Cruising Down Collins Recipes

Steps:

• Combine the chopped celery, sugar and 2/3 cup water in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves, 1 to 2 minutes. Let cool, about 30 minutes.
• Strain the celery syrup into a pitcher and add the gin, lemon juice and tangerine juice. Pour into ice-filled glasses and top with seltzer. Garnish each with a lemon slice and some celery leaves.

Steps:

• First make the mint simple syrup: Put 1 cup of sugar and 1 cup of water into a saucepan over medium-high heat. Bring to a boil, stirring occasionally until the sugar is dissolved. Turn off the heat. Bruise the mint a little by rubbing it between your fingers. Add mint to the syrup and set aside until it cools, at least 1 hour. Strain into a clean jar and discard the mint. Cover the jar with a lid. Leftover syrup can be stored in the refrigerator for up to 2 months.
• To make the drinks, fill 4 glasses with ice. Put 2 tablespoons of mint simple syrup into each glass. Top with about a cup of club soda and a teaspoon of lemon juice. Stir gently and garnish with a mint sprig. Add 1 1/2 ounces of gin to each glass, if desired.

Steps:

• Bring 1/4 cup each honey, fresh mint and water to a boil, stirring. Off the heat, add 1 black tea bag and steep 30 minutes. Strain and chill. For each drink, shake 2 1/4 ounces bourbon, 1 ounce lemon juice and 1 tablespoon tea syrup in a shaker with ice; serve over ice and top with seltzer. Garnish with lemon and mint.

Steps:

• Combine the whisky, orange liqueur, ginger, apricot preserves and lemon juice in a cocktail shaker. Muddle the ginger in the shaker, then cover and shake vigorously. Strain into an ice-filled glass. Garnish with a lemon slice.