Garden Collins

FARM TO TABLE, BUT COCKTAIL EDITION!

If your summertime happy hour game needs a refresh, meet the Garden Collins — a gin cocktail that is incredibly vibrant and herbaceous.

I love her! I had so much fun recipe testing this one and while I made it with a variation of green juices (depending on the juice that I had batched that week)...each and every time the cocktail was DELICIOUS.

I love a good a farmer’s market trip on a Saturday afternoon and I am telling you, a pro-tip or hack to life is to 1) go to the farmers market 2) come home with your haul (one that ideally includes flowers) 3) making happy hour at home with this VERY cocktail recipe.

My take on a classic Collins cocktail (spirit + citrus + sweetener + soda) gets a savory, citrusy, fresh twist with green juice and just the right amount of fruit chaat masala. Drinking your greens can be fun and let this recipe serve as proof.

I do also need to call out that this cocktail comes together in seconds. You can even grab a cold-pressed green juice bottle from the store to make it. I also happen to think this is a perfect batched cocktail as you can make it in a pitcher and call it a day. Happy August!!!

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INGREDIENTS

• 2 oz brewed matcha (1 tsp matcha + 2 oz of hot water, whisked and cooled)

• 1 oz vodka

• ½ oz white crème de cacao

• ½ oz strawberry jam (*if chunky, stir it to loosen before adding it into the shaker)

• Dehydrated strawberry or fresh strawberry on a cocktail pick, optional for garnish

• 1 1/2 oz of gin

• 1 1/2 oz green juice (I've found that a blend of greens i.e. kale/spinach with cucumber, green apple, and ginger works amazingly well)

• 1/2 oz (less or more to taste) honey simple syrup

• 1/4 teaspoon (less or more to taste) of fruit chaat masala

• Club soda to top

• Cucumber ribbons, edible flowers, citrus wheels, mint, and/or micro greens, optional for garnish

  
  

DIRECTIONS 

1. Begin by preparing your simple syrup. In a small saucepan, combine equal parts honey and water (e.g., 1/2 cup each). Warm over medium heat, stirring until the honey dissolves completely. Remove from heat and let it cool. Store in the refrigerator for up to two weeks.

2. In a cocktail shaker, combine the gin, green juice, freshly squeezed lime or lemon juice, honey simple syrup, and chaat masala.

3. Add ice to the shaker and shake vigorously until well-chilled.

4. Strain the mixture into a Collins glass filled with ice.

5. Top generously with club soda! If desired, garnish with whatever leftover ingredients you have from juicing - ideally anything bright/fresh will do! This is also beautiful with a citrus wheel and/or a fresh mint spring.

   
   

~ Serves 1

Notes

• If you’re juicing at home, focus on fresh produce like celery, spinach, cucumber, and green apple for a balanced flavor profile. If you prefer store-bought or batching for a large group, cold-pressed green juice blends without any added sugar will work best. My only recommendation whether you are juicing at home or buying a store bought version is to mind the sugar. You can always add more honey simple syrup but the goal is to ensure the drink isn't overly sweet OR bitter.

• For a simple mocktail version, simply swap the gin for non-alcoholic gin!

• If you're interested in batching this for those perfect late-summer patio hangs, I cannot recommend this recipe enough! Pro-tip: Mix everything except the soda water in advance, and top with club soda and garnish just before serving!

• For this recipe, either an American or London gin will work. Herb-forward gins like Hendrick’s or The Botanist also pair beautifully with the green juice if you're at the store and are in need of specific brand recommendations. :)

• Fruit chaat masala vs. regular chaat masala: Yes! There is a difference. While the two spice blends share some similar ingredients, they’re designed for different uses and do taste different. Fruit chaat masala is a lighter, sweeter-leaning blend specifically meant to enhance fresh fruit. It usually contains amchur and black salt as well, but has less chili heat. If regular chaat masala it is the only thing you have on hand, I would recommend starting with 1/8 of a teaspoon instead of using the 1/4 of a teaspoon this recipe calls for.