The Bomb Collins
- FOR THE SAGE, GINGER AND CARDAMOM SIMPLE SYRUP:
- 1 cup Water
- 1 cup Sugar
- 1 Tablespoon Ginger, Chopped
- 1 teaspoon Grated Cardamom
- 4 leaves Sage
- FOR THE BOMB COLLINS:
- 2 whole Peaches, Halved (stone Removed)
- 12 leaves Sage
- 8 ounces, fluid Gin
- 1 ounce, fluid Fresh Lime Juice
- 1 ounce, fluid Fresh Lemon Juice
- 8 dashes Bitters
- 8 Tablespoons Sage, Ginger And Cardamom Simple Syrup (recipe Above)
- 2 teaspoons Nutmeg, Grated
- 1 cup Ice
- 1 bottle Chilled Mineral Water, To Top, Use As Much As Desired, 1 Liter Bottle
- 1 cup Crushed Ice, To Top
- 4 leaves Sage, For Garnish
- 1 whole Nutmeg Nut, For Grating Over Top, Amount As Desired
- 1 whole Peach, Pitted And Quartered, For Garnish
- For the simple syrup:
- 1. In a small saucepan stir together the water and sugar and bring to a boil over medium-high heat. Stir often, until sugar dissolves.
- 2. Remove from heat and add in the ginger, cardamom and sage. Set aside to let the mixture steep for 10 minutes.
- 3. Pour the mixture into a bowl or pitcher through a sieve to strain out the sage, ginger and cardamom. Allow it to cool to room temperature. Transfer to a glass and store in the fridge.
- For the Bomb Collins:
- 1. Pull out 4 tall cocktail glasses. Muddle a peach half and 3 sage leaves in the bottom of each glass.
- 2. Add 2 ounces of gin, 1/4 ounce of lime juice, 1/4 ounce of lemon juice, 2 dashes of bitters and 1 tablespoon of the prepared simple syrup into each glass. Stir.
- 3. Fill each glass with ice and top with mineral water. Add the crushed ice over top.
- 4. Pour 1 tablespoon of additional simple syrup over the crushed ice in each glass. Grate a half a teaspoon of nutmeg on top of each cocktail.
- 5. Garnish each with a sage sprig and 1/4 peach segment.
water, sugar, ginger, cardamom, bomb, peaches, gin, lime juice, lemon juice, bitters, simple syrup, nutmeg, water, nutmeg nut
Taken from tastykitchen.com/recipes/drinks/the-bomb-collins/ (may not work)