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  • Orange Rosemary Collins Cocktail

Orange Rosemary Collins Cocktail

Gin
Author: Smriti Dey
A glass of orange beverage garnished with a lemon slice and rosemary, placed on a white surface with coconut, tangerine, lemon, and rosemary in the background.
Ingredients
Method

A seasonal recipe in the Collins family, the orange rosemary Collins cocktail introduces botanical notes by retaining its core structure. While a traditional Collins cocktail leans on the acidic sweetness equilibrium, this variation shifts focus toward aroma, using herbal infusion to create a unique twist. The method relies on sequential layering, controlled stirring and precise dilution over ice to preserve integrity. Without interfering in its simplicity, this contemporary spin makes for a great daytime event option.

What you’ll need

Ingredients

Serves:
1
  • Gordon’s London Dry Gin (or any other gin of choice)
    15ml
  • Orange juice
    10ml
  • Lemon juice
    5ml
  • Rosemary syrup
    7ml
  • Soda water
    20ml
  • Rosemary sprig
    For garnish
  • Orange peel
    For garnish

Method

  1. Step 1

    Add the gin, orange and lemon juice as well as rosemary syrup to a cocktail shaker filled with ice.

  2. Step 2

    Shake thoroughly until well chilled, then strain into a chilled Collins glass filled with ice.

  3. Step 3

    Top with soda water and stir gently to combine.

  4. Step 4

    Garnish with a rosemary sprig and a twist of orange peel. Serve immediately.

Tips & Suggestions

  • When making the rosemary syrup at home, allow it to rest for at least 30 minutes after infusion to get a more concentrated flavour before bottling.

  • Test the citrus ratio with small batches, as acidity varies seasonally, especially when using fresh produce.

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Gin

FAQs

Dried rosemary is not recommended for syrup or garnish since it lacks aroma and may introduce bitterness as well as visual inconsistency.

Flavoured soda may be used if it aligns with the drink’s citrus and herbal profile, but one must avoid artificial additives.

Yes, excessive steeping may extract bitter compounds, especially from the stems, which disrupt the cocktail’s flavour balance.

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