Humans have brewed and fermented drinks, for recreation, illumination and escape, for millennia. From honey, wild yeasts and ancient Mesopotamian beer, to the medicinal tinctures of monks and alchemists, to the London Gin craze of the 18th century, extraordinary wines and the creative mixology of the 20th and 21st century, I have a particular interest in the history of imbibing, abstinence and indulgence, curious ingredients and cocktails with a sense of time, place and season.
Imagine a perfumed lavender Martini, a smoky Lapsang Souchong Old Fashioned, a bracing coffee-infused Negroni, a bitter, herbal Suze and rhubarb spritz. And for days (or those) without alcohol, turn your mind to lovage and honey cordial, Cantal limeflower tisane, Sudanese hibiscus flower Kerkede, Kashmiri saffron chai, elderberry shrub.
Enquire for: Written cocktail content, promotional recipes for your brand.
Seasonal botanical cordials, shrubs and tisanes, bespoke cocktail design for events
Recipe: Marmalade Martini
This kind of drink falls into the category of ‘antifogmatics’ – meaning a drink of liquor taken to counteract the effect of fog or dampness – to brace oneself before going out into bad weather. The term was coined by John Lambert in the early 1800’s “a cocktail taken to ostensibly prepare the gentleman against damp and coldness, and to be taken immediately on rising out of bed” . It is bright golden sunshine in a glass, sharp, sweet, fragrant, bitter and potent all at once.
Makes 1
You will need: Ice cubes. Cocktail shaker. Martini glass.
50ml Gin
15ml Cointreau
15ml Fresh Lemon Juice
15ml of Seville Orange Marmalade
Chill the martini glass in the freezer for at least 20 minutes before beginning.
Pour all the ingredients into a shaker and stir briefly to dissolve the marmalade. Add ice cubes, shake vigorously, and strain into the chilled martini glass. Drink immediately.
