Jingle bell

A seasonal twist on the classic champagne cocktail from the team at Roast restaurant in London's Borough Market. Obviously you might struggle to get hold of the hibiscus flower - if so replace it with a twist of orange peel.

For each cocktail:

1 sugar cube

5ml fresh mandarin juice

25ml Mandarine Napoleon Imperial Reserve liqueur

1 hibiscus flower

chilled sparkling wine (I'd probably use prosecco FB)

Place the sugar cube in a champagne flute, then add the remaining ingredients in the order in which they’re listed. If you can't find Mandarine Napoleon liqueur use a triple sec or Aldi stocks a very inexpensive orange liqueur.

Extract taken from Roast: a very British cookbook by Marcus Verberne (Absolute Press), £25.00, Hardback

Photography © Lara Holmes

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