In the world of crafted cocktails, few drinks can match the refreshing appeal of a skillfully-made Collins. One MICHELIN star Hakkasan Bar Manager, Shyam Krishnakumar, has perfected a unique twist on the classic with his Tangerine Shiso Collins, a popular order among regulars of the Cantonese restaurant. Balancing the aromatic notes of shiso and the purity of EIRA sparkling water, this cocktail is a beautiful blend of citrusy zest and tangy sweetness.
Here, Krishnakumar shares his expert tips on how to make this thirst-quenching beverage, perfect for summer!
SIMILAR: Make a sparkling mocktail just like a MICHELIN restaurant mixologist
What is a Tangerine Shiso Collins?
A sophisticated spin on the timeless Tom Collins, Hakkasan’s tangerine shiso Collins is made with Roku gin, tangerine puree, fresh lemon juice, shiso bitters and EIRA sparkling water, explains Krishnakumar. “We use EIRA sparkling water to top up the cocktail as it is the finest and most natural alternative to soda water,” he says. Whilst a Tom Collins is typically created with club soda, Krishnakumar swears by EIRA sparkling water to really enhance this version of the cocktail. “The carbonation level is just perfect with the micro bubbles that add effervescence to every sip,” he says.Equipment and Ingredients for a Tangerine Shiso Collins
Just like the classic Tom Collins, a tangerine shiso Collins is easy to make and simple to serve.Equipment
- Cocktail shaker
- Bar spoon
- Measuring jigger
Ingredients
- 50ml Roku gin
- 25ml tangerine puree
- 15ml fresh lemon juice
- 10ml shiso bitters
- EIRA sparkling water
How to Make a Tangerine Shiso Collins
Hakkasan’s secret twist on the classic cocktail lies in the use of tangerine puree and homemade shiso bitters, but Krishnakumar suggests a few alternatives if these ingredients are unavailable. “Instead of shiso bitters, a fresh shiso leaf can be added while shaking the ingredients,” he suggests, “tangerine puree can also be replaced with mandarin puree.”Method
- Add 50ml of Roku gin, 25ml of tangerine puree, 15ml of fresh lemon juice, and 10ml of shiso bitters into a cocktail shaker.
- Fill the shaker with ice and shake vigorously until cold for about 20 seconds.
- Strain the mixture into a highball glass filled with ice.
- Top up with EIRA sparkling water.
- Stir gently to combine and garnish with a lemon slice or fresh shiso leaf.
Just as any chef would declare, mixologists consent that the key to an exquisite cocktail is down to the quality of its ingredients. That’s why Krishnakumar insists on using EIRA sparkling water for this recipe. “EIRA’s origin is one of the highlights,” he says, “the water is sourced from Eresfjord which is known for its purity.” Naturally filtered through ancient quartz layers, it’s often described as one of the purest waters in the world.
How to Serve a Tangerine Shiso Collins
A tall tangerine shiso Collins is best served on the rocks and over ice. Krishnakumar suggests “a highball glass brimming with ice or poured over an ice block and garnished with a fresh shiso leaf or a lemon twist.” To achieve Krishnakumar’s level of polish, a specialist ice mold is used to amplify presentation. Because the one thing you should never do when preparing this cocktail according to Krishnakumar? “Serving the cocktail without ice!” We’ll cheers to that!
