Earl Grey martini, created by the chef, and founder of Polpo, Russell Norman
For one cocktail:
50ml Earl Grey gin
3 dashes of orange bitters
12.5ml sugar syrup
Ice and an orange twist
There is something distinctly English about both Earl Grey tea and gin. Simply empty a bottle of gin into a glass jug. Place six Earl Grey teabags into it, stir, and leave covered for two hours.
Remove the teabags and pour the gin back into the bottle, having labelled it first. If necessary, use a funnel and a clean muslin to strain any floating tea particles. (Be careful not to over-steep or it will taste bitter.)
Fill a glass with ice. Stir in the bitters so it coats the ice and strain away the excess. Add the gin and sugar, stir again for 15 seconds. Strain into a chilled stemmed glass – or an enamel mug! – and garnish with an orange twist.
Russell's elderflower, ginger and mint lemonade
For one cocktail:
25ml lemon juice
15ml elderflower cordial
Ginger beer to top up
Ice and a slice of lemon
Sprig of mint, washed
A few elderflowers, picked and washed thoroughly.
Light, floral and non-alcoholic, this is one of my most popular summer drinks. It's what I offer to children (and adults who aren't drinking).
To start, send out a search party for mint, not a challenge in the English countryside.
Put a large handful of ice into a cocktail shaker and add the lemon juice and the elderflower cordial. Shake vigorously for 10 seconds and then pour the entire contents, ice too, into a glass. The mixture will have become very frothy. Top up with ginger beer and a lemon slice, mint and a straw. Decorate by scattering a few of the tiny elderflowers on the surface.
Russell Norman is the author of Polpo, published by Bloomsbury at £25. To order a copy for £18.99, visit theguardian.com/bookshop or call 0330 333 6846
Thyme wine, created by the wild drink consultant Andy Hamilton
White wine
Few sprigs of rosemary, thyme or mint
Lemon zest
I hate seeing bottles of wine go to waste. But on the rare occasion there is a wine you simply find hard to finish, reach for some herbs to transform it into something delicious. Although most herbs can be infused in wine, my favourites include rosemary, thyme and mint – all of which are widely found in the wild.
Poke all the ingredients into the bottle and leave somewhere cool overnight. Strain and serve.
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Andy Hamilton is the author of Booze for Free, published by Eden Project Books at £9.99. To order a copy for £7.89, visit theguardian.com/bookshop or call 0330 333 6846
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