Recipe

50ml Hepple Gin
25ml Lemon Juice
30ml Mirabelle & jasmine Syrup*
2 Dashes Angostura Bitters

Method

Shake on ice and strain into chilled glass.

Garnish

*300g halved mirabelle plums
200g castor sugar
200ml Jasmine tea

*Place the halved plums in a pan with the sugar and stir. Brew 200ml of jasmine tea and then strain this over the plums. Gently heat with until it reaches a simmer stirring regularly to dissolve the. Allow to cool and strain through a sieve.