, , , , , , , , , ,

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.

A page from my notebook...

A page from my notebook…

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.