Tom Collins
Ingredients
Sugar syrup:
1 cup water
1 cup white sugar
Tom Collins:
1 part sugar syrup
1 part lemon juice
2 parts good quality Gin
4 parts soda water
Crushed ice
Cucumber ribbons and lemon slices, to garnish
Directions
To make the sugar syrup, place the sugar and water in a saucepan over medium heat and stir well to dissolve the sugar. Once the sugar has dissolved, simmer the mixture for 1 minute, then remove from the heat. Allow to cool before, then move to the fridge until chilled.
To mix up a Tom Collins, place the sugar syrup, lemon juice, gin and a few blocks of ice in a cocktail shaker and give it a good shake. Pour into a large glass (we like using an oversized red wine glass). Add cucumber ribbons, sliced lemon and crushed ice, and top up with soda water. You can also prepare a Tom Collins jug for less fuss.
Tip: The simple syrup can be made in advance and stored in the fridge for up to 2 weeks. It’s always useful to have a batch ready and waiting for surprise guests and spontaneous sundowners.
Ingredients
Sugar syrup:
1 cup water
1 cup white sugar
Tom Collins:
1 part sugar syrup
1 part lemon juice
2 parts good quality Gin
4 parts soda water
Crushed ice
Cucumber ribbons and lemon slices, to garnish
Directions
To make the sugar syrup, place the sugar and water in a saucepan over medium heat and stir well to dissolve the sugar. Once the sugar has dissolved, simmer the mixture for 1 minute, then remove from the heat. Allow to cool before, then move to the fridge until chilled.
To mix up a Tom Collins, place the sugar syrup, lemon juice, gin and a few blocks of ice in a cocktail shaker and give it a good shake. Pour into a large glass (we like using an oversized red wine glass). Add cucumber ribbons, sliced lemon and crushed ice, and top up with soda water. You can also prepare a Tom Collins jug for less fuss.
Tip: The simple syrup can be made in advance and stored in the fridge for up to 2 weeks. It’s always useful to have a batch ready and waiting for surprise guests and spontaneous sundowners.
Ingredients
Sugar syrup:
1 cup water
1 cup white sugar
Tom Collins:
1 part sugar syrup
1 part lemon juice
2 parts good quality Gin
4 parts soda water
Crushed ice
Cucumber ribbons and lemon slices, to garnish
Directions
To make the sugar syrup, place the sugar and water in a saucepan over medium heat and stir well to dissolve the sugar. Once the sugar has dissolved, simmer the mixture for 1 minute, then remove from the heat. Allow to cool before, then move to the fridge until chilled.
To mix up a Tom Collins, place the sugar syrup, lemon juice, gin and a few blocks of ice in a cocktail shaker and give it a good shake. Pour into a large glass (we like using an oversized red wine glass). Add cucumber ribbons, sliced lemon and crushed ice, and top up with soda water. You can also prepare a Tom Collins jug for less fuss.
Tip: The simple syrup can be made in advance and stored in the fridge for up to 2 weeks. It’s always useful to have a batch ready and waiting for surprise guests and spontaneous sundowners.
Ingredients
Sugar syrup:
1 cup water
1 cup white sugar
Tom Collins:
1 part sugar syrup
1 part lemon juice
2 parts good quality Gin
4 parts soda water
Crushed ice
Cucumber ribbons and lemon slices, to garnish
Directions
To make the sugar syrup, place the sugar and water in a saucepan over medium heat and stir well to dissolve the sugar. Once the sugar has dissolved, simmer the mixture for 1 minute, then remove from the heat. Allow to cool before, then move to the fridge until chilled.
To mix up a Tom Collins, place the sugar syrup, lemon juice, gin and a few blocks of ice in a cocktail shaker and give it a good shake. Pour into a large glass (we like using an oversized red wine glass). Add cucumber ribbons, sliced lemon and crushed ice, and top up with soda water. You can also prepare a Tom Collins jug for less fuss.
Tip: The simple syrup can be made in advance and stored in the fridge for up to 2 weeks. It’s always useful to have a batch ready and waiting for surprise guests and spontaneous sundowners.
