This recipe is a delightful variation that can be enjoyed throughout the year, welcoming the autumn season with open arms.

Ingredients:

• 2 tablespoons shrub syrup
• Ginger beer, to top
• 1 sprig of rosemary, for garnish

For the shrub:

• 200g blackberries
• 200g golden caster sugar
• 1 grating each of nutmeg and black pepper
• ½ teaspoon ground cinnamon
• 100g vinegar (raw apple cider is preferred)

To prepare the shrub, combine the blackberries and sugar in a sterilized jar, mashing them together until fully combined. Incorporate the spices and mix again. Allow the mixture to rest in the refrigerator for 24 to 48 hours.

Afterward, strain the mixture, reserving the solids for use in baking or as a topping for porridge, and transfer the syrup into another sterilized jar. Add the vinegar, stir well, and return it to the fridge until needed.

When ready to serve, fill a tumbler with ice and pour in two tablespoons of the shrub syrup. Top it off with ginger beer and garnish with a sprig of rosemary.

The first drink of the evening is crucial, often requiring careful consideration. Should I opt for a vodka martini or a glass of sparkling wine? The answer, my friends, is to enjoy both.

Ingredients:

• 30ml vodka (chilled in the freezer)
• 15ml dry vermouth or an aromatized wine like Cocchi Americano
• 3 drops of Angostura bitters
• Sparkling wine, to top
• Lemon twist, for garnish

In a cocktail shaker, combine vodka, vermouth, and bitters along with a couple of ice cubes. Stir gently for about 20 seconds, then strain the mixture into a martini glass that has been chilled in the freezer. Finish off with a splash of sparkling wine, and run the lemon twist around the rim of the glass before placing it in the drink. Serve immediately.

I have recently come across Fever Tree’s Mexican lime soda, and using this instead of sparkling water eliminates the need for maple syrup. This drink sits somewhere between a paloma and a margarita, and I find it irresistibly refreshing.

Ingredients:

• 60ml tequila blanco
• Juice of ½ lime, plus a slice for garnish
• A tiny pinch of salt
• ½ teaspoon maple syrup (optional)
• Mexican lime soda or sparkling water, to top

In a cocktail shaker, mix together the tequila, lime juice, salt, and maple syrup if desired. Shake quickly to combine.

Fill a highball glass or large tumbler with ice and strain the mixture over the ice. Top with lime soda, give it a brief stir, and garnish with the lime slice resting on the rim of the glass.

This bittersweet beverage evokes memories of sunny days, yet it remains a delightful choice any time of the year and is dangerously easy to drink.

Ingredients:

• 2 large oranges
• 45ml Aperol

Begin by halving the oranges, then set aside a half-moon slice from one half. Squeeze the juice from the remaining halves into a blender and blend for one minute until frothy.

In a stemmed old-fashioned glass (or a tumbler), add a few ice cubes along with 45ml of Aperol. Pour the freshly blended orange juice over the top. The ingredients will gradually mix together, but a quick stir can be done if preferred. Garnish with the half-moon slice resting across the rim of the glass, and serve.

This simple drink can be adjusted to fit any occasion, and a measure of 60ml of Campari is ideal for a mini martini glass.

Ingredients:

• 60ml Campari

Fill a cocktail shaker with several ice cubes and your desired amount of Campari. Securely hold the shaker with both hands and shake vigorously for about 30 seconds. Strain the mixture into a glass that has been chilled in the freezer, and serve.

If “the days drawing in” were to be represented as a drink, this would be it. My children find the combination of warm spiced apple juice and what I consider a superior s’more to be the ultimate treat.

Ingredients:

• 250ml cloudy apple juice
• 1 strip of orange peel
• Juice of ½ lemon
• 1 cinnamon stick
• 3 cloves
• 1 teaspoon soft dark brown sugar (optional)

For the s’more:

• 1 marshmallow
• 2 chocolate Leibnitz biscuits

Combine the apple juice, orange peel, lemon juice, spices, and sugar (if using) in a small saucepan over low heat. Allow it to warm for 10 to 15 minutes, ensuring it does not boil, while the delightful aroma fills the air.

Meanwhile, toast the marshmallow on a metal skewer over an open flame, turning it frequently until it reaches your desired level of char. Place the toasted marshmallow between two chocolate biscuits to create the s’more. Pour the warm apple juice into a mug and enjoy it alongside the s’more for a cozy treat.