The Summer Rose

In a shaker, muddle the blueberries then top with ice. Add the gin, lemon and syrup. Shake and strain into a chilled coupe.

For the lavender syrup: Bruise ¼ cup of dried lavender in a plastic bag with a rolling pin. Add 1 cup of granulated sugar to 1 cup of water and bring to a boil, stirring until the sugar is dissolved. Add the lavender leaves and simmer for 5–10 minutes. Cool slightly. Buzz through a blender (hold a kitchen towel over the lid so it doesn’t explode). Cool overnight and strain into a bottle. Keeps for 2 weeks refrigerated.