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| What You Need: |
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Juice of 1 lemon
1˝ teaspoons superfine sugar
6 ounces cracked ice
8 to 10 ounces cold claret (Bordeaux)
2 slices of lemon
A Tom Collins glass & straw
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| How To Cook: |
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1. Place the lemon juice and sugar in a tall Tom Collins glass and stir with a bar spoon to dissolve the sugar thoroughly.
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2. Fill the glass halfway with the cracked ice, and fill with the claret.
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3. Garnish with slices of lemon and serve with a straw.
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