"Let's do it on rosehip sauce." "With cabbage!" We all know the legendary scene from the Snowdrop Festival. It was the first thing that went through my head when I saw my colleague Janci's recipe. Gimlet venison with rosehip flavour boosts and lightens a heavier dish at the same time. It's a simple cocktail that is one of my favorites. The origins of this classic are unclear. One version says the drink was named after a tool called a gimlet, which was used to drill holes in wood. The sharp shape of the tool was meant to evoke the tangy taste of lime. The second version is based on Dr Sir Thomas Gimlett (1857-1943). He ordered the British Royal Navy to add lime syrup, called cordial, to gin to combat scurvy. Cordials were originally made as alcoholic and later non-alcoholic drinks, made from fruits and herbs with the addition of sugar as a preservative. Together, we'll show you how to make such a rosehip cordial, which you can use to make a refreshing gimlet or soft drink.   

Measure all ingredients into a mixing glass with ice cubes and stir with a spoon. Strain without ice into a short stemmed glass. You can stir the same contents in a shaker. This makes for a more airy and lighter drink. For a non-alcoholic version, measure out 4 cl of cordial and top up with club soda on the rocks.  

Pour hot water over the loose tea, let it infuse, and while the tea is still warm, stir in the sugar and citric acid. Steep until cool (overnight). Strain the cold cordial through a colander or cloth and refrigerate. 

Text and photo: Jiří George Němec