seoul fizz Makes 1 drink 60ml / 2oz South gin 30ml / 1oz spice syrup 30ml / 1oz lemon juice 1 teaspoon caster sugar soda water, to top crushed ice Muddle, shake and strain into an ice-filled highball glass. Top with soda water. Garnish with a clove-studded orange zest. spice syrup Makes 700ml / 23½oz (1 wine bottle)approx 23 drinks 350g / 11½oz white sugar 650ml / 21½oz water 3 cinnamon quills 5 cloves 2 cardamom pods ½ vanilla bean, split and scraped Add ingredients to pot and cook over medium heat for 30 minutes, stirring occasionally. Strain off solids and allow mix to cool before pouring into a bottle. Keep sealed in fridge for up to two weeks.