Clover Collins
hardlikearmour
Photo by Bobbi Lin
- Serves
- 1 cocktail/ about 2 cups syrup
This is a non-alcoholic riff on a couple of gin cocktails: the Clover Club and the Tom Collins. The vivid botanical flavors of Seedlip Garden 108 make it a great stand if for the gin.
Ingredients
Clover Collins
- 1 ounce Seedlip Garden 108
- 3/4 ounce raspberry syrup (recipe follows)
- 1/2 ounce freshly pressed lemon juice
- seltzer
- ice
Raspberry Syrup (minimally adapted from the Bar Book by Jeffrey Morgenthaler)
- 10 ounce frozen raspberries (280 g)
- 8 ounce water (240 ml)
- 7 ounce sugar (1 cup, 250 g)
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Directions
Clover Collins
- Step 1
Combine the Seedlip, raspberry syrup, and lemon juice in a Collins (or highball) glass. Fill to about 2/3 with seltzer. Add several ice cubes, and stir gently.
Raspberry Syrup (minimally adapted from the Bar Book by Jeffrey Morgenthaler)
- Step 1
Combine raspberries and water in a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat as needed to maintain a simmer for 5 to 10 minutes. The berries should become a lighter pink color, and the water should be a vibrant berry color.
- Step 2
Pour through a fine mesh strainer. Press the berries to extract the juice, but don't smush the pulp through the strainer. Add the sugar to the juice and stir to dissolve. Let cool, then transfer to a storage container and refrigerate. Keeps for about 3 weeks.