Discover the Perfect Serve

Tom Collins

To make a sugar syrup – plain or infused:

100ml sugar
100ml water
[for infused syrup use 8 sprigs of fresh thyme / rosemary / other to infuse]

Put the sugar and water into a small pot on the stove and stir over a medium heat until the sugar is dissolved.  Remove from the heat, add the fresh sprigs and steep for 15 minutes.  Strain into a clean, airtight container.

50ml Hope London Dry Gin75ml Tonic Water25ml Lemon Juice
Lemon slice.
Mix the gin, lemon juice and sugar syrup over ice. Pour into a tall glass and top with soda water. 
On the rocks, garnished with a slice of lemon.