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Carpe Diem

Australian Gourmet Traveller cocktail recipe for Carpe Diem by Alex McDowell from Crown & Sceptre.

By Andrew McDowell
  • Serves 6
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Carpe Diem (left)
Andrew McDowell from Adelaide’s Crown & Sceptre seizes the day with this big, easy jug of fun (pictured left).


  • 10 strawberries, hulled and halved
  • 2 tbsp vanilla sugar
  • 90 ml clear apple juice
  • 30 ml lime juice
  • 150 ml Martin Miller’s gin
  • 8 basil leaves, torn
  • To taste: Champagne or sparkling wine, chilled
  • To serve: basil leaves and cucumber slices


  • 1
    Process strawberries, sugar and juices in a blender until smooth. Pour into a 1 litre-capacity jug over ice, add gin and basil, and stir. Top with Champagne or sparkling wine and serve over ice in tall glasses. Garnish with a basil leaf and a slice of cucumber and serve.
  • undefined: Andrew McDowell