Yuzu Collins - by Brookie's Gin.
Brookie’s take on a classic Tom Collins, using Slow Gin and Rose Vermouth – pairs ideally with Ben D...
2 mint leaves
1 kiwi fruit
1 Tbs sugar
2.5cm piece of vanilla bean, split and seeds scraped with the back of a knife
30mL cold soda water
In a blender pulse the kiwi, mint, sugar and vanilla bean for 5 seconds until puréed.
Pour into a cocktail shaker.
Add tequila and enough ice to fill shaker.
Cover and shake until frothy and chilled.
Pour and top with soda water. Stir gently with a straw.
Photo Credits: Lori Lynn