Mexican Collins From The Modern Cocktail Guide
by Chef Foode - Tuesday August 21, 2018 11:08 am
The Modern Cocktail Guide, brought to you by cook and food writer Anna Jones in partnership with Tanqueray, Gordon’s and Baileys, is available to download now. The Guide focuses on cocktail trends and how best to pair them with food, and here's one of our favourites.
Mexican feasts don’t have to be washed down with a Margarita - why not mix things up with a gin based cocktail instead? Introducing the Mexican Collins - the zingy lime and bold chilli kick pairs brilliantly with the riot of upbeat flavours you get with Mexican food so serve up these alongside a feast of tacos, homemade tortillas and salsa.
- 50ml Tanqueray London Dry Gin (2 units)
- 50ml ginger & lime syrup
- Infused with chilli
- 125ml soda water
- 1 stalk basil garnish
- 2 cups sugar
- 1 cup water
- 1 inch of fresh ginger
- 2 cups fresh lime juice
- 1/2 red chilli, sliced lengthways, seeds removed