Cocktail of the week: orchard spritz – recipe

Lassco Bar & Dining’s orchard spritz: a refreshing taste of autum. Photograph: Dan Matthews for the Guardian

Spritz in autumn? You betcha. Serves one.

For the honeysuckle syrup
50ml water
85g demerara sugar
5g dried honeysuckle flowers (from Asian supermarkets)

For the drink (per serving)
15m vodka (we use Our/London)
10ml honeysuckle syrup
100ml sparkling wine, to top
1 small (45ml) scoop apple sorbet (we use Ice Cream Union’s, because they’re local to us)

Bring the syrup ingredients to a boil, stirring often, turn off the heat, leave to steep for 30 minutes, then strain.

Put the vodka and syrup in a chilled wine glass half-filled with ice, top with wine, stir and add the sorbet. Garnish with a honeysuckle flower.

• Jerome Slesinski, Lassco Bar & Dining, London SE1