The quantities above make one cocktail - multiply as necessary.
To make the syrup, simply dissolve equal parts of sugar and water over a low heat. Then cool and refrigerate.
Brew one mug of Vanilla Rooibos tea, let it cool at room temperature then refrigerate (keeps for up to 24 hours).
In a cocktail shaker, mix the simple syrup, tea, Pimm's and lemon juice. Shake with ice and strain into a glass or pitcher. Add mint leaves and stir. At this point the cocktail can be kept in the refrigerator for a couple of hours.
To serve, pour the Tick Tock Pimm's over ice in tall glasses and garnish with cucumber slices and mint. Top up with sparkling water if desired.
Recipe created for Tick Tock by food blogger Valerie Vago-Laurer of Nettle & Quince. Follow Valerie on twitter as @nettleandquince.
