A masterclass in digression, procrastination and innuendo, this classic literary work is a veritable cock and bull story.

Laurence Sterne’s famous metafictional novel, Tristram Shandy, is a book where little actually happens and it certainly raised a few eyebrows back in Georgian England. And this week we’ve been raising a few glasses of Broken Clock in the author’s honour, on the 307th anniversary of his birth.
It is Sterne’s writing and the idyllic garden at Shandy Hall – his 18th century home in North Yorkshire – from which the Broken Clock legend and recipe derive and they’ve also lent some inspiration to today’s Sunday Brunch serve, a curious twist on the bracing Bull Shot.

Broken Clock Vodka’s garden essences are combined with umami mushroom stock and seasoning from a true Yorkshire staple – Henderson’s Relish – which together makes this a flavoursome but deceivingly vegetarian-friendly ‘Cock and Bull Shot’.

INGREDIENTS:

50 ml Broken Clock Vodka
90 ml Mushroom Stock
15 ml Lemon Juice
3 dashes Henderson’s Relish
3 dashes Tabasco
Pinch Black Pepper
Pinch Sugar

Garnish:
Red Wine and Sea Salt Rim

METHOD:

Make the mushroom stock and allow it to cool, then refrigerate. Now rim the glass with the red wine and dip into the sea salt.

Combine the cocktail ingredients in a Boston Tin, add plenty of ice and shake until very cold. Add ice to the glass, strain in the cocktail and serve.