Pepper Peach Collins Recipes

TOM COLLINS WITH BLACK PEPPER AND CHERRIES

Steps:

• Add the cherries, sugar, peppercorns and 1 cup water to a small saucepan. Bring to a boil, then allow that to cook until syrupy and glazed, 10 to 15 minutes. Let come to room temperature. Store any leftovers in the refrigerator for up to 2 weeks.
• Combine some ice, the gin, lemon juice, a couple dashes of bitters and 2 ounces of the cherry-pepper syrup in a large cocktail shaker. Shake vigorously and pour over ice-filled Tom Collins glasses. Top each glass with some club soda. Garnish with the cherries and a crack of black pepper.

PEPPER PEACH COLLINS

Steps:

• In a mixing glass add the peppercorns and serrano slice and muddle. Add ice cubes, gin, peach puree, simple syrup and lemon, and shake. Pour into in a 12-ounce Collins glass, and top with club soda.

GINGER COLLINS

Steps:

• Add the gin, ginger liqueur, lemon juice, and simple syrup to an ice-filled Collins glass. Top with club soda and stir. Garnish with a lime wedge and a skewer of crystallized ginger.

CRUISING DOWN COLLINS

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and granulated sugar. Cream on high speed until the butter is light and fluffy, about 6 minutes. Sift together the flour, baking powder and salt. Set aside.
• Combine the coconut milk, whole eggs, egg whites and vanilla extract. Alternately add the flour mixture and the coconut milk mixture to the creamed butter in three stages, allowing the batter to mix for 30 seconds after adding the dry or wet ingredients. Fold in the desiccated coconut. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes.
• For the dark rum syrup: Bring the granulated sugar and 1 ounce water to a gentle simmer. Remove from the heat and stir in the dark rum. Liberally douse the baked cupcakes with syrup immediately upon removing the cupcakes from the oven. Cool the cupcakes completely.
• For the pineapple filling: Preheat the oven to 350 degrees F. Sprinkle the brown sugar into the bottom of an 8-inch square baking dish. Drizzle the honey and sprinkle the cinnamon on top of the brown sugar. Peel, core and small dice the pineapple. Evenly distribute the pineapple over the brown sugar. Wrap the baking dish with aluminum foil and bake for 15 minutes. Remove from the oven, remove the foil and stir the pineapple and liquefied sugar. Replace the foil and bake the pineapple for another 15 minutes. Remove from the oven, remove the foil and stir the pineapple and liquefied sugar. Bake the pineapple, uncovered, for another 15 minutes. Remove from the oven and allow to cool completely.
• For the tangelo cream cheese icing: In the bowl of an electric mixer fitted with a paddle, beat the butter until light and fluffy on medium-high speed. Add the cream cheese and mix on medium-high speed until well combined and lump free. Scrape down the sides of the mixer bowl and add the powdered sugar. Stir on low speed until well combined. Add the vanilla extract and tangelo paste and beat on medium-high speed for 2 minutes. Place in a pastry bag fitted with a large round tip.
• To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with oven roasted pineapple. Pipe tangelo cream cheese icing generously on top of the cupcakes. Roll the cupcake icing in toasted desiccated coconut, and garnish with a mandarin orange segment and rolled fondant street sign.

TANGERINE-CELERY COLLINS

Steps:

• Combine the chopped celery, sugar and 2/3 cup water in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves, 1 to 2 minutes. Let cool, about 30 minutes.
• Strain the celery syrup into a pitcher and add the gin, lemon juice and tangerine juice. Pour into ice-filled glasses and top with seltzer. Garnish each with a lemon slice and some celery leaves.

GRILLED SALMON GYROS

Steps:

• Combine all of the marinade ingredients in a resealable plastic bag. Add the salmon, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour.
• Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat.
• Remove salmon from the marinade and grill until cooked through, about 3 to 4 minutes per side. Remove from the grill to a plate and keep warm.
• Put the pita bread on grill to heat through.
• Serve by cutting pitas in half, filling them with salmon, and topping them with the tomato mixture and the cucumber dill sauce. Add iceberg lettuce, if desired, and serve.
• Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros.
• Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours.

COLLINS PRESERVE

Steps:

• Combine the whisky, orange liqueur, ginger, apricot preserves and lemon juice in a cocktail shaker. Muddle the ginger in the shaker, then cover and shake vigorously. Strain into an ice-filled glass. Garnish with a lemon slice.