To make infusions, put 250g of fresh fruit into a bottle of Beefeater Gin with two tablespoons of caster sugar. Leave to infuse for one month. Alternatively, you can speed up the process to a week by running the infusion through the dishwasher a couple of times before letting it steep – it is best to use a large Kilner jar for this to ensure a tight seal. When ready to use, strain the infusion through fine muslin.
To make gooseberry syrup, heat equal quantities of fruit, sugar and water until dissolved. Strain and cool.
Shake all the ingredients in an ice-filled container. Strain into a chilled martini glass. Garnish with a gooseberry.