Collins en Rouge

Collins en Rouge is a cocktail that speaks in soft strength—subtle yet striking, quietly bold, and filled with unexpected depth. Curated by Thandi Walton, this refined twist on a classic Collins turns the volume down on sweetness and up on complexity, letting earthy, savory notes do the talking.

It begins with Blackleaf Organic Vodka, whose clean, silky finish creates the perfect backdrop for bolder flavors to shine. The organic purity of Blackleaf doesn’t overpower—it elevates, allowing the red pepper and thyme to come forward with clarity and grace.

The star of this cocktail is Thandi’s signature red pepper thyme syrup—a deeply infused mixture of sweet red pepper and herbaceous thyme. It’s not fiery, but warm and grounded, a flavor with presence rather than punch. Paired with fresh lemon juice, the acidity balances the syrup’s savory sweetness, bringing lift and brightness to the drink.

Shaken until chilled and topped with Fever Tree soda water, Collins en Rouge finishes light, effervescent, and aromatic. A thin ring of red pepper and a fresh sprig of thyme garnish the glass, offering a fragrant hint of what’s inside.

Thandi describes this syrup as her “first love”—a little misunderstood, a little overlooked, but unforgettable once you meet it. And that’s exactly what Collins en Rouge is: a quiet standout, an ode to softness with spice, and a reminder that bold doesn’t always mean loud.

* To make the red pepper thyme syrup: Muddle 1 large sliced red pepper and a handful of thyme in a bowl. Add 1 cup of sugar and 1 cup of hot water, then stir until the sugar dissolves. Let the mixture cool and infuse in the fridge overnight (minimum 8 hours). Syrup will keep for up to 2 weeks when refrigerated.