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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 Gin
25ml sugar syrup
25ml lemon juice
Top up with soda


Lemon slice


Mix the gin, lemon juice and sugar syrup over ice.
Pour into a tall glass and top with club soda


On the rocks, garnished with a slice of lemon