This week we pocketed a few handfuls of ripe Myrtle berries whilst out taking the air – and cunningly infused them with a few slugs of our awfully English vodka.

The result is a piquant and peppery tincture which makes for a Bloody Mary bursting from the glass with evergreen flavours of rosemary, fresh cut grass and garden herbs.

Should the need arise, it’ll clear out the cobwebs and straighten your head faster than a brisk walk in a prevailing Northerly wind.

INGREDIENTS:

60 ml Broken Clock and Myrtle Berry Infusion
80 ml Pressed Tomato Juice
10 ml Lemon Juice
1 drop Lavender Bitters
1 pinch of Sea Salt
1 pinch of Sugar
4-5 cracks of Black Pepper

Garnish:
A Sprig of Myrtle

METHOD:

See yesterday’s post for the method for the infusion – it’s so easy you can make it standing on your head.

Now, combine all the ingredients in a mixing jar or Boston Tin, throw in a handful of ice cubes and stir with a bar spoon until chilled.

Take a Hawthrone Strainer and pour the cocktail mix into a tumbler and add a couple of sizeable ice cubes. Pop the garnish on and get stuck in.