Cocktail of the Week: Sassy Umbrella Cosmo – Recipe | Cocktails

TIt’s a down-home experience in one of the mainstays of our drinks menu. At the bar, we make it together Savoia Orancioa fruity and spicy Italian aperitif that’s not easy to find, but rose vermouth does the job almost as well.

Cosmo is rude

serves 1

For a drink
70 ml of lingonberry juiceOr cranberry juice
70 grams of fine sugar
1 small handful Lemon verbena leaves– Or finely grated peel of half a lemon

To drink
– 40 ml of good quality white tequila – We use shepherd
20 ml of rose yeast – Lustau Vermut RoséIdeally
20 ml lemon verbena syrup (See above and method)
20 ml of fresh lemon juice
1 strip orange zestFlamed to release the oils and caramelize them

First, prepare the syrup. Place the cranberry juice, sugar and lemon in a small saucepan, heat gently to 70°C, then leave it to cook at this temperature for 10 minutes, until all the sugar has dissolved. Remove from heat, leave to cool and steep, then strain into a clean bottle or jar, close and store in the refrigerator; It will keep you happy for two to three weeks (mixed with cold soda water, it also makes a great non-alcoholic beverage).

To prepare the drink, measure all liquids into a shaker, add an appropriate handful of ice and shake vigorously. Strain the mixture twice into a chilled Nic & Nora glass, garnish with flamed orange peel and serve.

• Andy Kerr, co-owner,umbrellaLondon N16