Beyond the Drink: Meaghan Dorman’s Pearl Collins (S6/Ep.04)

Meaghan is an award-winning bartender, educator and curator of bar magic! She is responsible for creating some of the most celebrated bar programs at multiple NYC bars including Raines Law Room, Raines Law Room at the William Hotel, Dear Irving and Dear Irving on Hudson. In this episode, she walks us through one of her favorite seasonal gin cocktails, the Pearl Collins. Additionally, she has done work to benefit No Kid Hungry and City Harvest, and is a co-founder of the NYC chapter of LUPEC, a bar-focused women’s group dedicated to building community and creating events for women’s charities. Enjoy this episode as we go Beyond the Drink… with Meaghan Dorman. (cocktail recipe below)Pearl Collins Makes 1 cocktail.75 oz jasmine syrup (instructions below)Hot brewed Jasmine TeaSugar1 oz gin, such as Fords Gin 1 oz Cocchi Americano .5 oz fresh lemon juice5 fresh mint leaves, plus a sprig for garnish Club soda, to topLemon wheel, for garnish For the Jasmine Syrup: Combine equal parts hot brewed jasmine tea and sugar. Stir together until the sugar dissolves. In an ice-filled shaker, combine the gin, Cocchi Americano, jasmine syrup, lemon juice and the 5 mint leaves. Shake well, then strain into an ice-filled Collins glass. Top with soda water and garnish with a lemon wheel and a mint sprig.This episode is Presented by Fords Gin.  Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

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