This is an at-home take on one of the mainstays of our drinks list. At the bar, we make it with Savoia Orancio, a fruity, spiced Italian aperitivo that’s not all that easy to find, but rosé vermouth does the job almost as well.
Rude cosmo
Serves 1
For the syrup
70ml lingonberry juice, or cranberry juice
70g caster sugar
1 small handful lemon verbena leaves, or the finely grated zest of ¼ lemon
For the drink
40ml good-quality blanco tequila – we use Patrón
20ml rosé vermouth – Lustau Vermut Rosé, ideally
20ml lingonberry and lemon verbena syrup (see above and method)
20ml fresh lime juice
1 strip orange zest, flamed to release and caramelise the oils
First make the syrup. Put the lingonberry juice, sugar and lemon verbena in a small saucepan, heat gently to 70C, then leave to cook at that temperature for 10 minutes, until all the sugar dissolves. Take off the heat, leave to cool and infuse, then strain into a clean bottle or jar, seal and store in the fridge; it will keep happily for a good two to three weeks (mixed with cold soda water, it also makes a great non-alcoholic spritz).
To build the drink, measure all the liquids into a shaker, add a decent handful of ice and shake hard. Double strain into a chilled nick & nora glass, garnish with the flamed orange zest and serve.
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Andy Kerr, co-owner,Parasol, London N16
