Cocktails | Tanqueray Mexican Collins


Tanqueray Mexican Collins

I don't often post branded cocktails but this is part of a collaboration between two writers I admire - Anna Jones and Abbie Moulton - who have put together a whole load of clever food and cocktail pairing ideas and recipes called The Modern Cocktail Guide. It's available here as a downloadable pdf

You can, of course, substitute another classic gin though not less than 40% I suggest.

Tanqueray Mexican Collins

Serves 1


50ml Tanqueray London Dry Gin (2 units)

50ml ginger & lime syrup (see below) infused with chilli

125ml soda water

1 sprig basil to garnish

For the ginger, lime and chilli syrup:

2 cups sugar

1 cup water

1 inch of fresh ginger

2 cups fresh lime juice

1/2 red chili, sliced lengthways, seeds removed

You can buy favoured syrups in most supermarkets, but they’re really easy and fun to make at home.Make a 2:1 simple syrup by combining two parts sugar to one part water in a pan.

Roughly cube one inch of ginger, add to the pan, and simmer gently for 5 minutes, taking care not to boil..

Remove from the heat, strain or spoon out the ginger, and allow to cool before adding fresh lime juice.

Bottle with fresh chili and leave to infuse for a couple of hours until you can taste the chilli kick.

To make the cocktail, simply add ice, gin and infused syrup to a tall glass. Top with soda, stir well and garnish with a sprig of basil.

This is part of a taco feast menu - you can find Anna's recipe for charred courgette tacos with quick Mexican pickles, cumin spiked guacamole and popped cannellini beans and Abbie's pairing tips in the downloadable guide, The Modern Cocktail Guide.

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And for more hot tips and recommendations check out my Substack Eat This, Drink That, Live Well.

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