Step 1: Place 200mls of Verjuice into a pot with the castor sugar, two spigs of rosemary and 1/2 tspn of the peppercorns.

Step 2: Place over a high heat and bring to the boil, then remove and pour into a jug and place into the fridge to chill.

Step 3: Once cold, strain off and discard the rosemary & peppercorns.

Step 4: Place 30mls of gin into four serving glasses, then divide the Verjuice syrup and remaining Verjuice between the four glasses.

Step 5: Garnish each glass with a spig of rosemary and evenly divide the remaining peppercorns between each glass and serve.

Step 6: For a chilled option fill glasses with crushed ice and serve.