MENU dorset issue 22 MENU22..dorset pdf issue 22. | Page 29

The
Cocktail
Menu
Sangrrrrria
By Lloyd Brown
In a large wine glass
combine all the ingredients
and allow to infuse for
an hour in the fridge. To
make a jug, multiply the
quantities by five.
29
Ingredients
200ml Tyrannosaurus
Red wine 35ml Somerset
Cider Brandy
2 large orange slices,
squeezed and dropped in.
3 strawberries chopped
and hulled.
2 morello cherries
Grind of black pepper
Apple and Beetroot reverse Vesper
By Lloyd Brown
This drink puts a modern and local spin on that James Bond classic, the Vesper. Porter's Perfection is a
new Dorset vodka made by the folks at Liberty Fields. The vodka has a classic wheat base to which they
add a host of botanicals as you would to an artisanal gin and then, in the final process, while adding the
local spring water, they add the Porter's Perfection apples which give the vodka bite and depth. Rupert has
been making Conker gin for a couple of years now, and it works amazingly by itself due to its strong and
very Dorset botanicals (gorse, samphire and elderberries) as well as the classic London Dry botanicals.
25ml beetroot infused Conker gin (make by adding one whole peeled and chopped beetroot to a bottle
of Conker gin, remove after 24 hours and keep in the fridge, will last for up to a month.
50ml Porter's Perfection Vodka, 15ml dry vermouth
Stir in a glass filled with ice before straining into a chilled martini glass.
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