At The Wild Rabbit, we relish the change in season, bringing with it a new ingredient celebrated for being in its prime.

As the leaves begin to fall from the trees and the hedgerows offer glossy ripening berries, it’s time to look to nature’s bounty for our autumnal cocktails.

Seasonal Bellini – Blackberry Shrub & Daylesford Prosecco

200g blackberries

200g caster sugar

100ml apple cider vinegar

20ml Creme de Mure

Daylesford Processco, to taste

To make the blackberry shrub; simmer the fruit, sugar and apple cider vinegar on a low heat for 20 minutes, remove from the heat and pass through a fine sieve. Store in a container in the refrigerator until cool.

To serve, pour 25ml of the blackberry shrub into a champagne flute, if you would like a clean cocktail you can top up to taste with lemonade or soda water. For our Seasonal Bellini add 20ml of Creme de Mure and top up with Prosecco to taste.