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Tom Collins gets a winter twist in cocktail recipe from Campo

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Justin Jensick of Campo, recognized as one of the Best New Restaurants of 2012 by Esquire Magazine, created this interesting take on the classic Tom Collins, which he calls the gypsy Collins. A housemade rosemary simple syrup and a touch of bergamot bitters gives it a wintry flavor.

20 must-have winter cocktails: not a hot toddy in sight


For the rosemary simple syrup:

  • 1 c sugar
  • 1 c water
  • 1 sprig rosemary

For the cocktail:

  • 2 fl oz gin
  • ¾ fl oz rosemary simple syrup
  • ¾ fl oz lemon juice
  • 3 dashes of bergamot bitters
  • 1 sprig rosemary, for garnish


For the rosemary simple syrup:

1. In a medium-sized pot, combine all of the ingredients and heat until the sugar dissolves.

For the cocktail:

1. Fill a rocks glass with ice.

2. In a cocktail shaker, combine the gin, simple syrup, lemon juice, and bitters.

3. Shake all ingredients, and strain into the glass. Garnish with a rosemary sprig.



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