I came up with this sweet/sour gin cocktail for a collaboration with Heathrow VIP lounge, but I like it so much, I’ve also put it on the menu at the Blind Pig bar at Social Eating House in London. Serves one.

50ml gin (I use Tanqueray No 10)
15ml elderflower cordial
25ml fresh lemon juice
1 pinch smoked sea salt
2 thin slices cucumber
1 sprig fresh dill, to garnish

Put everything in a cocktail shaker, fill with ice and shake hard for 15 seconds. Fine-strain into a cocktail glass and garnish with a sprig of dill.