AmeriCollins

Name: AmeriCollins
Yield: 10
Cuisine: American

Recipe: Quinn Doerle , Intermezzo Coffee & Cocktails , St. Petersburg, Florida

Photo: Orange Grove Social

June 01, 2026

A lengthened take on an Americano with depth and seasonal juiciness.

This bright and herbaceous refresher from bartender Quinn Doerle of St. Petersburg’s Intermezzo combines the bitter, low-proof Americano with the length and effervescence of a Collins. Pasubio and Suze give the Cocchi Americano foundation herbal depth enhanced by rosemary syrup, while a blackberry syrup rounds out the flavors with its fruity sweetness.

Ingredients

1 3/4 oz. Cocchi Americano
1/2 oz. blackberry bramble syrup
1/2 oz. fresh lemon juice
1/4 oz. alpine amaro (Intermezzo uses Pasubio)
1/4 oz. rosemary syrup
1 barspoon Suze
Soda, to top

Tools:shaker, strainer, fine-mesh strainer, saucepan,
Glass:Collins
Garnish:rosemary sprig

Preparation

Add all of the ingredients, except the soda, to a shaker with ice. Shake to chill and strain into a glass over ice. Top with soda.
Blackberry Bramble SyrupAdd 8 oz. of water, 1 cup of sugar, 1 1/3 cup of fresh blackberries, and 1 vanilla bean or 1 Tbsp. of quality vanilla bean paste in a saucepan and simmer on low for 10 minutes, blend until smooth and double strain.
Rosemary SyrupStir together 1 cup of sugar, 1 cup of water and a handful of fresh rosemary sprigs in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until the sugar is dissolved. Remove from heat and let stand 30 minutes. Pour the liquid through a wire-mesh strainer into an airtight container, discarding the rosemary. Cover and chill for 4 hours. Store in refrigerator up to 2 weeks.