Civil Works’ Woolnough cocktail

INGREDIENTS

• 375 ml (1½ cups) Cocchi Rosa
• 375 ml (1½ cups) dry vermouth
• 150 ml (⅔ cup) peated single malt whisky, such as Talisker 10-year-old
• 220 ml (1 cup) haskap cordial
• 15 ml (1 tbsp) cedar bitters
• 10 marigold flowers (for garnish)

METHOD

Combine 250 ml (1 cup) sugar and 250 ml (1 cup) fresh or frozen haskap berries in a non-reactive container. Store at room temperature until sugar is dissolved — about 3 days. Strain and reserve.

Batch
Working in batches, combine Cocchi Rosa, vermouth, whisky, haskap cordial and bitters over ice. Shake for 30 seconds and pour into a batching vessel. Set aside in the refrigerator.

Serve
Pour into chilled coupe glasses and garnish with a marigold.