Drink with purpose with this refreshing cocktail made from locally crafted Salcombe Gin!
To make sugar syrup put 200g white caster sugar into a saucepan with 100ml water. Heat gently until the sugar has dissolved and it starts to simmer then turn off the heat and allow to cool before using. Store in a sterilised bottle for up to 1 week.
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
Paul is making the most of Charlton Orchard's wonderful, local apples.