Summer Entertaining Series: Refreshing Spring Cocktail: Rollins Collins

Ingredients

Limeade (see recipe below)

16 ounces Hendrick’s Gin

Thinly sliced cucumber rounds

Edible micro orchids

Sparkling water

8 highboy glasses filled with crushed ice

Limeade

2 cups sugar

2 cups freshly squeezed lime juice (8 to 10 limes)

Instructions

1. Combine 2 cups water and sugar in a saucepan and bring to a boil, stirring consistently, until sugar dissolves and liquid becomes clear, reduce heat and simmer, stirring consistently 5 to 10 minutes.

2. Remove from heat and let cool to room temperature. Transfer the syrup to a container and add lime juice and 4 cups cold water tasting to get the perfect tart/sweet ratio if you like it more tart, add more lime juice, if you like it sweeter, if you like it more tart, add more lime juice, if you like it sweeter, add less. Store in an airtight container in the refrigerator for up to a week.

3. To prepare for serving in a large pitcher, mix the limeade and Hendrick's Gin. Add sliced cucumber rounds

4. To serve individual drinks, fill a highboy glass with crushed ice then the limeade-gin mixture. Garnish with edible micro orchids (which add a slight cucumber taste) and top with a splash of sparkling water and a straw.