A Jazzed Up Tom Collins

One of my favorite gifts I received at Christmas was a book called The Cocktail Garden. It’s gorgeously illustrated, and focuses on cocktails featuring seasonal ingredients. One of the recipes that quickly caught my eye was the Kumquat and Elderflower Collins. I’ve never had a kumquat before but thought making the drink would be a great way to try them out for the first time.

There sadly hasn’t been much success at actually finding a kumquat at a regular groceryt. As the fruit is a native from China, you might have better luck at an asian market. I haven’t had a chance to check my local Uwajimaya or H-mart.

But we did have some raspberries in fridge and I decided to use those instead. In my experience, raspberry works well with all the ingredient components of the drink. The recipe in the book is essentially a Tom Collins with the elderflower liqueur replacing the simple syrup and some extra muddled fruit.

The Ingredients

4-5 raspberries
1 1/2oz Gin
1/2oz Elderflower liqueur
3/4oz Lemon juice
Club Soda to top
Extra raspberries to garnish


Gently muddle raspberries in shaker. Add lemon juice, gin, and elderflower liqueur. Add ice and shake. Double strain into a collins glass. Top with club soda. Garnish with raspberries if desired.


Lemon is strongest flavor, with raspberry close behind. I thought the elderflower liqueur would be a little more prominent. Instead, it’s only noticeable towards of the sip. The only thing that I would change would be to up the gin to 2 ounces like a Collins usually has (I was following the book’s measurements).

Not a bad drink for the first cocktail of the year! The Collins can be a very versatile drink, and I would love to experiment with homemade infused simple syrups this year. I had planned on making this cocktail to ring in the New Year. But I was too lazy to get up before the countdown began to put it together. Do you give a toast to celebrate the New Year?