Gin Fizz

Shake 45 ml gin, 30 ml lemon juice and 10 ml syrup hard, then top with soda – crisp, bright and elegant.

Old Fashioned

Stir bourbon or rye with 5–10 ml syrup and two dashes of Angostura over ice, finished with orange zest.

Ti’ Punch

The French Caribbean aperitif: rhum agricole, a coin of lime and a barspoon of syrup, stirred right in the glass.

Ipanema

The alcohol-free Caipirinha: muddle lime wedges with 20 ml syrup, add crushed ice and top with ginger ale.

Homemade Lemonade

Top 30 ml lemon juice and 20–30 ml syrup with cold sparkling water, serve with lemon slices and ice.

Caffè Shakerato

Shake fresh espresso hard with 10 ml syrup and plenty of ice, then strain into a chilled glass – with a fine foam.

Cold brew & iced tea

Where sugar sinks to the bottom, the syrup dissolves instantly: 10–20 ml in cold brew, iced coffee or iced tea.

Fruit salad

Marinate fresh fruit with syrup, lime juice and a little mint – glossy, juicy and free of gritty sugar.

Soaking cakes

Brush warm lemon cake or sponge with syrup and a little lemon juice – it stays moist for longer.