There’s something strangely satisfying about making a drink that feels more like a science experiment than a recipe.
You’re peeling citrus. Drowning it in sugar. Waiting nearly a day for the oils to seep out. Then, just when it’s finally time to build the drink, you grab a match and wave fire next to an orange peel like some kind of gentle pyromaniac.
This isn’t just a cocktail. It’s a ritual.
And the result?
Fresh. Bright. Sparkling. With a finish that hits you like a breeze off the Queensland coast.
The only mistake you can make… is not trying it.
Most people throw lemon peels straight in the bin. That’s where they go to die — along with bruised mint leaves and unused garnishes.
But not here.
The Tonic Collins flips that script completely. It starts with the stuff you’d normally toss out and turns it into the hero of the whole drink.
It all begins with an oleo-saccharum.
Yeah, we know. Sounds fancy. But it’s just a technical term for lemon peels soaked in sugar until they break down and release their natural oils.
The result is a sticky, aromatic citrus syrup that smells like the pure essence of summer — no preservatives, no shortcuts, no fake stuff.
And when you mix that with Imbibis Clarity Gin and the sharp fizz of Long Rays tonic?
You get a drink that somehow feels both refreshing and complex. Clean and layered. Bright, with just enough weight to keep you coming back for more.
Here’s how to build it from scratch.
First, the prep:
Peel one fresh lemon, keeping as much of the yellow skin and as little of the bitter white pith as possible. Toss all the peels into a clean jar.
Add 100 grams of sugar. Mix it around until the sugar starts to stick, then seal it up and let it sit for anywhere from 3 to 24 hours.
By the time it’s ready, you’ll have a glistening, citrus-saturated syrup. To finish the oleo, squeeze a bit of fresh lemon juice in and give it a swirl to loosen it up.
That’s your base.
Now grab your shaker. Add a generous handful of ice.
Pour in 45ml of Imbibis Clarity Gin — clean, aromatic, and built for cocktails like this.
Add 3 tablespoons of your homemade oleo.
Shake it like you mean it.
You’re not just mixing. You’re waking everything up. The oils. The sugar. The gin. You’re bringing them together into one smooth, cold blend.
Once it’s ice cold, strain it into a glass filled with fresh ice.
Top it with Long Rays Tonic Water. Don’t overdo it — just enough to bring a sharp, dry sparkle to the drink. Stir gently.
Now for the part that gets attention.
Grab a strip of fresh orange peel. Hold a lit match close to the skin — not to set it on fire, but to warm it enough that the natural oils release.
Then gently smear the peel around the rim of the glass. That one step adds an incredible nose to the drink. Every time you take a sip, you get a whisper of caramelised citrus oil that lingers and lifts everything.
Give the peel a twist and drop it in. Or don’t. The drink’s already doing more than its fair share.
Think of a classic Tom Collins — but cleaner, sharper, and way more alive.
The lemon peel oleo adds a soft, natural sweetness that doesn’t taste like syrup from a bottle. It tastes like actual fruit.
The Imbibis Clarity Gin holds it all together with delicate notes of native botanicals that don’t try to fight for attention — they just show up at the right time.
And the tonic water gives the whole thing a dry, fizzy lift that makes you want to sip again. And again. And again.
It’s the kind of drink you could serve at a barbecue or make for yourself on a slow Sunday. Either way, it never feels out of place.
What makes the Tonic Collins stand out isn’t just the flavour. It’s the intention behind it.
You’re not pouring a quick gin and tonic and calling it a day. You’re prepping. You’re infusing. You’re lighting things on fire (responsibly, of course).
And that little bit of effort?
It makes the drink feel earned. And trust us — it’s worth every second.
You can see a video tutorial on how to make this for yourself, see the video below!
