Fill a tall glass with ice.
Pour in the Tanqueray London dry gin, freshly squeezed lemon juice and 10ml of sugar syrup (see Cook's tip). Stir until well combined.
Top up with soda water and garnish with a lemon wedge to serve.
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!
*All information included in this recipe has been provided by Diageo.