June 8th is World Gin Day – the perfect occasion to mix up a creative gin cocktail. I rarely need an excuse to stir or shake up a gin-based libation but I’m delighted my friends at Sipsmith sent me a bottle of their London dry gin and a beautiful rose gold martini set to celebrate.
It’s probably no coincidence that World Gin Day coincides with the Queen’s birthday. Her Majesty’s preferred tipple is a combination of gin and Dubonnet.
We’re headed into what looks like will be the first weekend of warm weather we’ve had all year. There are few greater pleasures than sitting in the sun with a refreshing gin cocktail in hand.
The Tom Collins is a classic cocktail that has been around since the late 1800s. Typically comprised of gin, lemon juice, simple syrup, and club soda, garnished with a lemon slice and maraschino cherry. I’ve served up a variation of this timeless drink before but am far from exhausting the possibilities for this tipple.
This iteration features muddled frozen or fresh blueberries, lemon juice, honey syrup, Sipsmith London dry gin, club soda and more blueberries for garnish.
Sipsmith macerates its juniper berries overnight which gives their product an authentic gin profile. As the name would suggest, Sipsmith gin has a dry palate with notes of citrus and refreshing juniper. You can find Sipsmith at your local LCBO for $49.95.
This combination of Sipsmith London dry gin with blueberries, lemon, and honey syrup results in a bright, refreshing summer sipper. The lemon brings a puckering tartness and the honey syrup adds a layer of complexity that you wouldn’t get with standard simple syrup.
I don’t want to speak too soon, it’s only June, but this might just be my drink of summer. Pairs beautifully with my song of summer, “Truth Hurts” by Lizzo.
Honey Blueberry Collins
- 12 fresh or frozen blueberries
- 2 oz Sipsmith London dry gin
- ¾ oz honey syrup
- 1 oz lemon juice, freshly squeezed
- 2-3 oz club soda
- 3 blueberries, for garnish
- ½ cup liquid honey
- ½ cup boiling water
Add 12 fresh or frozen blueberries to a Collins glass and crush them with a muddler or the back of a spoon.
Top the glass up with ice and pour in 2 oz Sipsmith London dry gin, ¾ oz honey syrup and 1 oz lemon juice.
Stir, top with club soda. Garnish with fresh or frozen blueberries skewered on a cocktail pick.
Combine honey and boiling water in a heatproof glass jar. Stir until honey is dissolved. Cool to room temperature before using. Honey syrup will keep refrigerated in an airtight container for 2 weeks.