The Tom Collins (gin, lemon, sugar and soda) is one of the real classics, simple but so refreshing. Our favourite twist is to make it with a sencha tea syrup, which adds an amazing green grass note, as well as an almost creamy texture. It’s great in the early afternoon with a picnic.
Sencha syrup
– 400ml/16oz water
– 4.5g/2 tsp sencha tea leaves
– 400g/16oz caster (superfine) sugar
– Funnel
– Coffee filter
– Jug or bowl, at least 500ml/20oz
– Sterilised bottle, at least 500ml/20oz
To batch
– 500ml/20oz London dry gin
– 250ml/10oz fresh, strained lemon juice
– 150ml/6oz sencha syrup
– Jug, at least 2 litre/80oz
To serve
– Soda water
TO MAKE THE SENCHA SYRUP 1. Heat up the water in a pan or kettle until you start to see the first few bubbles forming, indicating it is getting close to boiling, then take it off the heat. (You don’t want it to boil vigorously, or for a long period of time, as it will reduce the oxygen content in the water and the tea won’t taste as vibrant and complex as it should.) 2. Add the sencha tea leaves and the hot water to a bowl or teapot. Let it infuse for 10 minutes. 3. Pour the sencha tea through the filter into the jug to strain off the leaves. 4. Add the sugar to the tea, stirring until it has completely dissolved. 5. Bottle the syrup, leave to cool, then seal. You can store in the fridge. It will keep for up to 2 months.
BATCH 1. Add the gin, lemon juice and sencha syrup to the jug and stir to combine. 2. If you’re prepping ahead, stick the jug in the refrigerator to let it cool down – you can add soda at the last second.
JUG SERVE 1. When you’re ready to serve, add loads of ice and some soda water to the jug. 2. Then pour the cocktail into some rocks glasses or small tumblers.
TIPS Because green tea is so versatile this drink will be wonderful with almost any white spirit instead of gin, from vodka to pisco.
Also, experimenting with different mixers instead of soda water can work a treat. Ginger ale teams up particularly well with the sencha.
