California Collins

Mixologist Ryan Fitzgerald created this drink for the 2009 San Francisco Slow Food Festival using only local ingredients: The gin came from Distillery No. 209 (located at Pier 50 on Fisherman's Wharf), the apples for the juice from a Sonoma orchard and the lemon verbena from an urban garden run by his cousin. Even the club soda was Bay Area–made, by the bottle-recycling Seltzer Sisters.

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  • Servings: Makes 1 Drink

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  • 8 fresh lemon verbena leaves or one 1 1/2-inch piece of lemongrass, tender inner white bulb only, crushed
  • Ice
  • 2 ounces gin, preferably Junípero
  • 2 ounces unfiltered apple juice
  • 1 ounce chilled club soda

How to make this recipe

  1. In a collins glass, gently muddle the lemon verbena leaves or lemongrass bulb. Add ice and the gin and apple juice; stir well. If using lemongrass, discard the bulb. Stir in the club soda.

Contributed By Photo © Tina Rupp Published July 2011

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