The Frapabord

This week our cocktail has a forest inspiration. Not that we're going to make you put lichen in your cocktail or tell you to crush dandelions at the bottom of your shaker.

This week, we offer you an ode to that wonderful creature of the woods. The Horsefly! If you don't recognize it, it's that kind of swarm of tractors that buzzes around your head in the woods when the temperature exceeds 20oC in the summer. Generally, we don't see the Horsefly before June. Well, this year, I think the return flights from Florida weren't expensive in May because they've arrived.

If you know them well, horseflies, unlike mosquitoes, leave with a bite of you. Isn't making a drink in honor of this critter worth it? Imagine if it were as big as a dog! Then we'd be eager for winter to return.

So, to make your Horsefly, you'll need:

-1.5 ounces of our juniper pickle liqueur (aka Pickle)

-4 ounces of Clamato juice

-A few drops of Worcestershire sauce

-A few drops of Sriracha (it's a joke, you won't find any, use red Tabasco instead)

-Ice

-Celery salt

-1 lime wedge

-1 pickle

You start by taking a highball glass (in French, "verre haute boules"... think carefully before repeating that to guests though) and rim it with celery salt (we're aware this could have gone further and we held back...). Then you'll add a few ice cubes, then all the ingredients except the lime wedge and the pickle. You finish it off like a chef by adding the lime wedge and the pickle.