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The St. Germain Collins – by John Pringle of Globe, San Francisco

Submitted by Tim Brice on March 15, 2011 – 8:00 amOne Comment

Experimentation is the foundation and the fun that being a good bartender is built on. John Pringle of Globe in San Francisco agrees. “I’ve been playing with St. Germain quite a bit lately,” he says. “I like it’s unusual sweetness and floral character and I’ve been using it in places I might normally use simple syrup.”

From those experiments, Pringle has created a new take on the Tom Collins. Not satisfied just substituting St. Germain for the simple syrup in the classic recipe, he also replaces the soda water with champagne. “The kids like the bubbles,” he says adding, “the ladies love this drink.” Try it and see why.

IMG 09891 The St. Germain Collins   by John Pringle of Globe, San Francisco

The Not Collins – by John Pringle


2 1/2 ounces gin

juice of 1/2 of a lemon

1 ounce St. Germaine


lemon wedge


Place the gin, lemon juice and St. Germain in an ice filled cocktail shaker and shake vigorously to combine. Pour into a chilled collins glass (pictured here in a rocks glass), add ice and top with champagne. Garnish with a lemon wedge and serve. Cheers!

Have you come across any interesting cocktails lately? Did you get a recipe and a photo? Either way, let us know.


article clipper The St. Germain Collins   by John Pringle of Globe, San Francisco

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One Comment »

  • slimshades26 says:

    the bar in Austin calls this drink a French 76 and served it in a martini glass. all recipes I found for French 76 didn’t have both the gin and the elderflower liqueur. so I wonder what I should ask for in the bar? thanks for the post. either way this drink is yummy.

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