Rudolph Collins

Sloe gin should be festive enough, but if you add a dash of cinnamon to this summer classic, it becomes even more Christmassy (hence the name change!).

Combine 60ml gingerbread gin, 20ml sloe gin and 20ml fresh lemon juice and 15ml cinnamon syrup in a shaker with ice.

  1. Shake well and strain into a collins glass over ice.
  2. Top with soda water and garnish with a cinnamon stick.

Cinnamon Syrup: Combine 1 cup water, 1 cup sugar and bring to a boil.  Reduce to simmer and add three cinnamon sticks, three allspice berries one whole clove and 1/4 of a vanilla bean.  Simmer for half an hour and add another 1/3 cup of water.  Strain into a sterile bottle and keep refrigerated for up to two weeks (or a month if you add a dash of vodka).

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