It’s Been A Long Week: GM-P Collins
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.
Daylight savings has been a pain and Mercury’s retrograde has been beaming hard on everyone this week. But we’re never really looking for an excuse to have ourselves a good gin-based cocktail. Prepared at Midtown’s Valerie, GM-P Collins is perfect for this week: long and zesty with a bitter punch. Make one yourself or visit the Golden Age bar ornate with smoked mirrors, burlesque wall decor, and a mixed array of antique accent marks. Cocktails reflect just that too– respect for nostalgic old world creations updated with a twist. The bar is specifically known for a select batch of gin and tonics.
(Created by Marshall Minaya)
- 2 oz Ford’s Gin
- ¾ oz Fennel Syrup
- ¾ oz Lemon Juice
- 1 dash Scrappy’s Celery Bitters
- pinch of salt
- 2 dashes of Peychaud’s
- Add gin, fennel syrup, lemon, celery bitters, and salt to a small tin, add ice and shake.
- Strain into a Collins glass and top with soda and two dashes of Peychaud’s bitters on the top cube.