0.7l Deep Eddy vodka
500g raspberries
250g sugar

Put the raspberries and sugar into a large kilner jar that will fit all of the ingredients and pour in the vodka. Shake it like a polaroid picture (sorry) until all the sugar has dissolved and stow away in a cupboard. During the first week the vodka will need a good shake daily, in subsequent weeks a weekly shake will do. Allow at least 6 weeks for full infusion.

When you are ready to decant sterilise the original bottle or a prettier container (psst – I wouldn’t insist on this, we’re talking about alcohol after all) and strain the vodka into it through a sieve to avoid pips spoiling the result. Hang on to the raspberries – they make a fantastic boozy Eton mess.