A book has just been published which guides the reader through the art of entertaining outdoors. Outdoor Entertaining, with recipes by Chuck Williams (Bonnier Books, £16.99), covers all picnic occasions from the informal impromptu barbecue in the garden to the more formal al fresco cocktail parties or garden brunch.

Naturally, this book contains a fascinating collection of chilled drinks to serve with the picnic or al fresco party, including spice-infused iced coffee flavoured with cardamon pods and cinnamon sticks, sparkling wine cocktails flavoured with chilled melon liqueur, apple limeade and a delicious sparkling ginger cocktail which is a must for all open-air feasts.

YOU WILL NEED: 375ml (12 fl oz) water 375g (12oz) caster sugar 500g (1lb) fresh ginger, peeled and grated One vanilla pod, split lengthwise 4 whole cloves 25g (1oz) fresh mint leaves Ice cubes 12 tbspns (140g/4oz) chopped crystallised ginger 3 litres (3qt) tonic water 12 lime slices.

METHOD: Make the ginger syrup in a saucepan by combining the water, sugar, fresh ginger, vanilla pod and cloves and placing over a low heat.

Stir until the sugar has dissolved and the syrup is infused with the various flavours. This should take about ten minutes.

Remove pan from the heat, stir in the mint, cover and let cool for an hour.

Line a sieve with muslin, strain the syrup through the sieve into a sealable jar, cover and refrigerate - this can be prepared up to a week in advance.

When ready to serve, fill 12 tall glasses with ice.

Add two tablespoons of the ginger syrup and one tablespoon of the crystallised ginger to each glass. Add a couple of ice cubes to each glass.

Top up with tonic water, stir, garnish with a slice of lime and serve.