FROZEN TOM COLLINS

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Frozen Tom Collins image

Think of this frozen drink as a Tom Collins meets Italian lemon ice: It's refreshingly sweet-tart, boozy and fully capable of giving you brain freeze in a painfully nostalgic way. Since colder temperatures can shift the way we perceive sweetness, frozen drinks read less sweet on the palate and thus require a bit more added sugar to balance flavors. This recipe employs a final flourish of syrupy maraschino cherries, stirred in to taste. If you're skipping the cherries or don't have time to run out to stock up, you can simply add a bit more simple syrup to taste while blending. You'll lose the brilliant color contrast - and the outright fun of snacking on ice-cold, candylike cherries - but, like most good drinks, this one's adaptable.

Provided by Rebekah Peppler

Categories     cocktails

Time 4h10m

Yield 6 to 8 servings

Number Of Ingredients 5

8 ounces gin
6 ounces fresh lemon juice (from 3 to 4 large lemons)
4 ounces simple syrup (1:1 granulated sugar and water)
5 to 6 cups cracked or crushed ice cubes
Maraschino cherries and syrup, preferably Luxardo, for serving

Steps:

  • In an airtight container, combine the gin, lemon juice and simple syrup. Seal and refrigerate until thoroughly chilled, at least 4 hours or overnight.
  • Transfer the chilled mixture to the blender, add the ice and blend until smooth and slushy.
  • Divide the mixture among 6 lowball glasses; garnish each with a few cherries and a drizzle of cherry syrup. Serve immediately, and store any extras in the freezer in a covered container until ready to enjoy.

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