Make sangria like a pro

Bonny Porter, the founder and head chef of London restaurant Balls & Company, shows how to make the perfect summer cocktail. COMBINE 175ml of white or rose wine, 60ml vodka and 50ml sugar syrup in a bottle. Add ¼ split vanilla pod and half a green apple, thinly sliced. Leave to infuse for 24 hours; strain and set aside. To serve, fill glass with ice and pour over 75ml of base mix, 15ml freshly squeezed lemon juice and 15ml sugar syrup. Garnish with apple slices.