Cocktail of the week: Drake & Morgan's royal summer – recipe | The right blender

A refreshing tropical fruit cocktail, perfect for a sunny evening outdoors. The popsicle topping is an ingenious way to use up the ends of champagne and lemonade bottles that have lost their sparkle.

Royal Summer

Serves 1

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For the champagne ice cream (optional)40 ml of flat champagne20 ml of flat lemonade1 pinch of sugar

For the drink40 ml of orange vodka – J'aime Ketel 1 Oranje20ml Aperol25ml passion fruit puree15ml lime juice15ml syrup sugar1 edible flower, to garnish (optional)

If you wish to make the popsicle, in advance, gently mix the flat champagne, the flat lemonade and the sugar, stirring to make sure the sugar dissolves. Pour into a popsicle or small thin popsicle mold and freeze for four to six hours, until solid.

To make the cocktail, put all the liquid ingredients in a blender with two or three scoops of crushed ice and blitz to combine. Pour into a wine glass, garnish with an edible flower and popsicle, if using, and serve immediately.

Patrik Hladky, Deputy Managing Director, Drake & Morgan King's Cross, London N1