The Pearl Collins is yet another smash hit from legendary mixologist Meaghan Dorman at NYC’s Dear Irving. It’s a tea-flavored twist on a classic Collins, with the delightful fragrance of jasmine and mint perfectly matched to the sweet floral notes of Cocchi Americano (a white wine apéritif – Lillet Blanc would be nearly as good, if a little bit sweeter).
- 1 part Gin or Aged gin or Botanical gin
- 1 part White wine apéritif
- ¾ part Jasmine syrup
- ½ part Lemon juice
- 5 leaves Mint
- 4 parts Sparkling water
Shake everything (except the sparkling water) with ice. Strain into a tall ice-filled glass and top with the sparkling water. Garnish with fresh mint and a wheel of lemon.
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- Pearl Collins recipe at Imbibe