Make this cocktail: the Yarrow
This recipe comes from Wild Cocktails by Lottie Muir (CICO Books, £16.99)
The bittersweet taste of the tequila has been balanced by adjusting the ratios of ingredients in a classic sour to two parts strong, one part sour, and half part sweet, and adding three dashes of bitters. It makes for a very refreshing cocktail on the dry side.
60ml Reposado tequila
15ml yarrow syrup (see below)
30ml freshly squeezed lemon juice
3 dashes of wild cherry bitters
Tools: Cocktail shaker with strainer
Garnish: Wild yarrow (Achillea millefolium) flower
Chill the glass thoroughly in the freezer or refrigerator for 2 or 4 hours respectively. Alternatively, fill the glass with ice.
Add all the ingredients to the cocktail shaker. Fill it two-thirds of the way up with ice. Cover and shake hard for 10 seconds. If you used ice to chill your glass, empty it out. Strain the cocktail into the chilled glass, and garnish with a wild yarrow flower.
2 tbsp yarrow flowers
500ml boiling water
425g agave nectar (or honey)
Sealable presentation bottle, sterilized
Makes approximately 375ml
Remove any unwanted wildlife and stalks from the flower heads and place in a nonreactive pan. Pour the boiling water over the flowers and steep for 15 minutes. Strain the liquid into a wide-mouthed pitcher. Return this “tea” to the cleaned pan and add the agave nectar (or honey) and 355ml water. Bring to a boil and let simmer for a couple of minutes. Remove from the heat for 15 minutes before funnelling into the sterilised presentation bottle. Store in the refrigerator and consume within a couple of months.
If you don’t have agave nectar or honey, use 400g superfine (caster) sugar and 500ml water instead.