Riff on the Tom Collins in Imbibe Magazine, May/June 2019. By Meaghan Dorman, Dear Irving, NYC
1 oz. gin (Dear Irving uses Fords)
1 oz. Cocchi Americano
3/4 oz jasmine syrup (I used Jasmine Liqueur + 1/4 oz. simple)
1/2 oz. fresh lemon juice
4-5 fresh mint leaves
Chilled soda water
Shake the first 5 ingredients w/ ice to chill, then strain into an ice-filled glass, top with soda water, and garnish.
Jasmine Syrup: Add 1 Tbsp. of loose-leaf Jasmine tea to 8 oz. of boiling water and let steep for 5 minutes. Strain, then add 8 oz. of granulated sugar to the tea, stirring until the sugar has dissolved. Keep refrigerated for up to 2 weeks.