Saturday, May 18, 2013

Weekend Cocktail #37: Chambly Collins

I always look forward to browsing the LCBO’s Food and Drink magazine for their tasty recipes entertaining ideas, and especially loved the latest issue’s beer-based cocktail story from Bier Markt’s - perfect for this May 24 long weekend!

Chambly Collins

Here is one bursting with summer freshness that uses one of my fave brews Blanche de Chambly :


  • 1/2 tangerine, cubed
  • 4 fresh raspberries
  • 1 oz *Hibiscus Pink Peppercorn syrup
  • 1/2 oz Tanqueray Dry Gin
  • 4 oz Blanche de Chambly
  1. Muddle fresh tangerine and raspberries in a Collins glass.
  2. Fill with ice, then add Hibiscus Pink Peppercorn syrup and gin.
  3. Top with Blanche de Chambly, stir well and garnish with fresh tangerine.

* For Hibiscus Pink Peppercorn Syrup, combine 1 cup sugar and 1 hibiscus tea bag (Celestial Seasonings Red Zinger or Yellow Zinger) with 1 cup hot water and 2 tsp. pink peppercorns. Stir to dissolve sugar and steep the tea. Remove the bag. Chill & store

(image and recipe via LCBO Food and Drink)

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