Mark Mobley's avatar

Community recipe contributed by

Mark Mobley

This recipe has not been tested or verified by Difford’s Guide.

Published on 22nd of March 2026

Mark's Tom Collins

Glassware

Serve in a Highball (max 10oz/300ml)

Ingredients
60 ml Hayman's London Dry Gin
30 ml Lemon juice (freshly squeezed)
22.5 ml Semi-rich simple syrup (1.5 sugar to 1 water)
37.5 ml Thomas Henry Tonic Water

You are trying to view a community recipe, only available to Difford’s Guide members.

To view this recipe in full please log in.

Difford’s Shop logo
$2.72 per cocktail*

Makes a minimum of 12.5 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Visit Difford’s Shop USA

Beach House

Beach House Image

Reminiscent of a Naked & Famous turned tropical.

View more

Borough

Borough Image

A Manhattan variation created to help promote US-made Dubonnet Rouge, but is best made with French Dubonnet Red, or indeed another red quinquina.

View more

Roman Punch

Roman Punch Image

This recipe (by yours truly in August 2026) combines elements from various vintage Roman Punch recipes to produce a cooling fruity sour laced with...

View more

The Aftermath

The Aftermath Image

Most bartenders would stir this cocktail, as per Robin's original recipe. However, when shaken, this cocktail develops an attractive foamy head and a...

View more

Difford's House

Difford's House Image

My old tom gin version of the classic Holland House, mostly leaning on the recipe in Harry Craddock's 1930 The Savoy Cocktail Book.

View more

Tango (by Mattia Capezzuoli)

Tango (by Mattia Capezzuoli) Image

A Cleansing riff on a Paloma with subtle bittersweetness.

View more