Smooth yet spicy, with notes of citrus and texture like honey. And that's just the Lillet Blanc. No wonder it gets on so well with whiskey. This local spin on the Tom Collins is a Dublin refresher, perfect for summer days and cooler nights alike.
- 0.75 part Jameson Black Barrel
- 1 part Rhubarb Liqueur
- 0.25 part Fresh Lemon Champagne
- Combine Jameson Original, Lillet Blanc, elderflower liqueur, rosehip syrup and lemon juice and stir.
- Pour into a highball glass filled with cubed ice and stir once more, before topping up with soda water.
- Garnish with a lemon twist.
Ingredients
- 0.75 part Jameson Black Barrel
- 1 part Rhubarb Liqueur
- 0.25 part Fresh Lemon Champagne
How To Make
- Combine Jameson Original, Lillet Blanc, elderflower liqueur, rosehip syrup and lemon juice and stir.
- Pour into a highball glass filled with cubed ice and stir once more, before topping up with soda water.
- Garnish with a lemon twist.
Bow St. Collins Creations
#BOWSTCOLLINS
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