With the fleeting blood orange season now upon us, make the most of this wonderful fruit whenever you can. Serves one.

25ml vodka
75ml fresh blood orange juice
35ml rosemary syrup (make a standard sugar syrup with 250ml water and 250g sugar, then add 4 rosemary sprigs and simmer for 20 minutes; it will keep in the fridge for at least a week)
100ml champagne (Chandon Brut is my fizz of choice for this)

Stir the vodka, juice and syrup in a jug, top with the bubbles and pour over ice into a wine glass. Garnish with a slice of blood orange and a rosemary sprig.

• Dan Munt, beverage director, Gaucho restaurants.