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Hedgerow cocktails
Late summer to late autumn is hedgerow berry season, including blackberries, elderberries, rosehips and sloes. They’re fab for making homemade liqueurs and cocktails, and they’re also great for cocktails (and if you freeze after picking you can enjoy all year round).
Try muddling with mint leaves, sugar syrup and bourbon for an autumnal julep.need to be cooked first to be eaten safely – they make a lovely, vitamin-packed cordial that goes well in a fruity gin fizz along with gin, lemon juice and soda water.has a zesty, almost tropical flavour. It’s delicious in cocktails that use lime, such as a gimlet or daiquiri. When making the syrup, make sure you filter out the hairy seeds as they can be a digestive irritant. Finally, are far too tart to eat raw but once made into a syrup or a liqueur such as sloe gin they’re fantastic in G&Ts, lemonade and sparkling wine.
