Crab Apple Collins
Crab Apple Collins
By Willie Tombe

Crab Apple Collins

By Willie Tombe

A refreshing crisp Collins made using Botanist Gin infused with Crab Apples.

Pork, apple and celery are a match made in heaven, making this cocktail a natural pairing for the main dish from our New Year’s Menu.

  • 60ml (2oz) The Botanist Gin (Crab apple infused)
  • 30ml (1oz) Green juice
  • Soda
Instructions for making the Crab Apple Collins cocktail:
  1. Combine all ingredients in a cocktail shaker
  2. Fill the shaker with ice and shake until chilled
  3. Strain over ice, into a Collins glass of your choice
  4. Top with a splash of good quality soda water
  5. Garnish with a fanned apple slice

Instructions for the Crab Apple Infused Gin:


  • 700ml (24oz) The Botanist Gin
  • 1kg (4.5 cups) Crab Apples


Combine both in a mason jar and leave for at least 1 month in a dark, ambient space like a cupboard. Turning every few days.

Instructions for the Green Juice:


  • 150g (1/2 cup) Parsley
  • 75g (1/3 cup) Celery
  • 75g (1/3 cup) Coriander
  • 500ml (17oz) Cloudy Apple Juice (for extra kick and to prevent wastage, juice in some the infused crab apples from your gin!)
  • 100g (1/2 cup) Caster Sugar
  • 50ml Apple Cider Vinegar


  • Combine all ingredients in a high speed mixer
  • Mix on high speed until fine
  • Strain through a sieve
  • Strain through muslin
  • Store in fridge for up to 4 days, shake before us

More Cocktails

The Botanist cocktails on these pages have been created by bartenders and enthusiasts from around the world. Many of you have visited our distillery and we hope to welcome many more in the years to come. We appreciate your input.

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