Store this batch cocktail in a glass bottle in the fridge, so it's ice-cold and ready to go whenever the need arises over the festive period; alternatively, bottle and gift it to a loved one or friend. It's a citrussy, martini-style union of sake from Peckham, Japanese vodka and London dry gin. Yuzu vesper Serves 8+ For the jasmine syrup 25ml brewed jasmine tea 25g cane sugar For the drink 2 tsp jasmine silver needle tea leaves 300ml London dry gin, a herbaceous one, ideally
Pink radish amazu zuke (sweet pickle), below, is a great way to brighten up your plate, and it's incredibly easy to make. When preparing it, the radish initially loses its colour, which transfers into the pickling liquid. After a few days, the liquid turns the radish into a beautiful, vibrant pink. I find the colour is perfect by the third day. You can keep it longer if you want but, interestingly, if you leave it too long the colour fades again.