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
  • Soda
  • 2 dashes of Peychaud’s 
Ingredient-gif2_GM-P Collins


  • 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.