Weekend Cocktail #37: Chambly Collins

I always look forward to browsing the LCBO’s Food and Drink magazine for their tasty recipes entertaining ideas, and especially loved the latest issue’s beer-based cocktail story from Bier Markt’s - perfect for this May 24 long weekend!

Here is one bursting with summer freshness that uses one of my fave brews Blanche de Chambly :

CHAMBLY COLLINS

• 1/2 tangerine, cubed
• 4 fresh raspberries
• 1 oz *Hibiscus Pink Peppercorn syrup
• 1/2 oz Tanqueray Dry Gin
• 4 oz Blanche de Chambly

1. Muddle fresh tangerine and raspberries in a Collins glass.
2. Fill with ice, then add Hibiscus Pink Peppercorn syrup and gin.
3. Top with Blanche de Chambly, stir well and garnish with fresh tangerine.

* For Hibiscus Pink Peppercorn Syrup, combine 1 cup sugar and 1 hibiscus tea bag (Celestial Seasonings Red Zinger or Yellow Zinger) with 1 cup hot water and 2 tsp. pink peppercorns. Stir to dissolve sugar and steep the tea. Remove the bag. Chill & store

(image and recipe via LCBO Food and Drink)