I was reminded on Saturday night of the beauty of simple recipes. Talking the guys at Velutto through making a spectacular Tom Collins and seeing it bring a smile to the face of the guy drinking it reminded me once again why I love cocktails enough to spend my spare time writing about them.
They are at their best transformative, little windows into something else and a spark of inspiration. I had taken my friend, also called Tom, to such a window that night.
Sitting through Tom’s window was, amongst other things, an Apple Tom Collins. While I couldn’t put one together for him on the night. I came home inspired to make one. Most of the recipes asked for Applejack, and having none, I went in a different direction.
A Collins for Tom.
45mls Smirnoff Black, 15mls Sour Apple Syrup†, 7.5mls absinthe, 30mls fresh lime juice. Combine in a large glass, stir well. Ice the glass, top with soda and garnish with an apple fan.
†Sour Apple Syrup is made by first making a plain 1:1 sugar syrup and once it has cooled, the addition and steeping of 3 Granny Smith Apples, macerated as finely as you can be bothered. If you add the apple while the syrup is still warm, the fructose will stew and turn to glucose, making your syrup more poached apple than sour apple.