Frozen Tom Collins
Think of this frozen drink as a Tom Collins meets Italian lemon ice: It’s refreshingly sweet-tart, boozy and fully capable of giving you brain freeze in a painfully nostalgic way. Since colder temperatures can shift the way we perceive sweetness, frozen drinks read less sweet on the palate and thus require a bit more added sugar to balance flavors. This recipe employs a final flourish of syrupy maraschino cherries, stirred in to taste. If you’re skipping the cherries or don’t have time to run out to stock up, you can simply add a bit more simple syrup to taste while blending. You’ll lose the brilliant color contrast — and the outright fun of snacking on ice-cold, candylike cherries — but, like most good drinks, this one’s adaptable.
- Serves: 6 persons
- 8ounces gin
- 6ounces fresh lemon juice (from 3 to 4 large lemons)
- 4ounces simple syrup (1:1 granulated sugar and water)
- 5to 6 cups cracked or crushed ice cubes
- Maraschino cherries and syrup, preferably Luxardo, for serving
Step 1In an airtight container, combine the gin, lemon juice and simple syrup. Seal and refrigerate until thoroughly chilled, at least 4 hours or overnight.
Step 2Transfer the chilled mixture to the blender, add the ice and blend until smooth and slushy.
Step 3Divide the mixture among 6 lowball glasses; garnish each with a few cherries and a drizzle of cherry syrup. Serve immediately, and store any extras in the freezer in a covered container until ready to enjoy.