Cocktail of the week: The Sun Set Sail – recipe

This delicious party starter was the winning entry in the cocktail competition at last autumn’s Dartmouth Food Festival in Devon. It was selected by the team at Salcombe Gin, who praised its flavour and scalability, meaning it’s simple enough to make quickly for thirsty drinkers. It’s essentially a daiquiri sbagliato, stretched with West Country apple brandy.

The Sun Set Sail

Serves 1

50ml gold rum – I use good old Bacardi Carta Oro
25ml apple brandy – any will do, though I use The Somerset Cider Company’s Three-Year-Old
25ml fresh lime juice
1 tbsp sugar syrup, or more to taste
125ml cava or prosecco
15ml Chambord black raspberry liqueur
1 slice apple, to garnish (optional)

Pour the rum, apple brandy, lime juice and syrup in a shaker filled with ice and shake with intent for at least five seconds. You are now the proud owner of a Devon daiquiri, or stage one of your Sunset Sail.

Do not drink it yet, delicious though it is. Taste to check it’s not too limey – if need be, add a little syrup to balance the acidity, bearing in mind that some sharp fizz is about to follow, too.

Strain into a chilled 250ml wine glass, then carefully pour in the sparkling wine. Float the Chambord on top, to give the drink a pink, sunsetty hue, and serve, perhaps garnished with a decorative slice of apple.