Mint Collins
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Mint Collins
Serve in a Collins glass
| 12 fresh | Mint leaves |
| 2 oz | Hayman's London Dry Gin |
| 3⁄4 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 2 1⁄2 oz | Thomas Henry Soda Water |
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
Sweet
Medium
Dry/sour
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.
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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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