It’s Friday, whose ready for a cocktail? Yeah, me too, especially this one. It’s got a slight kick of heat from the ancho chile—and you guys know how much I love heat in my cocktails. But I’m prego, so have an extra one for me or else I’m gonna have to force Matt to have another in the absence of you doing so.
And that’s not ideal, because he’s not a drinker and it just puts him to bed early—which sucks for me because I’m a late owl.
You know what happens when I’m “owling” my way through a late night? I watch way too many crime shows. For some reason, I can’t stop myself. I’m fascinated by the good guy vs. bad guy chase and all that forensic stuff that always seems to catch the wrong-doer. Which isn’t so bad until the thing growing in me starts to jump on my bladder and I’m too scared to even leave the bed to use the restroom.
It really drives Matt crazy, because I’ll gently nudge him and say, “Babe” if only for the comfort of knowing he’s awake should my imagination really go ape-crazy and I start taking my shadow for someone coming through our window. I can’t even tell you how much this annoys him to be woken up for my non-sensical fear.
So for the sake of my marriage, because I’d take one for your team—make this, have an extra one for me—it’s Friday, so go for it. Cheers to sticking together!

South-of-the-Border Tom Collins
Ingredients
- Recipe from McCormick.com
Ancho-Arbol Syrup:
- 1 cup sugar
- 1 cup water
- 8 dried chilies de arbol, stemmed and seeded
- 1 teaspoon McCormick® Gourmet Ancho Chile Pepper
Tom Collins:
- 2 limes, each cut into 4 wedges, divided
- 8 sprigs fresh mint, divided
- 4 sprigs fresh cilantro, divided
- Cracked or crushed ice
- 1 cup gin, divided
- 1 cup Ancho-Arbol Syrup, divided
- 2 cups club soda, divided
- Thin lime slices and maraschino cherries, for garnish
Instructions
- FOR the Ancho-Arbol Syrup, mix all ingredients in small saucepan. Bring to boil. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 2 hours. Strain through double layer of cheesecloth or coffee filters. Cover and refrigerate until well chilled. (This makes enough syrup for 4 cocktails.)
- FOR each cocktail, place 2 lime wedges, 2 sprigs mint and 1 sprig cilantro in cocktail shaker. Muddle the lime with a muddler or wooden spoon to release the lime juice. Fill cocktail shaker with ice. Add 1/4 cup each gin and Ancho-Arbol Syrup; mix well. Shake until well mixed and chilled. Strain into tall ice-filled beverage glass. Top each glass with 1/2 cup club soda. Garnish with a lime slice and a maraschino cherry. Repeat with remaining ingredients to make 4 cocktails.
Yes, I will drink all the cocktails for you.
{You’re welcome.}
GORGEOUS Naomi!!
How many limes? there seems to be a slight error. Looks fun to drink tho – may try this soon.
Beautiful! Where did you get those stemless champagne flutes???
So gorgeous and cocktails with a kick are the best!
Ooh, Tom Collins’ and crime shows?! Yes please 🙂
happily I will drink one for you!! NEVER watch scary stuff before bed!!!
Gorgeous photos!! Cocktail sounds tasty too!!
I love, love, love these photos! The drinks look cool and colorful! amazing! It makes me wish I was a drinker!
cheers to this gorgeous cocktail! Love the styling Naomi!
Oh, how wish I was holding one of these babies right now! I can not wait to try!
Can you please correct the “limes” ingredient…
“er limes”.
thanks.
Oh my gosh – this looks not only gorgeous, but tasty too! Beautiful photo! Swoon!
I must sip on one of these cocktail very soon! Pinning
it may be early… but I would love one of these right now x
I looooove those glasses! And I would gladly drink one for you. Cheers!
these look delicious and beautiful! any recipes for pretty purple cocktails?