Rosehip Fizz

This cocktail was created by John Wright, River Cottage forager.

John, says: "In the late 1960s I worked at the Royal Aircraft Establishment in Farnborough as a junior scientific officer. To alleviate the tedium of this bachelor existence, I would slip across the road to the pub with my drinking companions, including one by the name of Armando Cuthbert Darlington. Wearing his name with pride and a dash of fortitude, he would sit on a bar stool all evening smoking Black Russian cigarettes and drinking a potent compound called Parfait Amour. He offered me some once – it tasted like the perfume counter at Boots. This recipe is a homage to Armando."

For the rosehip syrup (makes about 750ml):
500g rosehips
250g sugar

Put the intact rosehips into a pan and pour on enough water to cover them (about 750ml). Bring to a simmer and cook until they are soft, but for at least 20 minutes. Mash the rosehips with a potato masher and squeeze the juice through a double layer of muslin. Clean the cloth and squeeze the juice through again to ensure the hairs on the seeds are removed, as they are an irritant. Return the strained juice to the cleaned pan, bring to a gentle boil and add the sugar. Stir until it is dissolved. Pour the rosehip syrup into warm, sterilised bottles (it keeps well in the fridge for at least a month).

For the cocktail:
150g raspberries
50ml Black Cow Vodka
50ml rosehip syrup
Good, fizzy lemonade/soda water to taste.

Squeeze the raspberries through a fine sieve and put them into a cocktail shaker. Add the vodka, rosehip syrup and ice, shake and pour into a tall glass. Pour over some chilled lemonade.

Jemma Moran