Yorkshire Sweetart is part drink, part dessert made using Sloemotion Sloe Vodka, made in North Yorks.
Put a scoop of lemon sorbet in a cocktail glass, a double shot of Sloemotion Sloe Vodka and top up with champagne or prosecco.
Up in Hexham Luxe columnist Karen Phillips creates country growing splendour at Widehaugh House. She does marvellous things with freshly plucked ingredients. This is her refreshing version of a Hugo, a Tyrolean cocktail for lazy summer evenings.
‘Muddle’ a large handful of mint leaves in a large wine glass. Add lots of ice and 5 blueberries. Pour in 20ml elderflower cordial/elderflower liqueur. Add 150ml prosecco and top up with soda water
Try a Yorkshire Rhubarb Martini created by hip young cooks Terry & George in their Feeding Friends cookbook. A bit of patience and prep required but it makes a pink and very perky little cocktail.
Makes 1.3 ltr
600g Yorkshire rhubarb, washed and cut into 2cm pieces
200g caster sugar
Half an egg white
Place all the ingredients in a large, airtight 2-ltr container and leave to infuse for at least four days. Give a good shake every day. After four days, strain the liquid through a sieve or fine cloth. Decant into a glass bottle and store in the fridge until needed. Shale 100ml of the flavoured vodka with half an egg white (per person) over ice and pour into martini glasses.