During Urban Food Fortnight, our donkeys Dunstan and George went around the neighbourhood delivering herbs from the Farm and recipes for two cocktails. If you missed them, then here’s the recipes. Try them and tell us what you think.
50ml stock syrup (see recipe below)
225g punnet raspberries
Leaves from 2 sprigs rosemary, woody stalk discarded
Leaves from 2 sprigs garden mint, stalk discarded
1 x 275ml bottle chilled Dalston Cola Real Lemonade
Place the stock syrup and raspberries in a blender with the herbs and blitz to make a purée. Divide between two glasses and top up with the lemonade. Stir and serve.
A handful of blackberries
1 tsp fennel seeds (fresh from a fennel plant, if you have one)
Leaves from 1 sprig lemon or silver thyme
35ml City of London Dry Gin
10ml lime juice
10ml stock syrup (see recipe below)
3 dashes Angostura Bitters
Soda water, to top up
Place the blackberries, fennel seeds and thyme in a cocktail shaker and lightly crush with a pestle or the end of a rolling pin.
Add the City of London Dry Gin, Cointreau, lime juice, stock syrup, Angostura Bitters and a handful of ice. Shake the cocktail ingredients together well. Strain into a tall glass filled with crushed ice and top up with soda water to serve.
50g granulated sugar
Place the sugar and water in a small pan and gently heat until the sugar has dissolved. Bring to the boil and boil for 2 minutes. Remove from the heat and cool. The syrup will keep for months in the fridge in a sealed container.