The St. Germain Collins – by John Pringle of Globe, San Francisco
Experimentation is the foundation and the fun that being a good bartender is built on. John Pringle of Globe in San Francisco agrees. “I’ve been playing with St. Germain quite a bit lately,” he says. “I like it’s unusual sweetness and floral character and I’ve been using it in places I might normally use simple syrup.”
From those experiments, Pringle has created a new take on the Tom Collins. Not satisfied just substituting St. Germain for the simple syrup in the classic recipe, he also replaces the soda water with champagne. “The kids like the bubbles,” he says adding, “the ladies love this drink.” Try it and see why.
The Not Collins – by John Pringle
2 1/2 ounces gin
juice of 1/2 of a lemon
1 ounce St. Germaine
Place the gin, lemon juice and St. Germain in an ice filled cocktail shaker and shake vigorously to combine. Pour into a chilled collins glass (pictured here in a rocks glass), add ice and top with champagne. Garnish with a lemon wedge and serve. Cheers!
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