INGREDIENTS (SERVES 2)

1 tablespoon goji berries 

1 jasmine teabag (I use Tea Pigs)

6 strawberries, hulled and quartered

6 fresh basil leaves

80ml goji berry liqueur 

40ml Bacardi white rum

10ml Mandarine Napoléon

Ice cubes 

Extra strawberries, basil leaves and edible jasmine flowers, to garnish

METHOD

Pour 200ml boiling water over the goji berries and teabag. Leave to steep and cool.

Put the strawberries, basil and goji liqueur in the bottom of the cocktail shaker and muddle until the strawberries have turned into a pulp. Add the rum, Mandarine Napoléon and a handful of ice cubes. Put the top of the cocktail shaker on and shake for 15 seconds. 

Fill the glasses with strawberry ice cubes and pour over the cocktail mixture. Top up with the jasmine tea, including all the goji berries. Garnish with halved strawberries, a few basil leaves and a jasmine flower.