Garden Tom Collins

2 oz. NOLET’S Silver Gin
1 oz. Mint Simple Syrup  (sub recipe below)
0.75 oz. Lemon Juice
Soda Water
Lemon Wedge, Fruit or Herb for Garnish

Shake NOLET’S Silver gin, syrup and lemon juice with ice until chilled. Strain into an ice-filled highball glass (we used crushed ice). Top with soda water. Garnish with lemon, mint & cherry.

MINT SIMPLE SYRUP
1 cup Fresh Mint Sprigs
1 cup Water
1/2 cup Sugar
3, 1” Strips of Lemon Rind

Combine water, sugar, mint & lemon in a saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and let syrup steep about 30 minutes. Strain through mesh to remove leaves; let cool. Makes enough for 4 cocktails. Can be stored in refrigerator for a week.