For those long, golden evenings spent watching the sun dip over the Sussex coastal wine trail, a little spirited Sussex alchemy is entirely justified. While our coastlines offer plenty of sea greens, those salty herbs are best left for the dinner plate rather than the cocktail shaker. Instead, my current obsession is the sweet jewel of the early summer garden: the strawberry.
A coastal smash
True wild strawberries are a rare, prized find if you happen across them in a shady Sussex clearing, but the small, sun-warmed varieties from a garden patch work just as beautifully. Infused into a dry gin and kicked up with the sharp, resinous crackle of black pepper, they create an unctuous, jammy spirit. When married with bruised, fragrant basil and a generous splash of local fizz, it becomes the most refreshing drink you can pour over ice this season.
A note on the hedgerow
Before you head out with your basket, remember the golden rules of the conscious forager: never pick more than you need, and never eat anything unless you are 100% certain of what it is. Leave plenty behind for the wildlife, give everything a thoroughly good wash when you get back to the kitchen, and if in doubt, leave it be. Mother Nature runs a spectacular free bar, but can leave a sour taste.
Recipe: Strawberry & Black Pepper Smash
Forget sickly-sweet summer punches. This is sharp, herbaceous, and dangerously drinkable. The maceration process draws out a sumptuous syrup from the strawberries, while the cracked black pepper acts as a botanical amplifier, cutting through the sweetness with a warm spice that makes your mouth water. Topping it with a Sussex sparkling wine brings a crisp, elegant finish.
Prep time: 10 minutes (plus 48 hours to infuse) | Serves: 2
Ingredients:
For the strawberry gin infusion:
- 300 g garden or wild Sussex strawberries, hulled and halved
- 1 tsp whole black peppercorns, lightly crushed
- 500 ml good-quality, dry gin
For the smash (per drink):
- 50 ml of your homemade Strawberry & Black Pepper Gin
- A small handful of fresh basil leaves
- 15 ml fresh lemon juice
- Sussex sparkling wine (such as Wiston or Artelium), to top
- Plenty of cubed ice (see Sarah’s tip)
Method:
- To make the infusion: Tumble the strawberries and crushed peppercorns into a large, sterilised glass jar. Pour the gin over the fruit, seal tightly, and give it a vigorous shake. Leave it on your kitchen counter for 48 hours, shaking once a day. Strain the glorious, ruby-red liquid through a fine sieve or muslin cloth into a clean bottle.
- To build the smash: In a sturdy glass or cocktail shaker, gently bruise the fresh basil leaves with the lemon juice to release their heady, fragrant oils.
- Add 50 ml of your infused gin and fill the glass right to the brim with ice.
- Top with a generous splash of Sussex sparkling wine. Give it a gentle stir to lift the herbs through the drink.
Sarah’s tip: Don’t dare throw away those unctuous, gin-soaked strawberries! Store them in the fridge and spoon them over a bowl of melting artisan vanilla gelato for a sticky, decadent dessert.
The Alchemist’s touch: For a visually stunning drink, gather a few safe, edible wild or garden flowers, such as borage blossoms, pansies, or elderflower florets. Place a single blossom into each compartment of an ice tray, fill with water, and freeze. They add a gorgeous, poetic pop of summer colour as they slowly melt into your glass.
About our alchemist
Sarah Thompson is a food and travel photographer, writer and stylist. You can find her at https://sussexkitchen.co.uk.
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