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South-of-the-Border Tom Collins
beverages cocktails

South-of-the-Border Tom Collins

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.
  • 20m

    prep time

  • 10

    Ingredients

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Ingredients

4

Servings

Ancho-Arbol Syrup

Tom Collins

  • 2 limes, each cut into 4 wedges, divided
  • 8 sprigs fresh mint, divided
  • 4 sprigs fresh cilantro, divided
  • Cracked or crushed ice
  • 1 cup gin, divided
  • 2 cups club soda, divided

Instructions

  • For the Ancho-Arbol Syrup, mix all ingredients in small saucepan. Bring to boil. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 2 hours. Strain through double layer of cheesecloth or coffee filters. Cover and refrigerate until well chilled. (This makes enough syrup for 4 cocktails)

  • For each cocktail, place 2 lime wedges, 2 sprigs mint and 1 sprig cilantro in cocktail shaker. Muddle the lime with a muddler or wooden spoon to release the lime juice. Fill cocktail shaker with ice. Add 1/4 cup each gin and Ancho-Arbol Syrup; mix well. Shake until well mixed and chilled. Strain into tall ice-filled beverage glass. Top each glass with 1/2 cup club soda. Repeat with remaining ingredients to make 4 cocktails.

Nutrition information (per Serving)

Reviews

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