Chicory collins

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.

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.

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.

Add a few more ice cubes, put a chicory leaf into each glass then top up with soda water and lemon wedges. Serve immediately.