½ a cucumber 1 sprig of fresh coriander 200ml (7fl oz) apple juice 3tbsp rose water (from supermarkets or see tip, far left) 75ml (2½fl oz) good-quality gin
For the rose sugar salt
1tbsp dried rose petals (see tip, far left) 1tsp sea salt 4tbsp granulated sugar First make your rose sugar salt by bashing the rose petals, salt and sugar with a pestle and mortar until you have a fairly fine consistency. Pour into a shallow bowl and set aside. Blitz the cucumber in a blender with the coriander and apple juice, then strain through a sieve to get the juice.
Pour the rose water into a shallow bowl, dip the rims of 2 highball glasses into it, then dip them into the rose sugar salt. Fill the glasses with ice. Quickly pour the cucumber juice into a cocktail shaker with the gin, a pinch of rose sugar salt and ice and shake for 10 seconds. Strain into the glasses and serve.