Food & Drink

Another Fine Excuse for Drinking Rum

Friday Happy Hour: This Fresh Take on the Rum Collins

By Hadley Tomicki
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Kalimotxo.

The Dinglehopper.

Baby’s First Bourbon.

Those are all drinks you could order in Hollywood tonight.

But this one’s just called “Collins.”

So that’s a relief.

It comes from Gwen, Curtis Stone’s new meat-centric restaurant and butcher shop. Calling a butcher-shop-strapped restaurant “meat-centric” may be unnecessary. But drinking a rum collins with Martinique shrub, grapefruit soda and ginger beer sure isn’t.

So let’s get to it.

Collins

25 mL white rum (they recommend Bacardi)
25 mL Clement Créole Shrubb
25 mL fresh lemon juice
40 mL East Imperial ginger beer
40 mL East Imperial grapefruit soda

In a shaker, add rum, shrub and lemon juice, then add ice and lightly shake. Strain into a highball glass over fresh ice. Top with ginger beer and grapefruit soda. Garnish with lavender, basil blossom and sliced frozen grapes.

Hadley Tomicki lives in Los Angeles. He is probably going nowhere on the 10 Freeway this very second.

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