Picnic Blanket Recipe

Prepare fruit purée

In a small blender or food processor, add hulled strawberries, raspberries, and the peeled, pitted peach. Add 0.5 fl oz simple syrup and blend briefly until you have a slightly textured purée (about 8–10 seconds). If you prefer a smoother texture, blend 15–20 seconds. Pour purée into a measuring cup or bowl and set aside.

Muddle mint

Place 6 of the mint leaves into a cocktail shaker or large mixing glass. Add 1 tablespoon (approx 0.5 fl oz) of the fruit purée into the shaker on top of the mint. Gently muddle the mint into the purée 6–8 times to release oils — do not over-muddle to avoid bitterness.

Add the vodka (4 fl oz), Pimm's (2 fl oz) and fresh lime juice (0.5 fl oz) into the shaker with the muddled mint and fruit purée.

Fill the shaker with ice (about 1 cup) and shake vigorously for 10–12 seconds until well chilled and slightly frothy.

Fill two highball glasses (or one large pitcher if serving more people) with remaining ice (about 0.5–1 cup per glass). Strain the shaken mixture evenly into the glasses (use a fine mesh strainer if you want to catch seeds and pulp).

Top each glass with chilled ginger beer (about 4 fl oz per serving). Gently stir once or twice to combine without flattening the ginger beer.

Garnish each glass with remaining mint leaves, a strawberry half or peach slice on the rim, and a few whole raspberries floated on top.