100ml Hepple Gin

250ml Mint and Apple Infusion. 

Stir both ingredients in a highball glass and then add plenty of ice. Stir again and then top with a splash of soda. 

Garnish with an abundance of fresh mint, slapped to release it’s aroma.

Serves 2

The Mint and Apple Infusion

Infuse 12 large sprigs Moroccan mint in 750ml boiling water for 15-20 mins. During the infusion muddle lightly to release the oils. Then strain through a fine sieve before adding 125ml sugar syrup, 250ml of strained lime juice and 250ml of medium dry cloudy apple juice. 

Finally chill for use, (Makes 11 drinks)

Flynn W