(Photos © Genevieve Garruppo / Lonny. Styling by Sarah Storms)
In spring you have the best of both worlds, from such end-of-winter herbs as rosemary to such start-of-summer plants as mint. So there's no better time to enjoy a fresh-from-the-garden upgrade on a classic Tom Collins made with gin that's been infused with these two lovely add-ins. Pair it with a lemon-flavored simple syrup that's both tart and sweet, and you have one of the most desirable cocktails this side of the spring equinox.
It sounds technical, but infusing alcohol is actually the easiest thing in the world to do. For this drink, I've decided to use Death's Door Gin, which has a light and balanced nature. Place two sprigs of rosemary and two full stems of mint, plus the entire bottle of gin into a resealable container and let sit for at least one hour or up to overnight. To make the lemon simple syrup, heat equal parts water and sugar and stir until dissolved. Add the juice of one large lemon and let cool.
Ph: Genevieve Garruppo/Lonny
Here's what you'll need:Rosemary-Mint Tom CollinsServes 1
-- 1.5 oz of herb-infused gin
-- 1 oz of lemon simple syrup
-- the juice of half of a lemon
-- Fentimans tonic water
-- rosemary and/or mint for garnish
Combine the gin, simple syrup, and lemon juice in a shaker; add ice and shake vigorously. Pour into a tall Collins glass and top with a splash (or more, if you prefer) of tonic water. Garnish with a sprig of rosemary and enjoy! How are you ringing in the start of spring?