In our latest edition of the Great British Sip-Off, @selasigb is back at it again mixing a sophisticated Basil Smash mocktail with our non-alcoholic FreeGlider. Fresh, buttery basil makes this sublime and herbaceous cocktail the perfect January evening tipple! In fact, this concoction could acceptably be served at any time of day, just don’t blame us if you get any envious looks. Smile away sippers. Find the instructions for mocktail and pudding below: BASIL SMASH COCKTAIL Ingredients: 50ml FreeGlider 15ml lemon juice 10ml sugar syrup 6-12 basil leaves Basil sprig to garnish Method: 1. Muddle basil leaves in a cocktail shaker. 2. Fill the shaker with ice and add remaining ingredients. 3. Shake well. 4. Strain or double-strain into an ice-filled rocks glass. 5. Garnish with a basil leaf. LIGHT BLACKBERRY MOUSSE Ingredients: 210g double cream 1 gelatine sheet 20g eggs 40g egg yolks 20g sugar 10g blackberry purée Method: 1. Whip the cream to medium peaks and chill until ready to use. 2. Bloom the gelatine sheets for 5 minutes, gently squeeze the gelatine sheets to remove any excess water. 3. Place the egg yolks, eggs, and sugar in the bowl & whip over a pot of simmering water whisking constantly until doubled in volume. 4. Warm the purée & add the gelatine to melt. 5. Fold mix into egg sabayon mix followed by the whipped cream. Fill your dessert glasses and refrigerate. BLACKBERRY JAME Ingredients: 140g blackberry purée 20g sugar 1⁄2 tsp pectin 1 tbsp lemon juice Method: 1. Mix the sugar and the pectin NH together. 2. Whisk the mixture into the blackberry purée and lemon juice. 3. Bring to a boil and simmer for 30 seconds. 4. Allow to cool and spoon onto the mousse. 5.Top with fresh blackberries before serving.