There’s something undeniably uplifting about a cocktail that feels like summer in a glass. Our nonalcoholic Tom Collins is exactly that: bright, citrus-forward, and lightly effervescent, perfect for lazy spring afternoons or a refreshing pause at the end of a busy day. At the heart of this mocktail is our homemade citrus shrub, a vibrant blend of lemon, lime, grapefruit, and warming spices that transforms each sip into a layered experience of tart, sweet, and aromatic notes. Finished with sparkling club soda, a touch of dry tonic, and a twist of lemon rind, this drink is effortless to make, easy to enjoy, and entirely guilt-free.
Whether you’re entertaining friends or savoring the day, this nonalcoholic Tom Collins is a toast to the season.
INGREDIENTS
Ice
1 ounce citrus shrub (recipe below)
½ ounce fresh lemon juice
4 dashes citrus bitters
2 ounces club soda
1 ounce dry tonic water
Lemon Rind
INSTRUCTIONS
Fill a cocktail shaker with ice and citrus shrub, lemon juice and citrus bitters. Shake until well chilled and strain into an ice filled collins glass, or your cocktail glass of choice. Top with club soda and tonic before finishing with a lemon rind.
CITRUS SHRUB INGREDIENTS
5 lemons, peeled
2 limes, peeled
1 grapefruit, peeled
1¼ cups granulated sugar
2 teaspoons black peppercorns, ground
2 teaspoons Crimson Sumac Salt
3 sprigs fresh thyme
3 cloves, crushed
2 cardamon pods, crushed
4 bay leaves
CITRUS SHRUB INSTRUCTIONS
Step 1
In a large jar, add citrus peels, sugar, peppercorns, Crimson Sumac Salt, thyme, cloves, cardamon, and bay leaves.
Step 2
Muddle the mixture together, working the sugar into the peels until their oils come to the surface of the peel and start to turn slightly translucent. Cover the jar and leave at room temperature for 8 hours, at which point the sugar should be dissolved and the citrus peels will be translucent.
Step 3
Juice the peeled lemons, limes, and grapefruit, for about 1¼ cups of juice. Add the juice to the peel mixture and vigorously shake the jar until the sugar and salt dissolve. Strain through a mesh strainer, extracting as much juice as possible. Transfer to a clean jar and store in the refrigerator for up to 1 month, using as needed.
