Part of the classic Collins lineage, the Jessica Collins is named for cookbook author and legendary hostess Jessica Seinfeld. The tall, warm-weather drink—created specifically for an August cocktail party—is built upon the timeless Collins formula of gin, citrus and soda. In this case, the clean profile of Hendrick’s gin pairs with mouth-puckering ruby red grapefruit and tangy lime. Sugar that’s been rubbed with grapefruit peels forms the base for a sugar syrup, and a splash of Aperol transforms the drink from simple Collins into a bittersweet, pink aperitif that sates like a Tom Collins, with the grace of a Greyhound.
Leslie Pariseau | Brooklyn, NY
- 2 ounces gin, preferably Hendrick's
- 1/4 ounces Aperol
- 3/4 ounce grapefruit juice, ruby red
- 1/4 ounce lime juice
- 1/4 ounce grapefruit simple syrup (see Editor's Note)
- 2 dashes rhubarb bitters
- soda water
Garnish: long, curling grapefruit peel
- Add gin, Aperol, grapefruit juice, lime juice, simple syrup and rhubarb bitters to a cocktail shaker.
- Add ice and shake until chilled.
- Strain over ice into a Collins glass.
- Top with soda water.
- Garnish with a long, curling grapefruit peel.
To make grapefruit simple syrup, add the peels of one grapefruit to 1 cup of sugar. Rub together and let infuse for at least one hour. Once peels have infused, discard and add sugar and 1 cup of water to a saucepan. Set over low heat and serve until dissolved. Bring to room temperature and store in an airtight container until ready to use.