To really nail this drink, use big cubes of ice

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!

Glass: Collins

Garnish: Orange slice and cherry on a stick

50ml Gin

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.