Herefordshire cassis, GB vermouth, hibiscus Scotch

Serves 5

For the hibiscus tea

— 3 heaped tsp dried hibiscus — 100g honey (the fancier/more

sustainable the better) To assemble

— 175ml Bruichladdich The

Organic Scotch

— 75ml Cocchi Americano — 50ml Fortnum & Mason

cassis

— 5ml good-quality absinthe

To serve

— big chunks of ice — slices of blood orange

Pour 500ml boiling water into a jug with the dried hibiscus. Leave to brew until cold.

Strain the hibiscus tea through a tea strainer then stir in the honey to dissolve. It’s now ready to serve (anything leftover from the cocktail is delicious to drink on its own).

Combine 300ml of the sweetened hibiscus tea with the rest of the ingredients in a clean bottle. Store in the fridge to chill (this is good for about a week in the fridge).

Before serving, give the bottle a turn over. Serve over a big chunk of ice in a rocks glass, and garnish with a slice of blood orange.

Rare tea, tea stems, Angel Face plum

Serves 10

For the Angel Face plums — 50ml gin

— 100ml apricot brandy — 50ml Somerset Cider

Brandy

— 5ml good-quality absinthe — 2 purple plums

For the tea

— 1 tsp Rare Tea Co Malawi

Antlers tea

— 1 tsp Rare Tea Co White

Peony tea

— 50g caster sugar

— 10ml lemon juice

Prepare the plums first. Combine the alcohols in a jug with 50ml water. Cut the plums into 5mm-thick half-moon slices. Add these to the jug and leave for an hour (or as long as you want; they’re ready after an hour). Store in the fridge if not using immediately.

For the tea, add 100ml cold water to 300ml boiling water then pour this over the tea leaves, sugar and lemon juice in a jug. Give the mixture a quick stir to dissolve the sugar then leave to steep for three minutes.

Strain through a tea strainer into another jug and keep hold of the tea leaves.

Add the leaves back to original jug and boil another 300ml water. Add 50ml cold water to it, then pour over the leaves and leave for another three minutes.

Strain into the jug that contains the already strained tea. Add the leaves back once more to the original jug. Pour in just 300ml boiling water this time and leave for four minutes.

Strain into the other jug and place the jug in the fridge to cool. Once at fridge temperature, the tea is ready to serve.

Pour 100ml tea into a small wine glass. Garnish with a slice of plum on a skewer.

For the recipe for the cocktail pictured on p45 – golden apple, nettle, natural fizz – visit telegraph.co.uk/ foodanddrink