Cocktail of the week: Sopwell House’s primavera

An appletini with the ingenious addition of a homemade celery syrup

This is a revitalising cocktail with a (slightly) healthy twist, making it ideal for those with a mindful palate as we finally enter spring.PrimaveraServes 1For the celery syrup (makes enough for 5 servings)3 celery stalks, chopped60g sugarFor the drink50ml vodka – I use Absolut20ml celery syrup (see above and method)25ml apple liqueur – I use Briottet’s manzana verde10ml fresh lemon juicePut the celery, sugar and 60ml water in a pan and bring to a simmer on a medium heat. When bubbles start to appear, turn down the heat to medium-low and cook, stirring, for five minutes, until all the sugar dissolves. Take off the heat, leave to cool, then strain into a clean bottle or jar and seal. Store in the fridge and use within five days.To build the drink, measure all the ingredients into a shaker filled with ice, shake hard, then double strain into a coupette or Nick & Nora glass and serve straight up.

João Chitas, bar manager, Octagon Bar at Sopwell House, St Albans, Hertfordshire

Source: The Guardian