Okay, it’s a ridiculous name, but bear with me, because this has got to be one of my favourite cocktails of the year. Everything about this drink is redolent of those burnished days of early Autumn, when morning mists give way to crisp afternoons, and the hedgerows gleam with sloes and rose-hips; when golden leaves sigh underfoot and the smell of woodsmoke lingers in the air.
It’s only been in the last few weeks that we’ve been able to take our new puppy out on walks, and so we’ve been enjoying the landscape with renewed vigour. The woods are so beautiful at this time of year that it’s tempting to spend whole days walking beneath the ever-changing canopy, picking seasonal berries and foraging for mushrooms.
But for me, the joy of the season isn’t limited to the great outdoors. In the summertime internal spaces become redundant, almost transitory, but as the temperature begins to fall, we return to nest, and the home comes into its own. Extra bedding is pulled out of blanket boxes, muddy wellies flop by the back door, soups and stews simmer on the stove and fires are lit.
And somehow this cocktail is that wrapped-up feeling in a glass – something for those cosy moments when only something truly Autumnal will do. The warmth from the bourbon and smokiness from the Lapsang Souchong syrup will warm you to your toes, while the plum shrub perfectly celebrates the ‘mellow fruitfulness’ of the season.
Ingredients
50ml Bulleit Bourbon
20ml Plum Shrub (see recipe here)
10ml Lapsang Souchong Syrup (see recipe here)
Good Dash of Orange Bitters
A couple of sprigs of Rosemary
Method
- Add the bourbon and one sprig of rosemary to the shaker. Use a muddler (or the end of a rolling pin) to really bruise the rosemary. If you have time, leave this to infuse for a few minutes. (If you’re very patient, and want a really herbal flavour, you can carry out this step and let the mixture infuse for a day or two – or you might just be thirsty now.)
- Add the rest of the liquid ingredients to the shaker and quickly shake over ice.
- Serve on the rocks with a sprig of rosemary, and enjoy (preferably whilst reading Keats).
