IN­TRO:

Buckinghamshire Advertiser - - FOOD AND DRINK -

A per­fect tip­ple for any co­gnac lover. Its roots lie within the Collins fam­ily of drinks but with a twist as the gin is re­placed by co­gnac. Ide­ally a good qual­ity co­gnac should al­ways be used as its rich­ness and depth of flavour will fuse per­fectly with the sharp­ness of the le­mon juice.

The Collins fam­ily of cock­tails date back to 1800 when it was de­vised at Lim­mer’s Ho­tel, Con­duit Street in London. Since then, the orig­i­nal Tom Collins has spawned an en­tire fam­ily of vari­ants in­clud­ing the Pierre Collins.

HIS­TORY:

Add two shots co­gnac, one shot freshly-squeezed le­mon juice, two shots freshlysqueezed orange juice, half a shot sugar (gomme) syrup to a shaker tin with ice. Shake and strain into a short glass and top up with soda.

METHOD­OL­OGY:

Visit us at www. cock­tail­maker.co.uk for fur­ther ad­vice and tips.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.