Shirley Collins
By Charlotte Bernhardt
Shirley Collins
By Charlotte Bernhardt
Yield/Serves:
Makes 1 serving
- 1-½ ounce Voyager Gin (single-batch distilled by Pacific Distillery in Washington state)
- 1 ounce lemon juice
- ½ ounce simple syrup
- Soda water
- ½ ounce sink of cherry heering (an inverse of a float)
- Lemon and brandied cherry, for garnish
Named after the founder of Sur La Table, this riff on the classic Tom Collins is a great any-occasion cocktail. We’ve found that just about everyone loves this drink once they’ve tried it, much as the real Shirley was beloved by all her Seattle customers.
In a shaker tin or pint glass, add the gin, lemon juice and simple syrup. Add ice, cover and shake briefly (this drink is served over ice, so lengthy shaking is not necessary). Strain through a fine-mesh strainer into a Collins (highball) glass filled with ice. Top with soda water, leaving about a ¼" of space for the cherry heering.
Place a bar spoon into the glass, making sure that the spoon comes to rest against the bottom. Pour the heering slowly along the spoon. Poured correctly, the heering will travel down the length of the spoon and form a layer below the other ingredients. Garnish with a lemon wheel and brandied cherry.
In a shaker tin or pint glass, add the gin, lemon juice and simple syrup. Add ice, cover and shake briefly (this drink is served over ice, so lengthy shaking is not necessary). Strain through a fine-mesh strainer into a Collins (highball) glass filled with ice. Top with soda water, leaving about a ¼" of space for the cherry heering.
Place a bar spoon into the glass, making sure that the spoon comes to rest against the bottom. Pour the heering slowly along the spoon. Poured correctly, the heering will travel down the length of the spoon and form a layer below the other ingredients. Garnish with a lemon wheel and brandied cherry.