A fruity, gin-fizz punch with the added bonus of a herby infusion for other aperitifs, and a cordial to use in desserts and teas

Both the infusion and cordial need to be made in advance, ideally at least a day ahead, and both make enough for eight serves. If you don’t use them both up, the infusion is good in light aperitifs, spritzes and even cooking (for instance, for deglazing or for sauce), while the cordial is lovely in teas, drizzled over desserts or mixed with soda water for a refreshing non-alcoholic drink.

Samet Ali, bar director, Oriole, London WC2