Maybe you have a last BBQ to attend this Labor Day Weekend and need an easy pitcher drink. The Capetown Collins is that drink. It is easy to create and unique in taste – the perfect combo.
Capetown Collins* (make ahead of serving)12 ounces gin 12 ounces Rosemary-Rooibos Syrup 9 ounces fresh lemon juice 6 rosemary sprigs (optional garnishes)
In a pitcher, combine the gin, Rosemary-Rooibos Syrup and lemon juice and refrigerate until chilled, at least 1 hour. Stir well and strain into ice-filled collins glasses. Garnish with the rosemary sprigs. Makes six servings.2 cups water 1 rosemary sprig 2 rooibos tea bags 1 cup superfine sugar
In a small saucepan, bring the water to a boil with the rosemary sprig; simmer over moderate heat for 5 minutes. Remove from the heat. Add the tea bags and let steep for 5 minutes. Discard the tea bags and rosemary and stir in the sugar until dissolved. Let cool, then pour into an airtight container and refrigerate for up to 2 weeks.
You really only need an hour and a half advance notice to throw this together. The syrup is quick to steep while you juice a couple of lemons, and then combine it all in a pitcher. The rosemary and rooibos tea together give it a nice spice profile that mellows the gin. This combination of ingredients isn’t especially seasonal, so keep the Capetown Collins in mind for parties throughout the year.
*the Capetown Collins was created at No. 9 Park in Boston and featured in Food & Wine’s Cocktails 2008.
As always, check out my Glossary of Spirits page for alcohol and mixer definitions and details.