Light and fresh, with a hint of zest, this is a lovely evening pick-me-up as we (finally) head towards spring. D’Apple Jazz Serves 1 ¼ green apple, cored but unpeeled, then cut into very small pieces, plus 1 slice extra, to garnish 60ml cognac – I use Martel VSOP, but use whatever you have 10ml runny honey 10ml fresh lemon juice 1 twist lemon zest, to garnish Put the apple pieces in a shaker and muddle (ie, bash them about a bit) until broken up and the juices are released. Add the cognac, honey, lemon juice and a big handful of ice, and shake. Strain into a rocks glass over fresh ice, and serve garnished with the lemon zest and a slice of green apple. UK readers: click to buy these ingredients from Ocado Marcelina Kulinska, bartender, The Iris Bar at Searcys at The Gherkin, London EC3