This flavoured vodka is the best I’ve ever tasted because the fruit is front and centre. Traditional recipes work by volume – one-third alcohol, one-third fruit, one-third sugar. My gardener friend Tom Coward’s does the same, the difference being that you don’t add the sugar until later, giving you the chance to taste as you add and stop at the point where the balance is just right for that particular fruit. If you have only a small amount of fruit to play with you could make it in a jam jar. Once the fruit vodka is ready, strain it, decant into bottles and keep it in the freezer.