The Princeton is a punchy, but pretty, aperitif. A heady mix of gin, port and bitters, its USP is the two-tone hue that comes from pouring the port slowly, at an angle, so that it settles at the bottom of the glass. The original version was garnished with a citrus twist, but this update, using a juicy raspberry spiked with aromatic rosemary, makes for a delicious, boozy sundowner for the last days of summer.

SERVES: 1 (scale up for your party)
PREPARATION TIME: 5 MINUTES
You will need: Measuring jug, glasses (we used wine glasses), strainer and cocktail sticks

• 50ml gin
• A few drops Angostura Bitters
• 6 ice cubes
• 25ml tawny port
• Raspberries and rosemary sprigs

1.  Mix the gin and Angostura Bitters in a measuring jug and add the ice cubes.
2. Stir well and leave to stand for 5 minutes. Strain into a chilled cocktail glass.
3. Hold the glass at a slight angle and pour the port in a slow steady stream down the side of the glass.
4. Allow it to settle at the bottom for a few seconds.
5. Make the garnish. Pick a few leaves from a rosemary sprig and push them into the top of a raspberry so they look like leaves.
6. Thread the berry on to a cocktail stick and balance on top of the glass, to serve.

Extracted from the Cook With M&S app, available here

CLICK HERE FOR EVERYTHING YOU NEED TO SERVE THE PRINCETON

@sally_newall