This is a reimagining of two classic British drinks, the English garden and the London fog, but with a Mancunian twist. It brings together gin, earl grey, elderflower and honey in a refreshing, lightly floral cocktail that’s perfectly suited to drinking in the garden on a hot day. We like to champion local producers, so use Salford Distillery’s gin, but any well-balanced, citrus-forward dry gin will work.

Salford fog

Serves 1

For the earl grey syrup
1 earl grey teabag
100g white sugar

For the honey syrup
100g honey

For the drink
37½ml dry gin – we use Salford
20ml elderflower liqueur, such as St-Germain
20ml earl grey syrup (see above and method)
15ml honey syrup (see above and method)
40ml apple juice
25ml lime juice
1 lime wedge, to garnish

First make the syrups. For the earl grey syrup, put the teabag in a jug or mug, add 100ml boiling water and leave to brew for about five minutes. Remove and discard the teabag, then stir in the sugar to dissolve. Decant into a clean jar, seal and store in the fridge for up to 10 days.

For the honey syrup, simply put the honey in a pan with 100ml water, bring slowly to a simmer, stirring to dissolve, then decant into a clean jar, seal and store in the fridge, again for up to 10 days.

To build the drink, measure all the liquids into a shaker filled with ice, and shake hard. Double strain into a tall glass filled with fresh ice, garnish and serve.

• Lucy Bryant, Society, Manchester