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.

cocktails Glassware Guide

 

slideshow Reinvented Classic Cocktail Recipes

 

  • Servings: Makes 1 Drink
KEY: Summer, Barbecue/Cookout, Graduation Party, Mother's Day, Cocktails, Cocktail App, Updated, Cocktail app cocktails, Gin & Genever

Related Video

More Videos
What to Drink at London's Poco

Ingredients

  • 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

Related Video

More Videos
What to Drink at London's Poco




476656 recipes/california-collins 2013-12-06 Ryan Fitzgerald summer|barbecue-cookout|graduation-party|mothers-day|cocktails|1|cocktail-app|updated|cocktail-app|gin-&-genever july-2011,ryan fitzgerald,tom collins,classic cocktail,gin drink,mixed drink recipes,california-collins 476656
Close