The Luli Collins is a riff on Jon Mullen’s favorite shift drink, the Tom Collins. Rather than the expected gin base, Mullen opts for Luli Moscato Chinato and Villa de Varda Amarone Riserva grappa for this version he serves at Bar Pisellino. “It’s built around different applications of grapes,” he explains of his split base, which marries both fermented and distilled grape components for a layered Collins by way of Italy.
- 1 1/2 ounces Luli Moscato Chinato
- 1 ounce grappa, preferably Villa de Varda Riserva Amarone
- 1 ounce lemon cordial (see Editor's Note)
- 1/2 ounce lemon juice
- 1 dash orange bitters
- soda water, to top
Garnish: frozen grapes, mint, powdered sugar
- Combine all ingredients, except the soda water, in a mixing tin and shake with ice.
- Strain into a highball glass filled with ice.
- Top with soda water.
- Garnish with frozen grapes, mint and powdered sugar.
15 lemon peels
1000 grams white sugar
1000 grams lemon juice
1 ounce vodka
Combine the lemon peels and sugar overnight at room temperature and let sit overnight. Add the lemon juice and whisk until the sugar has dissolved. Add the vodka, strain out the solids. Will keep for up to 2 weeks in the refrigerator.