Mount Olympus Collins

Brad Farran | Durham, NC

mount olympus collins cocktail recipe brad farran

Using the blueprint of a basic Collins recipe, North Carolina bartender Brad Farran infused the usual gin base with fragrant Mount Olympus flower tea, added a dash of apricot liqueur and replaced simple syrup with sweet almond orgeat syrup to sweeten. Angostura bitters and lemon juice add the balance of spice and acid to complete the long, tall summer cocktail.

Ingredients

Serving: 1

  • 2 ounces gin, infused with Mount Olympus flower tea (see Editor's Note)
  • 2 ounces gin, infused with Mount Olympus flower tea (see Editor's Note)
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 1/2 ounce orgeat
  • 1/2 ounce orgeat
  • 1/4 ounce apricot liqueur (preferably Rothman and Winter)
  • 1/4 ounce apricot liqueur (preferably Rothman and Winter)
  • 1 dash Angostura bitters
  • 1 dash Angostura bitters
  • 1 ounce soda water
  • 1 ounce soda water

Garnish: lemon wheel

Directions
  1. Add gin, lemon juice, orgeat, apricot liqueur and Angostura to a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Strain over ice into a Collins glass.
  4. Top with soda water and garnish with a lemon wheel.
Editor's Note

Add 2 tablespoons Mount Olympus flower tea to a 750 ml bottle gin. Let steep for 24 hours. Strain and re-bottle.