| Tom Collins |
Author: Nicole
Ingredients
- 2 ounces gin
- 1 ounce freshly squeezed lemon juice (~ 1 lemon) (see Notes)
- ½ ounce simple syrup (see Notes)
- Seltzer water
- Garnish with a Maraschino cherry (see Notes) and lemon slice or orange peel
Instructions
- Pour gin, lemon juice and simple syrup into a cocktail shaker. Fill with ice and shake for 15 to 20 seconds.
- Pour cocktail into a Collins or highball glass filled with ice. Top off with seltzer water.
- Garnish with a Maraschino cherry and lemon slice.
Notes
* Before squeezing the lemon, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
* I prefer Luxardo cherries.
SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
* I prefer Luxardo cherries.
SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
Recipe by Riegl Palate at https://www.rieglpalate.com/tom-collins/