The Montgomery

Summer

Elder trees ring The Summerhouse. If I stand in the garden on a still, warm evening in June and breathe in, all I can smell are the flowers. The air is silenced with their scent. This refreshing drink is made with elderflower cordial, which you can make or buy, and homemade rhubarb bitters, but you could use Campari, if you like. It’s a beautifully clean, light, floral cocktail and just what the doctor ordered after a busy day.

Serves 1

Ingredients

50ml (1¾fl oz) your favourite vodka, chilled
50ml (1¾fl oz) elderflower cordial
plenty of ice
about 100ml (3½fl oz) fizzy water
1 lemon, halved
elderflower sprigs (if available), to garnish

For the rhubarb bitters (makes enough for 6–8 servings)

4 nice pink rhubarb sticks, sliced into 1cm (½in) pieces
3–4 juniper berries, bashed
2 cloves, bashed
finely grated zest and juice of 1 lemon

Method

Start by making the rhubarb bitters. Place the rhubarb pieces in a pan with 350ml (12fl oz) of water and the remaining bitter ingredients. Bring the liquid up to a gentle simmer and cook for 6–8 minutes, or until the rhubarb is soft and pulpy. Allow the rhubarb to cool in the pan – it’ll give the flavours a chance to develop.

Pour the contents of the pan into a fine-meshed sieve (strainer) set over a bowl, to catch all the juice. You can encourage the last few drops through with the back of a spoon. Pour the juice into a small jug or jar and refrigerate until needed.

To make the Montgomery, pour the vodka, elderflower cordial and 50ml (1¾fl oz) of rhubarb bitters over plenty of ice. (Keep the remaining bitters to make more!) Give the ingredients a stir so they’re nice and cold. Top up with the fizzy water, to taste. Add a good squeeze of lemon juice from one of the lemon halves and add some thin lemon slices from the other half. Serve with a spray or two of fresh elderflowers, if you have any to hand.

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