Our latest cocktail recipe comes straight from Hush, a vibrant Speakeasy-inspired underground bar in Leamington Spa which "immerses guests back in time to the Prohibition era of 1920/30s America".

General Manager Matthew Nisbet and Bar Manager Bethany Gaunt say they pride themselves on the specially curated extensive drinks menu.

In honour of Mother's Day, here is one of the bar's exclusive recipes to try at home or as a special treat for the mother or mother figure in your life. . .

La Vie en Rose Cocktail

Ingredients:

• 20ml Vanilla Vodka
• 10ml Manzana verde
• 20ml homemade Madagascan vanilla and rose syrup
• 15ml fresh grapefruit juice
• Champagne

To make the vanilla and rose syrup:

1. Heat 300ml water in a saucepan, once simmering, add four rose tea bags. Let this steep for 10 minutes before taking the teabags out.
2. Then add 600g white sugar and stir until the sugar is dissolved. Then split a vanilla pod in half, scoop out the seeds and chop the remaining pod case into slices.
3. Add all the vanilla to the rose syrup and pour into a vacuum bag and seal.
4. Put the bag of syrup into a water bath and set the sous vide to 75 degrees for 3 hours.
5. Once finished, put the syrup into an ice bath. When cool, blend until the vanilla pieces and seeds are extremely fine. Then strain through a chinois.

To make the cocktail:

1. Add the vanilla vodka, Manzana verde, the rose and vanilla syrup and freshly squeezed grapefruit juice into a Boston shaker.
2. Shake until cool and double strain into a Champagne flute.
3. Top the cocktail with Champagne and gently stir. Express the peel of a grapefruit over the cocktail and garnish with the peel.

Find out more here