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Jerry’s book – The bartender’s guide, called for the Tom Collins to be made in the following way:
5 or 6 dashes of gum syrup (sugar syrup)Juice of a small lemon (around 30ml)1 large wine-glass of gin2 or 3 lumps of ice
Combine all the ingredients in a shaker, shake until chilled, and strain into a collins glass filled with ice. Top-up with plain soda water.
To make our signature Tom Collins, we stick with the same four key ingredients but swap out the shaking for stirring and change the ratio a little to a more contemporary taste. To make the Forager’s Tom Collins combine in a mixing glass:
45ml of Forager’s Black Label Gin25ml Freshly squeezed lemon juice15ml of quality Gomme (sugar syrup)Ice
Stir until nicely chilled. Strain into an ice-filled highball glass. Top up with soda, and garnish with a straw, lemon twist and a single cherry.
It was whilst running a cocktail night in one of the Forager’s gin approved stockists that we wanted to create something that blended together Forager’s Gin, classic cocktails, and something they had on their shelves. Thankfully they had Er Boqueron, a Spanish artisan beer made from natural ingredients, using Mediterranean Sea water from an area near Valencia.
Replacing plain soda, with Er Boqueron beer, a super-fun high-octane version of the classic was born. Its name – well it had to be named super-fun, high-octane JoJo Thompson – Co-owner of the High Street Deli where the night was held.
To make the JoJo Collins combine in a mixing glass:
45ml of Forager’s Black Label Gin25ml Freshly squeezed lemon juice20ml of quality Gomme (sugar syrup)1 or 2 dashes of Angostura orange bittersIce
Stir until nicely chilled. Strain into an ice-filled highball glass. Top up with Er Boqueron, serve with a straw, and garnish with lemon twist and a single thyme sprig.
