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The Gorse and Cherry Blossom Gimlet听听

50ml Gorse rum

15ml Cherry Blossom syrup

15ml lime juice

Add ingredients to a cocktail shaker (or jar with lid), fill three quarters with ice. Cover, shake and听then strain into a small cocktail glass.

For a Cherry Blossom, Honey and Lime Foam (optional):

1 and a half leaves gelatin (Platinum grade)

60ml runny honey

60ml cherry blossom syrup

60ml lime juice

180ml hot water

120ml egg whites

Place the gelatin leaves in a bowl of iced water to "bloom" for 10 minutes.

Meanwhile combine the honey, cherry blossom syrup, lemon juice and hot water in a small saucepan over a low heat until the honey is dissolved. Strain using a fine mesh sieve into a clean saucepan.

Squeeze the excess water from the听 softened gelatin sheets and add to the juice. Heat to allow the gelatin to dissolve, stirring constantly and without letting the mixture boil. Turn off the heat as soon as the gelatin dissolves. Let it reduce to room temperature (about 15 mins).

Place the egg whites in a bowl and lightly whisk with a fork until slightly frothy and add to the mix. Funnel this mix into a professional cream whipper and charge it with two nitrogen oxide cartridges following the manufacturer's instructions.听Shake well for at least a minute and refrigerate. Let the foam stabilise for at least 2 hours, preferably overnight, before using.

Shake the whipper well before dispensing.听Tip upside down and gently squeeze the foam onto the top of the cocktail. Garnish with a candied cherry blossom.

Candied Cherry Blossom Garnish

Whisk an egg white and using a fine paintbrush or pastry brush, delicately coat the back and front of the petals. Sprinkle with caster sugar and allow to dry (at least 24 hours).听 seal in an airtight box and keep out of direct sunlight.

听

The Bloody Rosemary (Non-Alcoholic)

20ml oleo saccharum (blood orange, rosemary and grapefruit with rosemary and scented geranium)

50ml freshly squeezed blood orange juice

50ml fresh squeezed rhubarb and ginger juice

Top with a splash of soda.

Add the oleo saccharum, blood orange juice and rhubarb and ginger juice to a cocktail shaker. Add ice, cover, shake and strain into an ice filled rocks glass or wine glass.

Top with a splash of soda. Garnish with a blood orange wheel and a sprig of rosemary.

Oleo Saccharum

4 blood oranges

2 grapefruits

2 lemons

200g sugar

5 sprigs of rosemary

8 scented geranium leaves

Peel the zest of blood oranges (keep the juice for the cocktail), grapefruit and lemons.听 Add to bowl or ziplock bag. Cover with the sugar. Add the rosemary and scented geranium leaves (or other aromatic leaves). Massage the sugar into the zest. Leave at room temperature for at least 12 hours, massaging occasionally.

Strain the oily sugar into a sterilised sealable container and use immediately.