Summer is dancing provocatively too close to autumn lately and we are all noticing the end of the season.  I like autumn but only when it’s the end of September; I’m not too friendly with it in August when I can smell it fast approaching.  This cocktail is a salute to all things late summer, which embraces the blackberry staining of your fingers as you muddle them together, the smell of the rose petals as they hang heavy in the evening light and the spicy aromas of colder weather to come from the cardamom.

I know summer’s not over yet but if I had to vote on best season/year so far then summer 2016 has been a joy for Beach Hut Cook and an awakening to possibilities and new beginnings.

Autumn 2016 – you have a lot to live up to.

I made my own Wild Rose Vodka but you can easily cheat by adding a few drops of rosewater.  Go easy as it can overpower the finished cocktail.

Wild Rose, Apple & Blackberry Cocktail

(serves 2)

Handful of fresh ripe blackberries

5 cardamom seeds

Petals from the head of one large dark coloured rose (pinch off bitter bottom parts)

handful of ice cubes

100ml cloudy apple juice

100ml Wild Rose Vodka (step dog rose petals in vodka for 3-4 days, strain)

Blackberries and rose petals to decorate

Place the blackberries, cardamom seeds and rose petals in the bottom of a cocktail shaker and really muddle them hard so the cardamom pods split and seeds crushed.

Add ice, apple juice, wild rose vodka and shake vigorously to blend thoroughly and release the berry and rose colour throughout.

Strain and pour into glasses.  Decorate with a fresh blackberry and rose petal.

Place the blackberries, cardamom seeds and rose petals in the bottom of a cocktail shaker and really muddle them hard so the cardamom pods split and seeds crushed.  Add ice, apple juice, wild rose vodka and shake vigorously to blend thoroughly and release the berry and rose colour throughout.  Strain and pour into glasses.  Decorate with a fresh blackberry and rose petal.