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Bar Talk: The Peabody Lobby Bar

By Updated: April 18, 2019 10:44 AM CT | Published: April 18, 2019 4:00 AM CT
<strong>Peabody Hotel bar manager Tyler Sexton prepares an original John Collins recipe made with Genever instead of whiskey that was found in an old cocktail tome from around the time of the Peabody&rsquo;s founding in the 1860s.</strong> (Submitted)

Peabody Hotel bar manager Tyler Sexton prepares an original John Collins recipe made with Genever instead of whiskey that was found in an old cocktail tome from around the time of the Peabody’s founding in the 1860s. (Submitted)

The Peabody celebrates its 150th anniversary this year in a variety of ways, from hotel specials to a $150 Wagyu burger in Chez Philippe (relax; it comes with wine, lobster, truffles and what not) to a signature cocktail, the John Collins, and more.

The drink was chosen because it dates to 1869, either in discovery or at least in print. But this is a John Collins with a twist, as the original drink is made with whiskey and this one uses genever, a botanical spirit that is a kissing cousin of gin but not the same thing.

Sometimes called Dutch gin, genever is popular in The Netherlands and Belgium and is a distilled malted spirit that is often blended with a neutral spirit to lighten it, then infused with herbs and spices – including juniper. It predates gin, and inspired its creation. It’s softer and more complex than your everyday gin.

Have a look as beverage manager Tyler Sexton whips one up at the Lobby Bar in The Peabody. If you want a light drink to unwind in one of the most relaxing places in town, look no further.

The Peabody Anniversary John Collins

Ingredients 

1 ¼ ounce genever

1 ¼ ounce lemon juice

1 ¼ ounce simple syrup

Club soda or sparkling water

Lemon wedge for garnish

Rubber ducky, very optional


Directions

Shake genever, lemon juice and simple syrup; pour over fresh ice in a Collins glass. Garnish with lemon slice and ducky, if handy.

 

Topics

Bar Talk The Peabody John Collins
Jennifer Biggs

Jennifer Biggs

Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.


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