1/2 Granny Smith apple 1/2 Sumo (or other) orange 1 1/2 small Japanese (or English) cucumber Two small frozen kale chunks* two springs fresh mint leaves, stripped off stem 3 TBSP oats soaked in water ten minutes 1 tsp matcha small handful fresh baby spinach juice of one small lime juice of half Meyer lemon 1 TBSP pepitas (raw unsalted pumpkin seeds)
Soak oats in cold water while you chop other ingredients.
Chunks of apple, citrus in bottom, then add cucumber. Sprinkle in matcha, seeds, mint. Add a handful of ice and about 1/4C of cold water.
2 ounces gin -- London dry gin
1 teaspoon superfine sugar
1/2 ounce lemon juice
Combine the ingredients in a Collins glass 3/4 full of cracked ice. Stir briefly, top with club soda or seltzer, garnish with lemon circle, and serve with stirring rod.
As for those cousins: To make a Gin Fizz, shake the gin, sugar, and lemon juice well with cracked ice, pour into a chilled Collins glass -- no ice -- and fizz to the top. To make a Gin Rickey, squeeze half a (well-washed) lime into a Collins glass full of ice, tip in 1 teaspoon superfine sugar, stir, pour in 2 ounces London dry gin, throw in the squeezed-out lime half, and top with bubbly water of choice. You may, if you wish, also add a dash of grenadine for color.
The Collins treatment works well with other liquors: common are the Whiskey Collins or John Collins, which is self-explanatory, and the Rum Collins (light rum) or Charlie Collins (Jamaican rum), which are usually made with lime juice instead of lemon and to which a couple dashes of Angostura bitters are often added. See also the Brandy Fizz.