Beefsteak Collins Cocktail

A take on the classic Gin Collins, spiked with a play on one of its ingredients: beefsteak tomatoes.

Created by Aviram Turgeman, Tour de France Beverage Director
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD:
LEVEL: Intermediate

ingredients

COCKTAIL:
  • 1/4 oz grenadine
  • 3/4 oz fresh lemon juice
  • 3/4 oz thyme simple syrup, recipe follows.
  • 1 oz tomato water, recipe follows.
THYME SIMPLE SYRUP:
  • 1 bunch thyme
  • 1/2 quart water
TOMATO WATER:
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    Directions

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

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