Juan Collins

Name: Juan Collins
Total time: 3 min
Yield: 1
Ingredients: 1 ½ oz Tequila; 1 Lemon slice - for garnish; 1 oz Lime juice; 1 Maraschino cherry - for garnish; ½ oz Simple syrup; 2 oz Soda water

Ingredients

1 ½ oz Tequila
1 oz Lime juice
½ oz Simple syrup
2 oz Soda water
1 Lemon slice - for garnish
1 Maraschino cherry - for garnish

oz ml cl

Glass: Collins

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Instructions

Add multiple pieces of ice to the chilled Collins glass. Build the ingredients into the chilled Collins glass. Stir gently. Garnish with the Lemon slice, and the Maraschino cherry.

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Herbsaint Frappé
- Herbsaint (Anise liqueur)
- Tequila
- Lime juice

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Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Tequila	96	0	0.4	0	0	0
Lime juice	7.5	0.0	0.6	2.5	0.5	0.1
Simple syrup	39	0.0	1.8	10.1	9.1	0.0
Soda water	?	?	?	?	?	?
Total	142.5	0.0	2.8	12.6	9.6	0.1

About the ingredients

Tequila: Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila 65 km (40 mi) northwest of Guadalajara, and in the Jaliscan Highlands (Los Altos de Jalisco) of the central western Mexican state of Jalisco. The red volcanic soils in the region of Tequila are well suited for growing the blue agave, and more than 300 million of the plants are harvested there each year. Agave grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger and sweeter in aroma and taste. Agaves harvested in the valley region have a more herbaceous fragrance and flavor. Due to its historical and cultural importance, the region near Tequila was declared a UNESCO World Heritage Site in 2006, the Agave Landscape and Ancient Industrial Facilities of Tequila.
Maraschino cherry: A maraschino cherry is a preserved, sweetened cherry, typically made from light-colored sweet cherries such as the Royal Ann, Rainier, or Gold varieties. In their modern form, the cherries are first preserved in a brine solution usually containing sulfur dioxide and calcium chloride to bleach the fruit, then soaked in a suspension of food coloring (common red food dye is FD&C Red 40), sugar syrup, and other components.
Simple syrup: Simple syrup (aka sugar syrup, or bar syrup) is a basic sugar-and-water syrup used by bartenders as a sweetener to make cocktails. Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. For pure sucrose the saturation limit is about 5:1 (500 grams (18 oz) sucrose to 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) water).
Lime juice: Lime juice is a common ingredient in many cocktails, as it adds a tangy, citrus flavor. It is often used in combination with other ingredients such as sugar, alcohol, and other fruit juices to create a balanced, flavorful drink. Some popular cocktails that use lime juice include Margaritas, Daiquiris, Gimlets, and Mojitos. Lime juice can also be used as a garnish for drinks like the Margarita, and is also used in many non-alcoholic drinks like limeades and iced teas. It's a versatile ingredient that is used in many drinks and can add a refreshing taste to any cocktail.
Soda water: Carbonated water (also known as soda water, sparkling water, fizzy water, club soda, water with gas or (especially in the U.S.) as seltzer or seltzer water) is water containing dissolved carbon dioxide gas, either artificially injected under pressure or occurring due to natural geological processes. Carbonation causes small bubbles to form, giving the water an effervescent quality. Common forms include sparkling natural mineral water, club soda, and commercially-produced sparkling water.