Garnish:
Mint sprigs bouquet. Serve with a straw.
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.
| 12 fresh | Mint leaves |
| 2 fl oz | Gin |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 2 1/2 fl oz | Thomas Henry Soda Water |
Read about cocktail measures and measuring.
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).
MINT COLLINS
Victor Bergeron, Trader Vic's Bartender's Guide (Revised Edition), 1972
Juice of ½ lemon
2 ounces mint-flavoured gin
Carbonated water
Shake lemon juice and gin well with ice cubes. Strain into 12-ounce chimney glass. Add several ice cubes. Fill glass with carbonated water. Stir gently. Decorate with lemon slice, orange slice, and a cherry. Serve with straws.
Alcohol content:
- 1.4 standard drinks
- 11% alc./vol. (22° proof)
- 19 grams of pure alcohol
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