Cocktail of the week: Uisce’s ginger cow – recipe

Our drinks tend to be minimalistic, with a clear focus on flavour, and this one has been a massive hit. I wanted to come up with a fruit-based cocktail that can be enjoyed all year-round, and this is deep, elegant and fresh, with a cheeky spice to finish.

The ginger cow

For the raspberry cordial (optional)
250g fresh raspberries
125g sugar
5 large basil leaves

For the drink (per serve)
30ml good vodka - we use Black Cow
60ml raspberry cordial (for homemade, see above and method – or just buy a good one)
20ml dry white vermouth
10ml lemon juice
75-100ml ginger beer, to taste
1 basil leaf, to garnish

If you’re making your own cordial, put the fruit, sugar and basil in a medium saucepan, add 250ml water and bring to a boil. Take the pan straight off the heat and leave to cool and steep for three hours. Strain to remove the solids, then decant into a clean jar, seal and store in the fridge, where it will keep for about two weeks.

To build the drink, put all the liquids bar the ginger beer in a shaker, then dry shake (ie with no ice). Strain into a highball glass filled with ice, top with ginger beer to taste and garnish with the basil leaf.

• Tommy Heaney is chef/owner of Uisce, Cardiff