only. I enjoy mixing drinks at home, but sometimes I feel like I end up spending the whole night just shaking and stirring and filling up other people’s glasses. So when Fentimans asked me to play around with their mixers to come up with some yummy alcoholic drinks for the festive period, I realised this was how I could get rid of my serving problem this Christmas (and New Year’s Eve)!

Fill each tin and bake in the oven for 30-40 minutes – test the cake after 30 minutes, a skewer should come out clean, remember everyone’s ovens vary slightly. A sweet shortcrust pastry base filled with delicious dark chocolate ganache and flavoured with Fentimans Valencian Orange Tonic Water. Slightly muddle the strawberries together with the sugar syrup. Add mint and vodka, give it a stir and add ice. Top up with Fentimans Lemonade. Garnish with mint.Add in the milk and Oriental Yuzu Tonic and stir in slowly until combined. Sieve your flour and add in two parts mixing until smooth. Recreate the classics with a twist such as the Gently Sparkling Elderflower cupcakes, Pink Grapefruit Tonic Cheesecake, Valencian Orange Tonic Chocolate Tart, Rose Lemonade Drizzle Cake and many more. Decorate each cupcake with icing and top with lime slices and mini straws. Rose Lemonade Drizzle Cake Spoon the mixture into tin, and spread evenly. Bake for approx. 45 minutes, until golden brown and a skewer inserted into the cake comes out clean. Preheat oven to 180C. Grease bundt tin (approx. 2 litre capacity) with butter and a sprinkling of plain flour.

Put the cream, sugar and 1 pinch of sea salt into a pan and slowly bring to the boil. As soon as you see bubbles forming and the cream starts to boil, remove off the heat, add the butter and break in the chocolate. Stir until blended and smooth.

Americas

To finish the cake, make the glaze by combining the icing sugar, Botanical Tonic Water and lime zest. Add more icing sugar if too thin, pour over top of cake and decorate as desired. I made vodka- and gin-based drinks, together with some fresh fruit. But you don’t have to limit yourself to white spirits, as tequila, for example, will go well with Fentimans Pink Grapefruit, and rum makes a perfect pairing with Fentimans Ginger Beer (although be warned their Ginger Beer & Muddled Lime is a bit on the sweet side). Sprinkle sea salt flakes and orange rind lightly all over. Chill for 30 minutes before serving with a scoop of ice-cream or fresh cream. While cupcakes are cooking, add syrup ingredients to pan and simmer on a low heat for 5-7 minutes until slightly reduced and syrup-like in texture. Take a saucepan and add the juice and pulp of the grapefruit, Pink Grapefruit Tonic Water and caster sugar and both sachets of veg-gel mixing slowly until combined and it starts bubble creating a syrup.