Like many of our cocktails, this is inspired by our neighbours, Hauser & Wirth art gallery. Serves one.
50ml gin (we use Tanqueray)
25ml creme de cassis/blackcurrant liqueur (we use one made locally by the Somerset Cider Brandy Company)
1 dash apple juice
1 squeeze lemon juice
2 sugar cubes dissolved in a tiny amount of hot water
1 sprig fresh rosemary
Put the gin, liqueur, apple and lemon juice, and sugar in a shaker. Rub the rosemary between your hands, to release the essential oils, add to the shaker with a handful of ice and shake hard. Strain over crushed ice into a highball glass and serve.
• Paul McCarthy, Roth Bar & Grill at Hauser & Wirth, Bruton, Somerset.
