Andrea Maunder and husband Chef Mike Barsky run the St. John's, Newfoundland restaurant, Bacalao. Bacalao's focus is on what they call 'nouvelle Newfoundland cuisine,' a passionate focus on locally sourced produce, products, seafood, game and spirits. One such example is the Berrypicker, the restaurant's most popular cocktail. It uses both patridgeberries, a Newfoundland staple and Iceberg Vodka, which is produced by the Newfoundland Liquor Corporation from harvesting 12,000-year-old icebergs and triple distilled neutral grain spirits made from Ontario sweet corn.

Patridgeberry Syrup

Ingredients

2 cups freshly juiced patridgeberry juice (Known outside Newfoundland as lingonberries. If unavailable, substitute cranberry juice)

1 tbsp citric acid

2 cups sugar

pinch of salt

1 bay leaf (If using cranberry juice, to approximate the herbaceous quality and deeper, earthy flavour of patridgeberries).

Method

Boil all together to dissolve sugar. Cool. Can be stored in the fridge for ages.

The Berrypicker

Ingredients

1 oz Iceberg vodka

1 oz Dry vermouth

1 oz Patridgeberry syrup

1 oz Lime cordial

Method

Shake together the vodka, vermouth, syrup and cordial over ice. Strain into a martini glass. Garnish with a handful of frozen partridgeberries to keep the cocktail cold and looking beautiful and a slice or wedge of lime.