The ‘Garden Collins Summer Series’, a series dedicated to the Tom Collins cocktail continues with Rosemary and Peach Bourbon Collins using rosemary from the garden.
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Rosemary and Peach Collins – Photo © Cocktails & Bars
Rosemary and Peach Bourbon Collins Recipe
Ingredients
- 50ml bourbon
- 25ml lemon juice, freshly squeezed
- 15ml rosemary syrup (click for recipe)
- 1/4 small ripe peach, peeled and cubed
- soda water to top
Glassware: Collins glass
Garnish: rosemary sprig
Method
In a cocktail shaker, muddle the peach with lemon juice and rosemary syrup. Add bourbon, ice cubes and shake hard until well chilled. Strain into a Collins glass filled with ice cubes. Garnish with a rosemary sprig.
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