Cocktail of the week: Mr Lyan’s moonlit gimlet – recipe

Summer is all about celebrating the brighter flavours and the freshness (and fresher produce!) that abound at this time of year, and this drink salutes that with savoury, green floral notes, which we achieve at Seed Library by fermenting a poitín base into a floral, nutty vinegar accented with fresh green peas and elderflower. In lieu of setting up production with a vinegar mother at home, I’ve adapted our original recipe for domestic use, keeping all that bright green freshness and those layers of acidity that make this drink work so well.

Moonlit gimlet

Serves 1

For the pea vinegar (makes 10 serves)
100ml white-wine vinegar
1½ tbsp white sugar
1½ tbsp defrosted frozen peas

For the drink
55ml blanco tequila
5ml poitín (optional)
10ml pea vinegar (see above and method)
15ml fresh lime juice
10ml elderflower cordial
10ml standard sugar syrup
1 thin slice baby cucumber, to garnish

First make the pea vinegar. Put the white-wine vinegar and sugar in a small saucepan and heat, stirring, until the liquid comes to a boil and the sugar dissolves. Take off the heat, add the peas, then leave to cool and infuse. Tip into a blender, blitz and strain into a clean jar or bottle. Seal and store in the fridge, where it will now keep for up to two weeks.

To build the drink, measure all the liquids into a shaker and add a big handful of ice. Shake hard, then double strain into a frozen cocktail glass, garnish with a thin slice of baby cucumber and serve.

• Ryan Chetiyawardana, aka Mr Lyan, Seed Library at 100 Shoreditch Hotel, London E1