THE MONTGOMERY

If I stand in the garden on a still, warm summer evening and breathe in, all I can smell are the flowers. The air is silenced with their scent. This refreshing drink is made with elderflower cordial, which you can make or buy, and homemade rhubarb bitters, but you could use Campari if you like. It’s a beautifully clean, light, floral cocktail and just what the doctor ordered after a busy day.

Preparation 15 minutes Cooking 10 minutes Serves 1

50ML YOUR FAVOURITE VODKA, CHILLED

50ML ELDERFLOWER CORDIAL

PLENTY OF ICE

ABOUT 100ML FIZZY WATER

1 LEMON, HALVED

ELDERFLOWER SPRIGS (IF AVAILABLE), TO GARNISH FOR THE RHUBARB BITTERS (MAKES ENOUGH FOR 6-8 SERVINGS)

4 NICE PINK RHUBARB STICKS, SLICED INTO

1CM PIECES 3-4 JUNIPER BERRIES, BASHED

2 CLOVES, BASHED

FINELY GRATED ZEST AND JUICE OF 1 LEMON

1 Start by making the rhubarb bitters. Place the rhubarb in a pan with 350ml water and the remaining bitters ingredients. Bring up to a gentle simmer and cook for 6-8 minutes, or until the rhubarb is soft and pulpy. Allow to cool in the pan – it’ll give the flavours a chance to develop.

2 Pour the contents of the pan into a fine-meshed sieve over a bowl to catch all the juice. Encourage the last few drops through with the back of a spoon. Pour the juice into a small jug or jar and refrigerate until needed.

3 To make the Montgomery, pour the vodka, elderflower cordial and 50ml of rhubarb bitters over plenty of ice. (Keep the remaining bitters to make more!) Give it a stir so it’s nice and cold. Top up with fizzy water to taste. Add a good squeeze of juice from one of the lemon halves and add some thin lemon slices from the other. Serve with a spray or two of fresh elderflower if you have any to hand.