“A bloody twist on this tall classic and refreshing collins. Poor Tom...”
Add all ingredients to a shaker with plenty of ice. Shake vigorously for 5-7 seconds and then strain into Collins glass filled with ice. Add a small splash of soda water and float the Bloody Shiraz Gin on top. Garnish with an orange wheel and a cherry on a skewer for that retro vibe.
For the lemon myrtle and cassia bark syrup...
Combine 1kg sugar, 20g dried lemon myrtle leaves and 20g cassia or cinnamon in a container and pour over 1L boiling water. Stir and allow to cool before straining.