Rock the Kasbah

50ml Amplify

50ml Pineapple juice

40ml blood orange, grapefruit & caramom sherbet

10ml Belvoir ginger cordial

2 dashes of rose water

Shake all ingredients hard with ice, double strain into a coupe glass and enjoy

To make the Blood Orange, grapefruit & cardamom sherbet:

3 blood oranges, peeled

2 pink grapefruits, peeled

50g caster sugar

5 cardamom, lightly crushed

In a bowl combine the citrus peels, with pith removed, with the caster sugar. Rub the sugar into peels and leave covered overnight in the fridge. Juice the peeled citrus fruit, strain off bits and add to the bowl of sugar and peel. Stir ingredients together until all the sugar is dissolved, strain, bottle and refrigerate.