This refreshingly zingy number makes more than a passing nod both to warmer spring days and to vermouth, which is having a bit of a moment right now.

Serves 1

20ml good-quality white vermouth – I use Martini Riserva Speciale Ambrato

1½ tsp strawberry jam

10ml lemon juice

10ml sugar syrup (made with 1 part caster sugar to 1 part water)

2 basil leaves, plus 1 extra leaf, to garnish

75ml prosecco

Put all the ingredients, bar the prosecco and the basil leaf garnish, in a cocktail shaker. Shake vigorously, then strain, using both the shaker’s strainer and a tea strainer, over ice into a wine glass. Top with prosecco and garnish with a basil leaf.

• Chris Green, bar manager, Ace Hotel, London E1