Back Bar | Tom Collins 2012

Because the Collins is actually a family of drinks rather than a single recipe, Freeman's third take is a template of sorts. Swapping different sweeteners (honey, maple syrup, agave nectar or orgeat), spirits (tequila) or citrus (grapefruit, orange or yuzu) is encouraged. Even the soda itself is up for grabs: Freeman suggests ginger beer or Champagne.

Recipe adapted from Eben Freeman, Osteria Morini/Ai Fiori, New York City

Tom Collins 2012
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Make this Tom Collins 2012 cocktail from Eben Freeman at Osteria Morini/Ai Fiori in New York City.
Servings
1
cocktail
Ingredients
  • Rich simple syrup
  • 1½ cups sugar
  • Cocktail
  • Ice
  • ½ ounce rich simple syrup
  • ½ ounce fresh lemon juice
  • ½ ounce fresh lime juice
  • 2 ounces Beefeater Gin
  • Fever Tree club soda
  • Orange wedge
  • Griotte cherry
Directions
  1. Make the rich simple syrup: In a medium bowl, stir the sugar and 1 cup tepid water together until the sugar is dissolved.
  2. Make the cocktail: In a cocktail shaker, add the ice, rich simple syrup, lemon and lime juices and gin, cover and shake well. Strain into an ice-filled Collins glass, top with club soda and gently stir. Finish with the orange wedge and the cherry and serve with a straw.
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