Frozen Tom Collins

Name: Frozen Tom Collins
Total time: 4 h 10 min
Yield: 6 to 8 servings
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

By Rebekah Peppler

Published July 15, 2020

Frozen Tom Collins — David Malosh for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 10 minutes, plus at least 4 hours’ freezing
Rating: 4(558)
Comments: Read comments

Think of this frozen drink as a Tom Collins 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.

Featured in: The Best Drinks in Life Are Frozen

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Ingredients

Yield:6 to 8 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
In an airtight container, combine the gin, lemon juice and simple syrup. Seal and refrigerate until thoroughly chilled, at least 4 hours or overnight.
Step 2
Transfer the chilled mixture to the blender, add the ice and blend until smooth and slushy.
Step 3
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.

Ratings

4 out of 5

558 user ratings

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Comments

Mark Richter4 years ago

If you don’t want to wait 4 hours, put ingredients except ice in the blender, and place it in the freezer for 30 minutes. Then proceed with the ice and blending.

Rachel Larsen4 years ago

Skipped the cherries, added a lime and some mint. Less Tom Collins, more Bootleg, still awesome!

Kathryn4 years ago

This is an excellent hot weather cocktail - served today on a 90 degree day sitting in the shade with a batch of “5 minute hummus” and homemade pita chips. So pretty and COOL but easy to make - yum yum. Guests were happy and impressed.

Juliana1 year ago

Loved it! I made one change, I used orange slices in syrup instead of the cherries in syrup (since we had it already) and it was a hit! I bet the cherries would have been delicious, can't wait to try that next!

Shannon2 years ago

My bourbon loving husband thinks Tom Collins are too sour, but this frozen version is easily my favorite summer cocktail. So far, I like it with Hendricks or Beefeater gin (not Tanqueray). Cocktail cherry is essential. Easy to make a batch and store in freezer.

Amy Bonanno3 years ago

I might try it by making simple mint syrup

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