Cocktail of the week: Three Sheets’ blackcurrant americano – recipe

This is one to make in advance and store in the fridge, where it will keep happily for at least two months. If you like, replace the vermouth and Campari with 300ml Vergano Americano.

Blackcurrant americano
Makes 10 servings

For the vodka infusion
100ml vodka
3g loose-leaf earl grey tea

For the drink
100ml earl grey-infused vodka (see above and method)
150ml sweet vermouth
150ml Campari
100ml blackcurrant cordial – we make our own, but a good one such as Belvoir will work well, too
5 drops rosewater
Soda water, to top
1 slice orange (or 1 orange leaf), to garnish

Put the vodka in a jug or jar, add the tea and leave to steep for 10 minutes. Strain into a clean jug and add the vermouth, Campari, blackcurrant cordial and rosewater, and stir to combine. Transfer to a sterilised bottle, seal and keep in the fridge.

For each serving, pour 50ml of the americano mix into a highball glass filled to the brim with ice, top with soda water and stir gently. Garnish with an orange slice and serve.