Tanqueray Tom Collins

Lightly sparkling, citrusy, subtly sweet and tinged with delicious botanicals: the French 75 champagne cocktail is the invention of one of the greatest ever bartenders, who mixed gin, lemon juice, sugar syrup and champagne to great effect.
Fill a cocktail shaker with ice cubes.
Using a jigger, measure 25ml Tanqueray London Dry Gin, 10ml lemon juice and 5ml sugar syrup into the shaker.
Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.
Use a cocktail strainer to strain into a champagne flute and top up with champagne.
With a sharp knife and chopping board, cut a strip of lemon peel and twist onto the rim of the glass to garnish.
Don’t snub good old H20. Stay refreshed by drinking water between drinks.
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