GINA

I don’t know where this originates or why it is so named, but I like to think it is in honour of La Lolla. The classic version uses gin; I prefer the clearer, less old-lady hit of vodka. And don’t be confined by the suggestion of crème de cassis: use any alcoholic fruit syrup you like. I often make a light and floral Peach Gina by substituting a slosh of crème de pêche de vigne instead.

50ml crème de cassis

25ml vodka

1 tablespoon lemon juice

approx. 200ml fizzy water

Pour the first three ingredients over ice and then top up with fizzy water in a tall glass.

Makes 1.