As I write the birches at the end of the garden are beating against each other, and our colourful array of wheelie bins is threatening to blow over as the wind veers round the gable end, and the ideal conditions for savouring my little concoction are unlikely to reappear for some months, but for better or worse, here is the recipe. Certain branded products are specified. Substitution is possible, but not advised.

Ingredients:
You will need 3 shots of Dorman’s espresso, 1/2 cup of Hero apricot nectar, 1 cup of milk, 2 scoops of softened (but not runny!) Mackie’s vanilla dairy ice cream, 1/2 cup of fresh apricots, and a good measure of Blackwood’s 60 Vintage Dry Gin.

Method:
Blitz the fresh apricots in a blender until not quite smooth, ; leave aside. Tip the espresso,
apricot nectar, and milk into a bowl, and mix, then add the ice-cream and beat with a wooden spoon until smooth. Now tip the gin into the apricot puree, and give it a quick mix, then scoop it into the bottom of a chilled latte glass - pour the coffee mixture on top until the glass is filled.

Best enjoyed in a semi-recumbent position (but try not to spill any). Avoid operating machinery. Avoid complicated speech.