Check out this cocktail recipe that revisits the Collins cocktail, normally made with gin, lemon juice, sugar and sparkling water. Here, the bartender at Mother bar in Toronto, Canada @Mothercocktailbar has been inspired by Briottet peach cream to make a spicy, fruity cocktail!
Briottet peach cream, gin and Tio Pepe… It makes an explosive and original cocktail to serve chilled! The bartender also adds a citric solution and cordial, a sweet, non-alcoholic liquid that replaces sugar. Discover the full recipe here.
Cheers!
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For the 30% homemade citric solution:
Mix together all the ingredients: 25gr citric acid, 5gr malic acid, a pinch of salt and 1kg water.
For the spiced cordial:
Mix 150g sugar, 5g citric acid and 300g water.
Chop 2 g of red chillies and leave to infuse overnight in the solution.
Remove the chillies and you can use the cordial.
For the cocktail:
– Pour the peach liqueur, Tio Pepe, gin, citric solution and cordial into a shaker.
– Add 2 ice cubes
– Stir with a cocktail spoon
– Fill your cocktail glass with a large ice cube
– Pour the contents of your shaker into the glass and top up with sparkling water according to the size of your glass
– Enjoy!
Psst:
If you don’t have enough citric solution, replace it with lemon.
For the spicy cordial, replace it with sugar syrup with a dash of chilli.
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