📝 About This Recipe
Elevate your temperance game with this sophisticated reimagining of the classic Tom Collins, trading the gin for a complex, garden-fresh profile. This drink celebrates the cooling essence of English cucumbers and the bright acidity of hand-pressed lemons, balanced by a hint of aromatic rosemary. It is a masterclass in refreshing mixology, proving that a drink doesn't need spirits to be the most elegant glass in the room.
🥗 Ingredients
The Botanical Base
- 3 slices English Cucumber (roughly 1/2 inch thick for muddling)
- 1 sprig Fresh Rosemary (leaves stripped for the shaker)
- 1 ounce Fresh Lemon Juice (strained, about half a large lemon)
- 3/4 ounce Rosemary Simple Syrup (see preparation instructions)
Rosemary Simple Syrup (Batch)
- 1 cup Granulated Sugar
- 1 cup Filtered Water
- 3 sprigs Fresh Rosemary (bruised to release oils)
The Effervescence
- 3-4 ounces Premium Soda Water (chilled, such as Fever-Tree or Perrier)
- 1 cup Artisanal Ice (large cubes for the shaker and spears for the glass)
For Garnish
- 1 ribbon English Cucumber (peeled lengthwise with a Y-peeler)
- 1 sprig Fresh Rosemary (for aromatic garnish)
- 1 piece Lemon Wheel (thinly sliced)
- 1 pinch Black Peppercorns (optional, for a savory edge)
👨🍳 Instructions
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1
Prepare the Rosemary Simple Syrup: Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat.
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2
Stir the syrup until the sugar is completely dissolved, then add 3 bruised rosemary sprigs and bring to a bare simmer.
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3
Remove the syrup from heat and let it steep for 10 minutes. Strain into a glass jar and chill completely before use.
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4
Chill your Collins glass (tall and narrow) in the freezer for at least 5 minutes prior to assembly.
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5
Using a vegetable peeler, create a long, thin ribbon from an English cucumber. Press the ribbon against the inside wall of the chilled glass in a spiral pattern.
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6
In a cocktail shaker, place the 3 cucumber slices and the leaves from one small rosemary sprig.
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7
Muddle the cucumber and rosemary thoroughly until the cucumber is pulverized and the juices are released.
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8
Add 1 ounce of fresh lemon juice and 3/4 ounce of the chilled rosemary simple syrup to the shaker.
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9
Fill the shaker 3/4 full with large ice cubes. Secure the lid and shake vigorously for 12-15 seconds until the outside of the shaker is frosty.
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10
Double strain the mixture (using a Hawthorne strainer and a fine-mesh tea strainer) into the prepared Collins glass filled with fresh ice spears or large cubes.
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11
Top the glass slowly with 3-4 ounces of chilled soda water, allowing the bubbles to mix with the botanical base.
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12
Gently lift the ice with a long bar spoon once or twice to integrate the flavors without dissipating the carbonation.
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13
Garnish with a fresh rosemary sprig (slap it against your palm first to release the oils) and a thin lemon wheel.
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14
Optional: Sprinkle a tiny pinch of cracked black pepper over the top to enhance the savory notes of the cucumber.
💡 Chef's Tips
Always use English cucumbers (hothouse) as they have thinner skins and fewer seeds, providing a cleaner flavor. Double straining is essential here to remove the tiny bits of muddled rosemary and cucumber pulp for a crystal-clear drink. If you find the drink too sweet, increase the lemon juice by 1/4 ounce; if too tart, add a splash more syrup. Slapping the rosemary garnish is a pro-chef secret—it breaks the capillaries in the leaves to release the aroma immediately. Ensure your soda water is ice-cold before pouring to maintain maximum effervescence.
🍽️ Serving Suggestions
Pair this with a chilled watermelon and feta salad for a refreshing summer lunch. Serve alongside smoked salmon tartines with capers and dill. It acts as a perfect palate cleanser between courses of a spicy Thai or Indian meal. Enjoy as a sophisticated afternoon 'sundowner' on a patio with a bowl of Marcona almonds. Great with light seafood dishes like grilled sea bass or shrimp ceviche.