We first featured this tropical tipple from the skilled mixologists at London's Freud Bar back in May 2017, when we used the delicious Bordiga Vermouth Bianco from our Gin of the Month box to create this lovely sweet drink. 

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Pietro Punch

60ml Bordiga Vermouth Bianco
30ml Pineapple Juice
20ml fresh lemon juice
10ml sugar syrup
10 mint leaves, to garnish

Combine all of your ingredients in a shaker packed with ice and shake. Strain into a tumbler filled with ice, garnish with mint and pineapple, if you have any to hand, and enjoy! To make a punch, simply double, triple or quadruple the recipe.

*To make sugar syrup, combine 100ml of water and 100g of sugar in a saucepan and heat gently until the mixture becomes a syrup. Store in a covered container in the refrigerator for up to two weeks.