Caribbean Collins

Lately, I have found myself floating a little of something on everything; I don’t know when this started really but I just love the way a cocktail looks when there is a separation in colors. One of the easiest things to float is bitters, and it doesn’t only look cool but in a cocktail like this using some ANGOSTURA^® aromatic bitters can really balance everything.

This new rendition of the classic Tom Collins cocktail came to be because I love using grapefruit juice in cocktails during these warmer months, as it is really refreshing. I originally put everything together without the Aperol but it was unbalanced and needed something sweet and keeping with my grapefruit profile I decided to skip the simple syrup and use the Aperol to add some flavor while balancing the acidity of the citrus. I once worked with a bartender back in Melbourne who lived by the stuff, any time he tasted a drink and it just wasn’t perfect he would grab his bottle of ANGOSTURA^®aromatic bitters and add just 2-3 dashes. I was a little apprehensive at first about his unorthodox balancing technique but after tasting the great results time and again I could no longer debate them; no wonder every bar in the world has a bottle of ANGOSTURA^® aromatic bitters somewhere within reach.

Recipe:

• 1.5 ounces gin
• ½ ounce Aperol
• 1 ounce grapefruit juice
• ½ ounce lime juice
• 2-3 ounces of soda water (top)
• 5 dashes ANGOSTURA^® aromatic bitters (float)

Method:

1. Combine gin, Aperol, grapefruit juice, and lime juice in a cocktail shaker with ice
2. Shake to chill and combine ingredients
3. Strain into Collins glass over fresh ice
4. Top with soda water
5. Float ANGOSTURA^® aromatic bitters on top
6. Garnish with a half grapefruit wheel
7. Enjoy!