Limoncello and pineappleweed spritz
Serves 2
1 small handful pineappleweed flower heads (or 1-2 thyme sprigs), washed
90ml limoncello
Prosecco, to top
In a botanical calamity, Matricaria discoidea, commonly known as pineappleweed or wild chamomile, escaped from Kew Gardens in 1871. Now, 147 years later, it has found its way into a glass with limoncello and prosecco. You will find this little plant almost everywhere, but do consult a good foraging guide (you could do a lot worse than Richard Mabey’s classic Food for Free). The flower heads have a glorious pineapple and herbal aroma that adds a tropical note to the bitter-sweet lemons and fizz. Alternatively, use a couple of thyme sprigs.
Put the pineappleweed flower heads in the limoncello and leave to steep for a few hours. Strain, divide the limoncello between two flutes and top with prosecco.
• Jack Bevan is a drinks writer and co-founder of the Ethicurean in Bristol
