Recipe courtesy of Phil Tapping, general manager, The Gull.

Pair with: Fresh spring greens.

• 1 oz mint-infused gin (see note)

• 0.5 oz fresh lemon juice

• 0.25 oz simple syrup  (see note)

• 2 dashes cucumber bitters (such as Bitter Truth)

• Sparkling wine to top

• Garnish: Cucumber slice

Combine gin, lemon juice, simple syrup and cucumber bitters in a shaker tin; shake and fine strained into a coupe, wine glass or Champagne flute. Top with sparkling wine and garnish with a slice of cucumber. Serves 1.

Note: To infuse the gin with mint, place about 1.5 cups of London Dry-style gin in a 500 mL glass jar, then add a generous handful of mint leaves, about 20 in total. Seal the jar and put it in a cool dark place for about 24 hours, shaking it every few hours. Taste the gin; if it’s not minty enough, leave it a little longer. Otherwise, strain out the mint and serve.