When preparing a cocktail, simplicity is best: the purpose of the drink is to accentuate the base spirit. I am lucky enough to have been served by legendary bartender Dick Bradsell, whose creed was also keep it simple, in particular the balance of sweet and sour. His Tom Collins — gin, lemon juice and sugar, lengthened with soda — embodied this.

Finding the right balance between sweet and sour often comes up in my travels, not least in Mexico where they enjoy a Paloma, which is grapefruit and lime juices, agave syrup, soda and tequila. Essentially a Mexican Collins.

Two colleagues and I have created a botanical spirit, distilled from an organic wheat base, charred bay leaves, pink peppercorns, lemon peel and gentian root. The aim was to make the perfect spirit for our signature Brat Collins.

Use a highball glass

Tomos Parry is head chef at Brat

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