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French 75

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.


40ml Hope London Dry Gin
20ml Fresh Lemon Juice
10-20ml sugar syrup to taste
Chilled MCC to finish


Twist of lemon


Fill a cocktail shaker with ice and add the gin, lemon juice and sugar syrup.
Shake well and then strain into a champagne glass.
Top up with chilled MCC to serve


Straight up, garnished with a twist of lemon