phil collins

1 1/2 oz Hendrick's Gin
3/4 oz Lime Juice
3/4 oz Salted Cucumber Syrup (*)
1/2 oz Yellow Chartreuse
1 dash Sweetgrass Farm Cranberry Bitters (sub Peychaud's in a pinch)

Shake with ice, strain into a Collins glass with ice, and top with 2 oz soda water.
(*) Equal parts strained cucumber juice and sugar. Given how the Hawthorne makes its salted rooibus syrup for the Flip Royal, a little under 1 tsp salt per quart syrup is needed (added to taste). So a pinch of salt or a few drops of 1:4 salt solution would work well here.
Two Mondays ago, Andrea and I were invited to the launch party for Hendrick's Orbium Gin (which I will describe more in the next post) at the Hawthorne. While waiting for our group to enter the side room where the new gin would be introduced, we were greeted by bartender Rob Ficks who presented us with a short menu. The one I selected was the Phil Collins created by Scott Marshall for the opening Hawthorne menu. The one on this menu was a slight riff on Scott's original as described by SeriousEats:

Phil Collins
• 1 1/2 oz Square 1 Cucumber Vodka
• 3/4 oz Lime Juice
• 3/4 oz Simple Syrup
• 1/2 oz Yellow Chartreuse
• 1 dash Cranberry Bitters
Shake with ice, strain into an iced-filled Collins glass, and top with soda water.

In the glass, the Phil Collins proffered a cucumber and lime aroma to the nose. Next, a carbonated lime, vegetal, and honey sip slid into juniper, cucumber, and herbal flavors on the swallow. Indeed, the cucumber and Yellow Chartreuse paired here excellently as they have in the Disco Nap, Down at the Dinghy, and Forbidden Colors.