Developed by headwaiter John Collins of London’s Limmer’s Hotel in the late 1800s, the Collins has transcended mere cocktail status to become an entire class of drinks that are all a variation on sparkling lemonade served tall over ice. The simplicity of the Collins is what makes it so versatile, and while substituting base spirits is one way to complement its flavors, playing with garnish is a great way to complement those base spirits. St. George Terroir works beautifully in a Collins because the lemon in the drink brings out the citrus peel we use to make the gin. But the real fun comes from adding fresh herbs to highlight the botanicals that give Terroir its signature. Fennel (which grows shoulder high along the trails of Northern California) is a great choice. So is bay leaf (which grows wild in the backyards of some of our distillers.) Use what you have on hand, or use the Terroir Collins as an excuse to pick up some fresh herbs. To make the drink, add gin, juice, and simple syrup to a tall glass. Stir to mix, then add ice. Top with soda water and give a quick stir to combine, then garnish and enjoy.
