Bear by Carlo Scotto's wild garlic martini – recipe

Wild garlic season is underway, and it’s as welcome on the drinks trolley as in the kitchen. Forage your own, ideally before the plants flower, or ask a decent greengrocer to get some in for you. To make the wild garlic gin, put a big handful of washed, roughly chopped wild garlic leaves into a large jar and pour over a full bottle (750ml) of gin; Tanqueray No 10 is suggested for its citrussy flavour.

Seal and refrigerate to infuse for 24–72 hours — a shorter infusion often gives a better balance, but taste daily to ensure it does not become too strong or bitter. When the flavour is right, strain the gin through a fine-mesh sieve or a coffee filter, ideally twice, to remove solids and sediment, then bottle and keep in the fridge for up to three months.

Chill a martini glass for an hour or fill it with ice while you mix and discard the ice before serving.

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