Platinum Jubilee gin punch

Method

1. Heat the sugar and 300ml water in a pan, stirring, until the sugar dissolves. Bring to the boil, take off the heat, add the Earl Grey tea bags, then steep for 30 minutes. Squeeze the bags, then discard

2. Pour the cooled syrup into a bowl with the gin, elderflower cordial, soda water, lemon juice and Angostura bitters to taste. Stir in the lemon wedges, sliced nectarines and lots of ice. Adjust to taste and scatter with edible flowers before serving.