Summer Cocktail: Collie-Shangles from The J. Parker

Enjoy a perfect #summertimeChi cocktail on the stunning rooftop of The J. Parker {Hotel Lincoln, 1816 North Clark Street, Chicago; 312.254.4747}
… or you can make one in the comfort of your own home! They’re sharing onf one of their favorite summer sips with us (and you) so we can all say “Cheers!” to our favorite season with ease 😎🍹

Collie-Shangles

Ingredients:

• 1.5oz Tanqueray Gin

• 0.75oz hibiscus-mint simple syrup (recipe below)

• 0.5oz Combier Peach liqueur

• 0.5oz fresh lemon juice

Add all ingredients to a cocktail shaking tin. Add ice and shake for about 20 seconds. Pour into a tall glass with fresh ice, and top with a splash of club soda (or as much as you prefer to taste). Garnish with a sprig of fresh mint or a lemon wheel.

Hibiscus-Mint Simple Syrup

Ingredients:

• 8g fresh mint (leaves and stems)

• 4g dried hibiscus leaves

• 1c sugar

• 1c hot water

Bring 1 cup of water to boil. Remove from heat, add sugar and stir to dissolve, then add mint and hibiscus. Let steep until syrup is completely cooled, or place in fridge overnight. Strain and keep refrigerated for 7-10 days. Use in cocktails of your choice - Like the Collie-Shangles!