Chicory collins
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 4
Skip to ingredients
- 200g caster sugar
- ½ tsp caraway seeds
- ¼ tsp fennel seeds
- 1 whole chicoryhead
- 200ml gin
- 2 tbsp lemon juice
- 100ml chicorysyrup
- handful of ice
- chicoryleaves, to serve
- soda water
- lemonwedges
Nutrition: per serving
- kcal180
- fat0glow
- saturates0g
- carbs12g
- sugars12g
- fibre0g
- protein0.1g
- salt0g
Method
step 1
To make the chicory syrup, put the caster sugar and 200ml water in a saucepan and add the caraway seeds, fennel seeds and the chicory head.
step 2
Warm the ingredients over a medium heat until the sugar dissolves then bring to the boil. Turn off the heat and leave the syrup to cool completely before straining through a sieve lined with muslin or a coffee filter paper.
step 3
To make the cocktail, chill 4 tall glasses in the fridge and put the gin, lemon juice and 100ml of the chicory syrup into a large cocktail shaker along with a good handful of ice. Shake until the outside of the cocktail shaker feels icy cold then strain into your prepared glasses.
step 4
Add a few more ice cubes, put a chicory leaf into each glass then top up with soda water and lemon wedges. Serve immediately.
