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.
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)
Garnish with an abundance of fresh mint, slapped to release its aroma.