Doctor Collins

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The story behind this drink is about family. When I was a young boy, my parents had a small wet bar in our house and it was there that I learned of the Tom Collins. It was one of the first drinks I ever knew of. Fast forward a couple of decades and the Tom Collins has become one of my favorite summer drinks and will always remind me of my parents.

To this day, the Tom Collins is still one of my father's favorite drinks. Growing up he also fancied another drink with ginger ale and whiskey, often Canadian Club or Seagram's. Knowing this, I started making him whiskey Collins variations over the past 5 years. One day I infused some fresh sage herb into rye whiskey, and mixed it with some ginger syrup and fresh lemon juice. The herb infusion adds botanical characteristics that you would normally find in gin.

The name of this drink is a nod to my father, who happens to be a doctor. 

The Doctor Collins recipe:

  • 1.5 oz Sage infused rye whiskey (I recommend using Bulleit or Rittenhouse)

  • .75 oz ginger syrup

  • .75 oz lemon juice

  • 2-3 oz soda water

  • Garnish: sage leaves and lemon peel

Add all ingredients, except soda water to a cocktail shaker. Add ice and shake well for 20 seconds. Double strain into a Collins glass with ice. Top with soda water and garnish.

Substitutions:

Rye whiskey: Infused Bourbon or Irish whiskey could be used as well. Gin will work nicely too. If you don't infuse a spirit, you can muddle sage leaves (4-6) in a cocktail shaker with your sweetener (ginger or simple syrup). Keep the muddle leaves in the shaker and shake with the rest of the ingredients with them in it. Double strain into Collins glass with ice, top with soda water or ginger ale. 

Ginger Syrup: Ginger Ale could be used in place of soda water. However, you will need to substitute the ginger syrup with simple syrup. 

View Sage Infused Rye Whiskey Recipe >>>

 

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