Courtesy of Hilton Hotels

Grant CollinsSydney

3 of 12

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.

World's Greatest Hotel Bartenders

World's Greatest Hotel Bartenders

Grant CollinsSydney

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.

World's Greatest Hotel Bartenders

Courtesy of Hilton Hotels

World's Greatest Hotel Bartenders

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