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A refreshing twist on the classic Tom Collins, this cocktail features a simple syrup infused with chilies de arbol and ancho chile for a surprising kick. Fresh mint, cilantro and lime wedges balance the heat with a bright herb flavor.
Nutritional Information coming soon!
• Garnish with thin lime slices and maraschino cherries.
• For a non-alcoholic version, prepare as directed, omitting gin. Increase limes to 4, using 1 lime, cut into wedges, for each cocktail. Use short beverages and lemon-lime or cucumber soda in place of the club soda.
This recipe features Chile Pepper Ancho. Here are a few more delicious ways to use it.
Recipe by Gourmet