Garden Martini

Pour the gin, elderflower liqueur, rose liqueur, L&G and apple juice into a Boston shaker. Add some ice cubes and shake well. Strain through a fine strainer into the coupe.

Finish with the lavender foam and a slice of cucumber, and serve.

To make the L&G (makes 750ml):

Our L&G recipe is essentially a twist on a much older recipe called Oleo Saccharum, which bartenders have been using since the early 19th century to get the most out of their citrus fruits while adding extra flavour and aroma to their cocktails. The technique consists of muddling sugar into citrus peels and leaving it for a few hours or overnight, allowing the sugar to extract the oils from the peels and creating a delicious syrup. We’ve added lemon juice as well as bitters, creating a cocktail ingredient that packs a real punch.

20g finely grated lemon zest or peel

500ml freshly squeezed lemon juice (around

15 large lemons)

200g caster sugar

5ml (1 tsp) lemon bitters

Place the lemon zest or peel in a large jug. Pour the lemon juice over the zest and leave to infuse for at least 30 minutes. After infusing, add the caster sugar and lemon bitters and stir to dissolve. Once all of the sugar has dissolved, you can strain through a fine strainer to remove the zest, and pour the liquid into a sterilised bottle. It will keep for 4 days in the fridge.

To make the Lavender Foam (makes 400ml ):

125ml lavender syrup

125ml filtered water

25ml lemon juice

125ml pasteurised egg whites

5ml (1 tsp) soy lecithin

With a 500ml foamer:

Place all the ingredients in a large jug and stir well to combine, making sure there are no lumps. Pour into the foamer, secure the lid tightly and charge with a N2O charge. Shake well before using.

Without a foamer:

Place all the ingredients in a mixing bowl and stir well to combine, making sure there are no lumps. Use an electric whisk to whip the mixture until it forms stiff peaks. Carefully transfer this mixture into a piping bag with a nozzle and refrigerate until ready to use.