Name: Frozen Tom Collins
Total time: 4 min
Ingredients: 8 ounces gin; 6 ounces fresh lemon juice (from 3 to 4 large lemons); 4 ounces simple syrup (1:1 granulated sugar and water); 5 to 6 cups cracked or crushed ice cubes; Maraschino cherries and syrup, preferably Luxardo, for serving

Think of this frozen drink as a <a href="https://cooking.nytimes.com/recipes/1018342-tom-collins">Tom Collins</a> meets Italian lemon ice: It’s refreshingly sweet-tart, boozy and fully capable of giving you brain freeze in a painfully nostalgic way. Since colder temperatures can shift the way we perceive sweetness, frozen drinks read less sweet on the palate and thus require a bit more added sugar to balance flavors. This recipe employs a final flourish of syrupy maraschino cherries, stirred in to taste. If you’re skipping the cherries or don’t have time to run out to stock up, you can simply add a bit more simple syrup to taste while blending. You’ll lose the brilliant color contrast — and the outright fun of snacking on ice-cold, candylike cherries — but, like most good drinks, this one’s adaptable.

Frozen Tom Collins

lemon juice (from 3 to 4 large lemons)

sugar

Maraschino cherries and syrup,

In an airtight container, combine the gin, lemon juice and simple syrup. Seal and refrigerate until thoroughly chilled, at least 4 hours or overnight.

Transfer the chilled mixture to the blender, add the ice and blend until smooth and slushy.

Divide the mixture among 6 lowball glasses; garnish each with a few cherries and a drizzle of cherry syrup. Serve immediately, and store any extras in the freezer in a covered container until ready to enjoy.

Frozen Tom Collins

Total: 4 hours, 10 minutes

Servings: 7

Author : Rebekah Peppler

Ingredients

Instructions

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