Mint Collins

Difford’s Guide
Discerning Drinkers (25 ratings)

Serve in a Collins glass

Ingredients:
12 fresh Mint leaves
2 oz Hayman's London Dry Gin
34 oz Lemon juice (freshly squeezed)
12 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
2 12 oz Thomas Henry Soda Water
× 1 1 serving
Read about cocktail measures and measuring

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.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Review:

A minty John Collins – just as the name suggests.

View readers' comments

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
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.

Victor Bergeron, Trader Vic's Bartender's Guide (Revised Edition), 1972

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Peter McCarthy’s Avatar Peter McCarthy
29th August 2024 at 17:05
Might be the wrong photo? Not sure what would cause the color...
Simon Difford’s Avatar Simon Difford
30th August 2024 at 13:03
Photo is so old that it's pre-digital photography. I'll replace ASAP.
Tom W’s Avatar Tom W
1st July 2021 at 20:30
As the review says, exactly what the name promises. This is nice but no more than that. Should be quite easy to improve or adapt to something more special.