Apple Blossom

50ml Kissing Gate Gin

25ml Green apple and wildflower syrup

15ml White vermouth

15ml/ 1 level tbsp apple jelly

15ml Apple Eau de Vie

To make the green apple and wildflower syrup: Combine 200g of golden caster sugar with 200ml water, bring to a boil then turn off, add a sliced green apple and a handful of edible wildflowers (gorse, forget me nots, honeysuckle, primroses, calendula, violas for example) and leave to infuse for 15 minutes.

To make the cocktail combine all ingredients in a shaker, add four cubes of ice, shake hard to dissolve the jelly then add more ice and shake again. Strain into a short chilled glass over a large ice cube and garnish with sliced green apple and reserved wildflowers.