Four Seasons Recipe

Choose seasonal flavor

Decide which of the four seasonal flavor additions you want to feature (spring: blueberry puree; summer: cucumber ribbon/juice; autumn: pear nectar; winter: warm spiced honey syrup). Measure 0.5 oz of the chosen seasonal flavor. If using blueberry, mash and strain a few fresh blueberries to make a smooth puree. If using cucumber, peel and pulse a few slices and strain to get 0.5 oz juice. If using spiced honey syrup, gently warm equal parts honey and water with a pinch of cinnamon and clove and cool slightly.

Add 2 oz gin, 0.5 oz elderflower liqueur, 0.5 oz dry vermouth, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, 0.5 oz chosen seasonal flavor, and 2 dashes orange bitters into a cocktail shaker.

Fill the shaker with ice. Seal and shake vigorously for 12–18 seconds until the exterior of the shaker is well chilled.

Double-strain (use a Hawthorne strainer and a fine mesh sieve) into a chilled coupe or martini glass to remove ice shards and any fruit bits. If you prefer a slightly lighter drink, top with roughly 1 oz club soda by pouring gently over the back of a bar spoon.

Express a lemon twist over the drink (pinch the peel to spritz oils across the surface) and rub the twist around the glass rim, then drop it in as garnish.

Add a seasonal garnish that matches the chosen flavor: a small skewer of blueberries for spring, a thin cucumber ribbon curled inside the glass for summer, a thin pear fan for autumn, or a short cinnamon stick for winter.

Serve immediately while cold. Mention the seasonal element to your guest so they know which 'season' they're tasting.