The first drink pairing combination from last week Bombay Sapphire event can be done if your guests announce themselves 10 minutes before the event.
Merlin Griffiths entertained us with the hoax story behind the Tom Collins drink. The first written recipe of the Tom Collins was in 1986 edition of The Bar-Tender’s Guide by Jerry Thomas. You can memorize the story and tell your friends as you prepare their drink.
Tom Collins Recipe
This basic drink is build in the glass. A lemon squeezer and a bar spoon are the only bar tools you need. Prepare an ice bucket with a big spoon if you expect a big crowd. Take the time to freshly squeeze the lemon juice; we can taste the difference. Avoid the powder mix.
- 1 large measure of your favorite gin – which happens, for us, to be Bombay Sapphire
- Freshly squeezed lemon juice of half a lemon
- A hint of simple syrup
- Chilled soda water
- Pour the gin in a highball or Collins glass followed by the lemon juice that you can squeeze over the glass and the sugar syrup.
- Fill the glass with ice cubes
- Top with soda water
- Mix the ingredients with the spoon
- Garnish with a lemon slice and sprig of fresh mint.
It is a refreshing drink to serve all summer. Although I love the mojito, this is so much easier to make that it is good to have it on your repertoire. For a twist on the Tom Collins, replace the simple syrup with maple syrup, honey or even passion fruit juice.
Prosciutto and Sundried Tomato Rolls
This recipe by chef Louis-Francois Marcotte is pretty good. You can make a few extra.
- 12 Prosciutto Very Slim Slices – ask your butcher to align the slices on after the other to cut your preparation time
- 1 ball of buffalo mozzarella, cut in 12 slices
- 6 Sundried tomatoes, cut in 2 – place the tomatoes 2 minutes in warm water and dry them in a tea towel before cutting them in 2
- 1 cup of arugula
- Old Balsamic vinegar
- Freshly Ground Pepper
- Put a few arugula leaves on each prosciutto slice.
- Deposit the cheese and the halved sundried tomato
- Make a roll.
- Place the 12 rolls on a platter, lightly drizzle the balsamic vinegar and ground fresh pepper to taste.