Pinkster Collins
A last hurrah for our take on the traditional Tom Collins. If you have the time and inclination. the simple syrup is best pre-made by dissolving sugar in hot water on a 1:1 basis and allowing to cool. At home. I make this in jugs even if there’s only a few of us as it always disappears reassuringly fast A sure-fire winner for pre-batching,
what’s not to like?
INGREDIENTS
- 50ml Pinkster
- 25ml fresh lemon juice
- 12.5ml sugar syrup
- Fresh mint and a handful of raspberries
- Top up with soda
METHOD
- In a highball glass. muddle the raspberries and simple syrup
- Add the gin and lemon juice, and stir to combine
- Fill with ice and top with soda. Garnish with raspberries and a sprig of mint