The move into autumn proper leads our taste buds to crave warmth and comfort in equal measure. And what could be more warming and comforting than a spiced vodka and citrus cocktail spiced with nut liqueur? Slice of carrot cake optional.

Have your cake and drink it

Serves 1

For the vodka infusion (for 7-8 serves)
Peel of 1 unwaxed lemon, all white pith removed
375ml good vodka – we use Belvedere

For the drink
50ml lemon peel-infused vodka – see above and method
15ml hazelnut liqueur – we use Frangelico
15ml vanilla syrup – homemade or store-bought (Bristol Syrup Co make a good one)
15ml fresh lemon juice
15ml fresh orange juice
15ml fresh carrot juice
6 dashes foamer, or 1 egg white
4 dashes aromatic bitters (we use Angostura aromatic), or 1 pinch ground cinnamon
1 orange slice, to garnish (or 1 slice carrot cake, to accompany)

The night before, infuse the vodka: put the lemon peel and vodka in a jar, seal and leave to steep overnight. Next day, strain the vodka into a clean jar or bottle, seal and store in a cupboard out of direct light, where it’ll keep almost indefinitely.

To build the drink, measure all the liquids into a shaker filled with ice, shake hard, then double strain into a coupe. Garnish with an orange slice, or serve with carrot cake to nibble on alongside.

• Bruce Dorfling, bar manager, Palé Hall, Bala, Gwynedd, Wales