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.
Our Seasonal Bellini is a firm favourite from our bar menu, here Bar Manager Eliot, shares how you can make it at home.
Seasonal Bellini – Blackberry Shrub & Daylesford Prosecco
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.