60 ml (1⁄4 cup) fresh-
pressed apple juice
20 ml aquavit
5 ml sugar syrup (see note)
3 fennel fronds
30 ml soda water
Ice cubes, to serve
AROMATISED GRAPE JUICE
2 kg grapes of your choice
5 gm tartaric acid
100 ml gin
10 gm fresh wormwood
leaves (see note)
1 For aromatised grape juice,
press grapes with a juicer
(reserving skins and pulp)
or in a jug using the end of
a rolling pin. Add remaining
ingredients and stir to dissolve
acid. If you used a juicer, add
grape skins and pulp back in,
then leave to rest for 2 days.
Strain liquid through a fine-mesh
sieve and pour juice into a
sterilised glass bottle, seal and
refrigerate. Aromatised grape
juice will keep refrigerated for
up to 2 weeks. Makes 1 litre.
2 For 1 serve, combine apple
juice, aquavit, sugar syrup,
2 fennel fronds and 60ml
aromatised grape juice in a
cocktail shaker and shake
briefly. Strain into a highball
glass, top with soda water and
fill with ice. Drape final fennel
frond over glass to garnish
and serve.
Note To make sugar syrup,
dissolve two-parts caster
sugar in one-part water in
a small saucepan over low
heat. Fresh wormwood leaves
are available from select
nurseries. If unavailable,
substitute 5gm dried
wormwood leaves.
Fronds
“Aquavit has notes of dill
and caraway, which are both
acquired tastes,” says Tesar.
“It’s something that confused
me greatly until someone
broke it down nice and simple:
it’s essentially a juniperless
gin with a different spice.
Funnily enough, this is all it
took to convince me to use
it.” Start this recipe two
days ahead if pressing the
grapes with a juicer.
“Buying sustainable produce goes far beyond
just fruit,” says Byrne. “What about liquor?
Sure, you can buy gin made in London, but
you can also buy local spirits that are just
as good as the big-name brands.”