Recipe of the Month
The key to making a good cocktail is not only the special and fresh ingredients, but the serving as well, so do not skimp on the garnish or the proper glass to serve it. A Collins glass is tall and round and has room for ice as cocktail.
The classic Collins took a trip through the garden with this twist by bartending vet Charlotte Voisey, I love that it uses Rose Water as an additive. A couple drops of red food coloring and this Gin drink will be perfect served as a holiday cocktail.
Herby Rose Collins
1 1/2 ounces Hendrick's gin
3/4 ounce fresh lemon juice
1/2 ounce rose simple syrup
1/2 ounces fresh cucumber water
Garnish: cucumber slice
- Craft a rose simple syrup, add 2 cups sugar to ½ cup water and bring water to a boil and stir to dissolve the sugar. Then stir in ½ cup rose water and reduce heat to simmer. Simmer the mixture for about 15 minutes. Then remove from heat and allow to cool to room temperature before transferring to a jar and refrigerate and use up within 3 weeks.
- Create cucumber water by washing and chopping an English cucumber (leave the skin on) and mashing in a juicer. Use the juice within a day.
- Add all the ingredients to a cocktail shaker with ice and shake until well-chilled. About 45 seconds.
- Strain into a Collins glass over fresh ice.
- Garnish with a cucumber slice.