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.

Ingredients 4 Servings

  • Ancho-Arbol Syrup
  • 1 cup sugar
  • 1 cup water
  • 8 dried chilies de arbol, stemmed and seeded
  • 1 teaspoon McCormick Gourmet™ Ancho Chile Pepper
  • 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


  • 1 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)
  • 2 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.


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.

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(per Serving)

Nutrition information coming soon.

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