1 tbsp juice of lemon
1 tsp sugar syrup (see above)
50ml Hedgerow Gin
Champagne (or Prosecco)
Pour lemon juice, sugar syrup and gin into a cocktail shaker, then fill up with ice.
Shake well then strain into a champagne flute. Top with a little champagne, leave to settle (as will bubble up) then fill up more champagne. Garnish with a strip of lemon zest.