“Stranger,
here you will do well to linger; here our highest good is pleasure”
Epicurus

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February 28, 2021

Parched 18th century Britons found it a first-rate way to pep up their favourite cuppa.

And if it’s good enough for Earl Grey then why not squeeze a little fragrant Bergamot into your morning cocktail too?

This fresh and zesty brunch cocktail makes for an altogether more sophisticated Bloody Mary – extending one’s little finger whilst sipping is discretionary.
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INGREDIENTS

40 ml Broken Clock Vodka
10 ml Asterley Bros Schofield’s Dry Vermouth
10 ml Fresh Bergamot Juice
100 ml Cherry Tomato Juice
Half a Fresh Chilli
Pinch Salt

Garnish:
2.5 ml Italicus Rosolio di Bergamotto Liqueur
Mimosa Sprig
Pinch Pepper

METHOD

Fresh pulped cherry tomatoes add to the cocktail’s freshness, so begin by pulping around 300 g of ripe vine tomatoes along with half a red chilli and sieve to leave 100 ml of lightly spiced juice.

Combine the juice with the other ingredients in a Boston Tin, stir and then add some ice. Pop the lid on the tin and roll it for 10 seconds to chill the mixture.

Ice up a highball glass and roughly strain the cocktail into it. Clip the mimosa sprig onto the rim of the glass, add a crack of black pepper and give the surface of the cocktail a couple of aromatic sprays of Italicus from an atomiser or spray bottle.