• Ice cubes
  • 50ml Tanqueray London dry gin
  • 25ml freshly squeezed lemon juice, plus wedges to serve
  • Sugar (to make the sugar syrup - see Cook's tip)
  • Soda water


  1. 1

    Fill a tall glass with ice.

  2. 2

    Pour in the Tanqueray London dry gin, freshly squeezed lemon juice and 10ml of sugar syrup (see Cook's tip). Stir until well combined.

  3. 3

    Top up with soda water and garnish with a lemon wedge to serve.

  4. 4

    Cook's tip: To make the sugar syrup, in a small saucepan bring equal amounts of sugar and water to a boil, then simmer until the sugar is dissolved (about 3 minutes). Remove from the heat and let cool completely. It is worth making more than you need as the syrup will keep in a sealed container in the fridge for a few weeks, ready to use in more great cocktails!

  5. 5

    *All information included in this recipe has been provided by Diageo.

Nutritional Details

Each serving provides
  • Energy 511kj 122kcal 6%
  • Fat 0.0g 0%
  • Saturates 0.0g 0%
  • Sugars 0.0g 0%
  • Salt 0.0g 0%

% of the Reference Intakes

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