A rival to the classic toddy: the cloves and lemon bring spice and aroma, the seaweed adds salt. Raise a glass to apple growers. Serves one.
50ml water
2 cloves
1 strip lemon peel
1 thumb-sized piece dried kombu (or 1 pinch dried sea spaghetti seaweed)
2 tsp honey
60ml cider brandy (I use Three-Year Old Somerset Cider Brandy)
2 tsp lemon juice
Gently heat water, cloves, peel and seaweed; before it simmers, take off heat and stir in honey. Put brandy in a warmed glass, top with strained infused water and add lemon juice.
• Jack Adair Bevan is a drinks writer, co-founder of the Ethicurean in Bristol and co-creator of the Collector vermouth.
