Wasabi Collins

spicy cocktail recipe

By Richard Woods, Global Director of Cocktail and Spirit Development Samba Brand Management (includes Duck & Waffle and SushiSamba)

Hendrick’s gin, lemon juice, sugar and elderflower – shaken hard with home-made wasabi sorbet. Served long over ice and charged with soda.

Glass: Highball

Garnish: Large mint sprig

Ingredients: 1½ oz Hendrick’s

½ oz Lime juice

½ oz Sugar syrup

¼ oz St. Germain

2 scoops Wasabi sorbet

Method: Shake all with ice and strain into glass. Fill with ice and top with soda.

Wasabi Sorbet

2 ½ Cups Celery. Washed, trimmed and chopped

1 Cup Granny Smith Apples. Chopped

½ Cup Water

One recipe (below) of Sorbet syrup (simple syrup frozen to 30⁰)

1 ½ tsp Stab or Cremodan stabilizer

1 1/3 Tbsp Wasabi

–          Blend all in blender until smooth – approx. 3mins. Pour into Paco-Jet container and freeze.

–          Remove once frozen and pass through Paco-Jet

Add two scoops to gin, Lemon juice, Sugar syrup and St. Germaine. Shake hard with cube ice and strain into highball with cube ice. Top with soda.

Sorbet Syrup

2 Cups Sugar

1 Cup Water

1 ¾ ounce Trimoline

Heat water. Add all other ingredients and stir until completely dissolved.