Chicory Collins

• caster sugar↗200g g
• cumin seeds↗½ tsp tsp
• anise seeds↗¼ tsp tsp
• whole chicory root↗1

  head

• gin↗200ml ml
• lemon juice2 tbsp tbsp
• chicory↗100ml ml

  syrup

• icehandful of
• chicory↗

  leaves, for garnish

• sparkling water↗
• lemon↗

  wedges

Step-by-step instructions

1. 1

   To make the chicory syrup, place the caster sugar and 200 ml water in a saucepan and add cumin seeds, anise seeds, and the whole chicory root.

2. 2

   Heat the ingredients over medium heat until the sugar dissolves, then bring to a boil. Turn off the heat and let the syrup cool completely, then strain it through a sieve lined with cheesecloth or a coffee filter.

3. 3

   To make the cocktail, chill four tall glasses in the refrigerator, then place gin, lemon juice and 100 ml chicory syrup in a large shaker with a generous handful of ice. Shake until the outside of the shaker becomes frosty, then strain into the prepared glasses.

4. 4

   Add a few more ice cubes, place a chicory leaf in each glass, then top with sparkling water and add lemon wedges. Serve immediately.