Lemon verbena and rosemary syrup
50 g rosemary
10 g lemon verbena
500 ml water
500 g castor sugar
To finish the cocktail
20 ml lemon juice
100 ml apple juice
100 ml cranberry juice, fresh apple, marigold leaves, orange peel, raspberries, ice cubes
Preheat a bain-marie to 50°C.
To prepare the lemon verbena and rosemary syrup, add the rosemary, lemon verbena, water and sugar to a Vac-Pac bag.
Remove the air with your hands, seal without vacuum and place in the bain-marie for 1 hour.
Cool, then pass through a strainer.
Add 20 ml of the syrup to a cocktail shaker with the lemon, apple and cranberry juices.
Shake and strain into a glass filled with ice cubes, garnish with the apple marigold leaves, orange peel and raspberries.
Non-alcoholic Aperol Spritz
700 ml Aperol
4 g malic acid
100 ml water
rhubarb soda ice cubes
Add the Aperol to a pan and reduce over a low heat until it has a syrupy consistency - this will remove the alcohol from the liquid.
Remove from heat and cool before pouring in to a sterilised bottle.
Dissolve the malic acid in the water and stir thoroughly.
Add to a dripper bottle.
To assemble, add 15ml of the reduced Aperol to a glass with ice. Add 3 drops of the malic acid solution and top with the rhubarb soda.
Stir and serve.
Rose water, apple and rhubarb mocktail
1 egg white
3-4 tbs castor sugar
600 ml apple and rhubarb juice
400 ml soda water
2 tsp rose water
2 limes, 1 juiced, 1 sliced
ice cubes, crushed
mint leaves, to serve
First, prepare your rose petals.
Paint both sides of each rose petal with egg white and sprinkle with castor sugar on both sides.
Set on a piece of parchment paper and leave to dry overnight.
When ready to serve, combine the apple and rhubarb juice, soda water, rose water and lime juice in large jug.
Stir together to combine. Divide the ice between four tumblers, pour over the mocktail and top with the rose petals, mint and slices of lime.