Signature
Matthew Kelly/Supercall

Gin • Dry
C&C Collins

You can find the chef at Brooklyn’s Alta Calidad walking through the local market every morning, searching for ingredients for the restaurant’s ultra-fresh Mexican food. One ingredient that’s always on the list: cilantro. That ubiquitous herb inspired beverage director Eric Poplar to create this thirst-quenching take on a Tom Collins. “I created a cilantro simple syrup to help pull some of the flavor but keep the potency of the cilantro in check,” Poplar says. “The addition of a stalk of cilantro to the shaker brings back the fresh, vibrant qualities of the herb without letting the flavor become too overpowering.” A hit of celery simple syrup and celery bitters also helps tone down the cilantro’s spice, while still allowing the herbaceousness to come to the forefront of the cocktail.

The Essentials

Gin
celery syrup
Cilantro
Shaker
The Details
Contributed by

Ingredients

2 oz Gin
1 oz lime juice
.5 oz cilantro syrup
.5 oz celery syrup
2 stalks fresh Cilantro
1 oz Club soda
2 dashes Celery Bitters
2 dashes balsamic vinegar

Method

  • Combine the gin, lime juice, cilantro simple syrup, celery simple syrup and one stalk of fresh cilantro in a shaker filled with ice.
  • Shake until thoroughly chilled, about 30 seconds.  
  • Strain over ice in a Collins glass and top with club soda.
  • Garnish with one fresh cilantro stalk and two dashes of balsamic vinegar.
intermediate
Strength:
Cilantro Syrup
Custom Ingredient

Ingredients

1 Cup Sugar
1 Cup Water
3 fresh stalks Cilantro

Method

  • Add all ingredients to a saucepan over low heat and bring to a boil.
  • Stir until sugar is dissolved then remove from heat.
  • Let sit overnight before straining out cilantro.
  • Store in an airtight container in the fridge for up to one month.  
Celery Syrup
Custom Ingredient

Ingredients

1 Cup Sugar
1 Cup Water
1 stalk celery

Method

  • Add all ingredients to a saucepan over low heat and bring to a boil.
  • Stir until sugar is dissolved then remove from heat.
  • Let sit overnight before straining out celery.
  • Store in an airtight container in the fridge for up to one month.