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

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Sunday Brunch No10

April 26, 2020

Central heating, aqueducts, straight roads.

The list of incredible things the Romans brought to the British Isles is a long one. But rarely does anyone thank Julius Caesar for introducing our ancestors to topiary and box hedges. It’s true that the first English gardens were built by the Romans in the first century AD.

Consisting of carefully landscaped, finely trimmed low hedges - usually dotted with statues and sculptures - they bore a fair resemblance to the neo-classical ‘English country gardens’ made popular by the Georgians 1700 years later.

And it is the quintessential English garden - and our nation’s passion for spending time lingering in them - which inspired this weekend’s Sunday Brunch cocktail. ⁣

⁣⁣‘In The Bloody Garden’ has been created by @crisfrith at @thewhitehorsechilgrove West Sussex. This country pub and hotel is adjacent to the Goodwood Estate and specialises in shooting parties, race days and locally sourced fare.

It’s also only a brisk stroll from Fishbourne Roman Palace, England’s best example of an early Roman garden.

Cris was a finalist at the Bloody Mary Challenge 2020 - which Broken Clock sponsored - and this recipe was a hit with the judges.

An infusion of our vodka with locally grown cucumbers and bell peppers for five days adds complex greenhouse flavours and a splash of traditional scrumpy cider pairs delightfully with our Broken Clock’s slow ripened, windfall apple notes.

The cocktail is topped off with a flamed sprig of rosemary found in The White Horse’s own landscaped grounds.

The perfect English country garden in a glass... and the ideal tipple to enjoy amongst the flowerbeds.

INGREDIENTS:

50 ml Broken Clock Vodka infused with Cucumber and Bell Pepper
50 ml Tomato Juice
50 ml Old Rosie Scrumpy Cider
3 Dashes of Tabasco

Garnish:
Dehydrated apple slice
Rosemary spring

METHOD:

Combine all the ingredients to a rocks glass, add ice and stir well. Add the garnish and char the rosemary with a blow torch.