In England, this drink is traditionally credited to John Collins, a bartender who worked at Limmer’s Hotel, Conduit Street, London. Delicious and refreshing, it's tasty because they are the perfect balance of sweet, sour and strong when made to the right recipe.
To really nail this drink, use big cubes of ice to keep dilution to a minimum and keep the flavours at their best!
Garnish: Orange slice and cherry on a stick
25ml freshly squeezed lemon juice
10ml homemade grapefruit sherbet
Top up with Soda water
To make the sherbet take 200g caster sugar and the zest from 1 pink grapefruit. Muddle together until the sugar absorbs the oils from the zest. Once this has taken place remove zest and add 100mls boiling water to make a syrup.
SHAKE the first 3 ingredients quickly with cubed ice. STRAIN into a large hi ball glass with fresh large ice cubes and top with soda water.Reuse content