This variation on the Tom Collins is relatively new. I didn’t invent it, or I’d have used my “Original” tag at the top. That said, this is my twist on the cocktail.
I actually wrote up the recipe last year while on vacation; but there were a few ducks I needed to get in a row before posting it.
Anywho, now you have it! My take on a new take of the Collins Cocktail:
The Ginger Collins
- 2 ounces Dry Gin
- 1 ounce Domaine de Canton ginger liqueur
- 1 ounce freshly squeezed lemon juice
- 1 ounce simple syrup (not bar syrup)
- Soda water (aka: club soda)
Add everything except the soda to a boston shaker with ice. Shake well. When your hands feel like they’re going to freeze off, shake a bit more.
Strain into a Collins or highball glass filled halfway with ice. Top up with soda water, at least 3 ounces, but no more than 4. Garnish with a lemon wedge or wheel.
When the weather gets warmer, you’ll think this drink sounds a lot better than it does now.