A take on the classic Gin Collins, spiked with a play on one of its ingredients: beefsteak tomatoes.
Recipe courtesy of Aviram Turgeman
Beefsteak Collins Cocktail


  • 1/4 ounce grenadine
  • 3/4 ounce fresh lemon juice
  • 3/4 ounce Thyme Simple Syrup, recipe follows
  • 1-ounce Tomato Water, recipe follows
  • 1 1/2 ounces gin
  • 1 1/2 ounces club soda
  • Ice 
Thyme Simple Syrup:
  • 1 bunch thyme
  • 1/2 quart water 
  • 1/2 quart sugar 
Tomato water:
  • 6-8 medium to large beefsteak tomatoes


Special equipment: cocktail prism picks

Combine ingredients in mixing glass. Add ice and shake. Strain into highball glass filled 3/4 of the way with ice. Top with club soda and stir lightly. Garnish with a slice of sun-dried tomato on a cocktail prism pick.

Thyme Simple Syrup:

Bring water to a boil. Remove coarse stems from thyme and soak boiling water for 3-4 minutes. Strain water through a fine strainer into sugar and stir thoroughly. Keep refrigerated. Will keep for 5 days refrigerated.

Tomato water:

Dice ripe red tomatoes and combine in blender. 

Blend on medium to high speed for 1-2 minutes until puree consistency. 

Pour into a cheesecloth over a perforated pan, wrap puree with cheese cloth and tie the top, let drain overnight in the refrigerator. The result should be clear light pinkish red with no seeds. Will keep fresh for 2 days refrigerated.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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