Grant Collins
Sydney

Hotel: The Hilton Sydney

Bar: Zeta Bar

Britain-born, America-trained, and Australia-based Collins is a global cocktail force. He’s consulted on bars and lists from New Jersey to Kuala Lumpur, and is known for his knack for reinventing classic cocktails—in one case, deconstructing a Cuba Libre so that the lime-cola mix was a giant frozen cube and the rum slowly melted it (translation: the faster you drink, the stronger the cocktail). The best place to taste his creations, though, is at the sexy, low-lit bar at the Hilton Sydney, where you’ll often find Collins tweaking new concepts.

Signature Cocktail: Cytrus Sorbet Gimlet

• 2 1/2 oz. Belvedere Cytrus
• 1/2 oz. lime cordial
• Dash of sugar syrup
• 1 scoop homemade lemon & lime sorbet*

Shake very well and fine strain into a martini glass. Garnish first with a lemon twist and top with a citrus “air” or emulsion.**

* To make 1/2 liter of lemon & lime sorbet:

• 1 scoop of dry ice
• 2 oz. lemon juice
• 2 oz. lime cordial
• 2 oz. sugar syrup
• 3/4 oz. lemonade

Blend for 30 seconds until sorbet consistency, then super freeze (-20 degrees Celsius) and store.

** To make the citrus emulsion:

3 egg whites
• 2 oz. lime cordial
• 1 oz. sugar syrup

Whisk with hand blender for 90 seconds, then scoop “air,” or foam, off the top.