In the second instalment of our monthly cocktail recipe blog, award-winning flair bartender Tom Dyer shows you how to make a mouth-watering wild berry cheesecake cocktail – just in time for summer!

With the inclusion of the ODK wild berry puree, this recipe is quick and simple to make. Essentials for the toolkits of bartenders all over the globe, the ODK purees offer a fantastic three-month shelf, great convenience and a deliciously fresh taste.

So, what do you need to make a tasty, summery wild berry cheesecake cocktail?

Wild Berry Cheesecake Ingredients	Equipment
10ml ODK Wild Berry Puree	Coupe Glass
37.5ml Vanilla Vodka	Tin-on-Tin Boston Cocktail Shaker Set
12.5ml Crème de Figue	Spirit Pourer
1 Barspoon of Mascarpone Cheese	Jigger or Thimble Measure
15ml Half-and-Half	Bar Spoon
3-4 Sage Leaves	Milk Pitcher
Crushed Digestive Biscuits	Hawthorne Strainer
A Handful of Summer Berries	Ice Scoop
Cubed Ice	Cocktail Skewer

Method

• Fill your coupe glass to the brim with cubed ice. This is done to chill the glass until ready for serving.
• Using a spirit pourer, add your vanilla vodka directly into the larger Boston shaker can.
• Measure out a half-shot of Crème de Figue using your jigger or thimble measure and add into the can.
• Add one bar spoon’s worth of mascarpone cheese into the tin.
• Pour your half-and-half into the tin.
• Tear up your sage leaves and add them to the can.
• Squeeze your ODK wild berry puree into the can.
• Add ice cubes all the way to the top of the can. Lock your smaller Boston shaker tin into the can and vigorously shake.

• Remove the ice cubes from your coupe glass. Strain the cocktail into your glass using a hawthorne strainer.
• Garnish with crushed digestive biscuits.
• Skewer your berries and place them on the rim of the glass.
• Your delicious wild berry cheesecake cocktail is now ready to serve. Enjoy!