AND WHAT ABOUT THE GARNISH . . .

A GARNISH isn’t there just to look good. It needs to add something to the drink, whether that’s aroma or taste. Try to balance them with the botanicals in the G&T if you are using a flavoured one. Yes, a twist of lemon peel or a slice of cucumber is fine, but it doesn’t end there! Here are some of the very trendiest alternatives . . .

A SPRING OF TOASTED ROSEMARY:

PUT a sprig of rosemary in the oven for ten minutes at a low heat, then add it to an earthy gin such as Berry Brothers & Rudd London Dry 70cl, £25, bbr.com, which has a strong juniper note — toasting it will give it a glorious rich aroma.

SLICE OF MELON OR RASPBERRIES:

THIS gives a wonderfully juicy edge. Try with Pink Manchester Gin 70cl, £38, manchestergin.

co.uk. Made by a Mancunian couple who fell in love over a few G&Ts. This is their pink take on the spirit, infused with raspberries.

BASIL AND HALF A CHERRY TOMATO:

SOUNDS odd but it’s hugely refreshing.

STAR ANISE OR CINNAMON:

THE gentle menthol kick makes a refreshing change and the seeds look lovely. A cinnamon stick also works well with spicy gins.

CORIANDER LEAVES:

USE for a floral gin such as Rock Rose Spring Edition 70cl, £39.95, masterofmalt.com. The botanicals used to make it include dandelion, coltsfoot and gorse flowers.