Six enterprising aperitifs are presented as essential autumn cocktails, ranging from a millionaire's martini to a booze-free blackberry fizz. The recipes include a bramble and ginger shrub, a Mexican fizz, an Aperol garibaldi, a Campari shakerato, and a mulled apple juice garnished with a s'more.
Bramble and ginger shrub
For the shrub, combine 200g blackberries and 200g golden caster sugar in a sterilised jar, mashing them together. Add a grating each of nutmeg and black pepper, and ½ tsp ground cinnamon, then refrigerate for 24-48 hours. Strain the mixture, reserving the syrup and setting aside the solids for baking or porridge. Stir in 100g vinegar (raw apple cider is suggested) and return to the fridge.
To serve, add ice and two tablespoons of the syrup to a tumbler, top with ginger beer, and garnish with a sprig of rosemary.
Millionaire's vodkatini and Mexican fizz
The millionaire's vodkatini combines 130ml vodka from the freezer, 15ml dry vermouth or aromatised wine like Cocchi Americano, and 3 drops of Angostura bitters. Stir gently with ice for 20 seconds, strain into a chilled martini glass, top with sparkling wine, and finish with a lemon twist.
For the Mexican fizz, shake 160ml tequila blanco, the juice of ½ lime, a tiny pinch of salt, and ½ tsp maple syrup (optional) with ice. Strain into a highball glass over ice, top with Mexican lime soda or sparkling water, and garnish with a lime slice.
Aperol garibaldi and Campari shakerato
The Aperol garibaldi is a bittersweet drink made by blending the juice of two large oranges for one minute until frothy. Add ice and 45ml Aperol to a glass, pour the blended juice over, and garnish with a half-moon orange slice.
The Campari shakerato is a single-ingredient drink: shake 60ml of Campari with ice vigorously for about 30 seconds, then strain into a freezer-chilled glass.
Mulled AJ with a s'more
For a warm option, heat 250ml cloudy apple juice with a strip of orange peel, the juice of ½ lemon, a cinnamon stick, 3 cloves, and 1 tsp soft dark brown sugar (optional) over the lowest heat for 10-15 minutes, without boiling. Toast a marshmallow over an open flame, sandwich it between two chocolate Leibnitz biscuits, and serve alongside the mulled juice.
