Bitter Tom

Brad Farran | Durham, North Carolina

photo: Daniel Krieger

In an effort to create a bitters-based Tom Collins (and one-up fellow New York bartender Sam Ross’s Grapefruit Collins), Brad Farran created its “hotter, younger cousin,” the Bitter Tom made with Campari and Bénédictine. “Kevin Diedrich, who I was working with at the time, really helped to crystallize this cocktail by suggesting that I use pomegranate molasses to bring it together.”

Ingredients

Serving: 1

  • 2 ounces gin (preferably Tanqueray)
  • 2 ounces gin (preferably Tanqueray)
  • 1/2 ounce Campari
  • 1/2 ounce Campari
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 1/2 ounce simple syrup (1:1, sugar:water)
  • 1/2 ounce simple syrup (1:1, sugar:water)
  • 1 teaspoon Bénédictine
  • 1 teaspoon Bénédictine
  • 1 teaspoon pomegranate molasses
  • 1 teaspoon pomegranate molasses
  • 1 ounce soda water
  • 1 ounce soda water

Garnish: grapefruit twist

Directions
  1. Add all ingredients except soda water to a cocktail shaker.
  2. Add ice and roll back and forth from shaker tin to shaker tin.
  3. Strain over ice into a Collins glass.
  4. Top with soda and garnish with a grapefruit twist.

Tagged: Brad Farran, Collins, gin, grapefruit, Kevin Diedrich, pomegranate molasses, Sam Ross

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