Raspberry, Orange and Cinnamon Collins
- 60ml Pinkster gin
- 15ml orange and cinnamon simple syrup
- 30 ml (1 fl oz) lemon juice
- Top with soda
- 1/2 orange, sliced
- 2 sticks of cinnamon
- 250ml water
- 250ml caster sugar
For the syrup, add all ingredients into a saucepan on the hob. Bring it to the boil whilst the sugar dissolves. Turn down to a low heat and leave to simmer for 20 minutes. Take off the heat and leave to cool for an hour. Fine strain into a container leaving the orange slices and cinnamon behind. Pour into a container and it will keep for up to two weeks in the fridge.
Place the gin, syrup and lemon juice into a shaker and shake with ice.
Fine strain into a glass with ice.
Top with soda water.
Garnish with orange slices and mint.