GM-P Collins

Name: GM-P Collins
Ingredients: 2 oz London dry gin; ¾ oz. fennel syrup; ¾ oz. fresh lemon juice; 1 dash celery bitters; Pinch of salt; Soda, to top; 2 dashes Peychaud's bitters

From Imbibe Magazine·View original →

collins

Ingredients

2 ozLondon dry gin
¾ oz. fennel syrup
¾ oz. fresh lemon juice
1dash celery bitters
Pinch of salt
Soda, to top
2 dashesPeychaud's bitters

Preparation

1.
Add the gin, fennel syrup, lemon, celery bitters, and salt to a shaker, add ice and shake to chill. Strain into an ice-filled Collins glass and top with soda and 2 dashes of Peychaud’s bitters. Garnish.
2.
Fennel Syrup: Add 3 cups of water and 3 cups of sugar to a medium-sized pot on medium-high heat. Once the sugar dissolves, add 4 cups of chopped fennel (bulbs and tops) and 1 thin ginger slice, and stir occasionally. As the liquid begins to turn color and the fennel become soft, remove from the heat and cover. When the mixture cools, strain it through a tea strainer into a bottle and refrigerate for up to 2 weeks. Yields approximately 1 quart.