To make the Afternoon in the Highlands, start with making the raspberry cordial.
For the raspberry cordial
Stir together 500 grams of caster sugar with one litre of water and 200g raspberries in a pan.
Bring it to the boil and simmer for 15 minutes.
Let it cool down, strain and refrigerate.
Or, if using a raspberry fermentation, weigh 20 grams of raspberries, add 5 grams of salt and wait three to four days.
For the cocktail
Stir all the ingredients with ice and serve in a rocks glass over ice.
Garnish with wildflowers.
Cocktail tip from Walter: This straightforward recipe can be built directly in the glass, over ice cubes.
If you don’t have a measure, you can use the screw cap from a bottle, which takes roughly 10ml of liquid.
