Mint Collins
Ingredient
- 12 fresh Mint leaves
- 2 oz Tanqueray London Dry Gin
- 3⁄4 oz Lemon juice
- 1⁄2 oz Monin Pure Cane Syrup
- 1⁄2 oz Sugar syrup 'rich'
- 2 1⁄2 oz Thomas Henry Tonic
- 2 1⁄2 oz Thomas Henry Soda Water
Glass:
Serve in a Collins glass
How to make:
Lightly MUDDLE (just to bruise) mint in base of shaker. Add next 3 ingredients, SHAKE with ice and fine strain into chilled glass. TOP with soda and briefly stir.
Review:
A minty John Collins – just as the name suggests.
Variant:
Also good, perhaps better, made with old tom gin.
Collins cocktail riffs and variations
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide (Revised Edition).
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Garnish:
Mint sprigs bouquet. Serve with a straw.