Caribbean Collins

by James Stevenson

Lately I have found myself floating a little of something on everything; I don’t know when this started really but I just love the way a cocktail looks when there is a separation in colors. One of the easiest things to float is bitters, and it doesn’t only look cool but in a cocktail like this using some ANGOSTURA® aromatic bitters can really balance everything.

This new rendition on the classic Tom Collins cocktail came to be because I love using grapefruit juice in cocktails during these warmer months, as it is really refreshing. I originally put everything together without the Aperol but it was unbalanced and needed something sweet and keeping with my grapefruit profile I decided to skip the simple syrup and use the Aperol to add some flavor while balancing the acidity of the citrus. I once worked with a bartender back in Melbourne who lived by the stuff, any time he tasted a drink and it just wasn’t perfect he would grab his bottle of ANGOSTURA®aromatic bitters and add just 2-3 dashes. I was a little apprehensive at first about his unorthodox balancing technique but after tasting the great results time and again I could no longer debate them; no wonder every bar in the world has a bottle of ANGOSTURA® aromatic bitters somewhere within reach.

Recipe:

  • 1.5 ounces gin
  • ½ ounce Aperol
  • 1 ounce grapefruit juice
  • ½ ounce lime juice
  • 2-3 ounces soda water (top)
  • 5 dashes ANGOSTURA® aromatic bitters (float)

Method:

  1. Combine gin, Aperol, grapefruit juice and lime juice in a cocktail shaker with ice
  2. Shake to chill and combine ingredients
  3. Strain into Collins glass over fresh ice
  4. Top with soda water
  5. Float ANGOSTURA® aromatic bitters on top
  6. Garnish with a half grapefruit wheel
  7. Enjoy!

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