When I think of a Tom Collins, I think of pool parties, Pucci coverups and surreptitious sips from a parent’s tall, sweating cocktail glass.
The drink I remember was made with bottled, pre-made Collins mix. It was very sweet—perfect for 12-year old taste buds—with that burning, acidic aftertaste that comes only from chemical preservatives.
Not surprisingly, I never ordered a Collins once I legally could.
Thyme Collins: Not your mother’s cloying, pre-made cocktail
Then recently I ran into a recipe that made me want to revisit this classic cocktail. Made with fresh ingredients, Deanna Fox’s Rosie Collins included the aromatic addition of rosemary infused simple syrup.
When trying the recipe at Copywriters’ Kitchen Test Bar, I decided to concoct several versions. I like the idea of using up my garden’s rosemary, mint and thyme before winter seriously blasted in—and later toasting the holidays with a taste of summer.
Of the three herb infused syrups, thyme was my favorite. The Thyme Collins is lemony and just sweet enough, with a subtle herby taste that blends deliciously with juniper perfumed gin. You lighten the tall drink with a splash of uber-bubbly club soda—be sure to use this hard-core effervescent mixer or seltzer from a charged bottle—not softer bubbled San Pellegrino or mineral water.
I store the simple syrups in little glass flasks that—along with a bottle of Tanqueray—will make nice holiday gifts.
Thyme Collins Recipe
For each drink, you’ll need:
2 ounces gin
Juice of one small lemon
½-1 ounce Herb Infused Simple Syrup, see recipe below
Club soda
Dash of grapefruit bitters (optional)
Ice cubes
Stem of fresh thyme for garnish (optional)
- In a tall glass, pour all ingredients except club soda and ice. Stir to blend.
- Fill glass with ice cubes and top off with Club Soda. Stir and garnish with a stem of thyme.
Herb Infused Simple Syrup
1 cup sugar
1 cup water
1 cup fresh herbs—thyme, rosemary, mint or basil
- Wash the herbs well and pull leaves from stems. Roughly chop the herbs.
- Combine chopped herbs with sugar and water in a small saucepan.
- Bring to a boil, lower flame immediately and keep on a low simmer for three minutes. Remove from heat, let syrup cool, strain and store in air-tight jar or bottle.
