Tom-Collins1London (1875-ish)

Order a Tom Collins in most bars and you’re likely to get back something that tastes like Gatorade. Make it at home, take about thirty more seconds than the restaurants do, and you’ll taste a complete 180° on this tall, refreshing quaff. Serve it on a hot afternoon and you’ll get the picture pretty quick.

This is a great one for people who say they don’t like gin – especially when made with the original Old Tom style of gin versus London Dry. Couldn’t be smoother.

Story goes the traditional garnish on the East Coast is an orange wheel with a maraschino cherry; West Coast gets a lime wheel and maraschino cherry. Midwesterners, I say split the difference and use a lemon.

The Collins, as a family, is essentially a sour with dilution by way of fizz. Add a spice element and you’d have a punch. The history of the Tom Collins is a little hard to pin down – there are stories of a bar prank (“hey, man, Tom Collins was just in here talking shit about you – he just left for the bar up the street”), hazy evidence linking it to a bartender named Collins… but the obvious answer to at least part of the name is its use of Old Tom gin. Old Tom was the gin in the 19th century, coming after Genever (aka “Holland gin” but not really a gin) and before the London Dry style that took hold around 1900. It’s a lightly-sweetened gin with less emphasis on juniper than London Dry, more on the other botanicals – citrusy and floral.

THE KIT

Hardware: Shaker, Jigger, Barspoon, Cocktail pick, Straw (optional)
Ice: Ice cubes, Cracked ice
Glassware: Collins glass
Spirits: Old Tom gin (recommended: Hayman’s)
Mixers & Liqueurs: Simple syrup, Seltzer (or tonic water (recommended: Fever-Tree) or sparkling mineral water (recommended: Pellegrino))
Juices, Accents, & Garnishes: Lemon juice, Lime wheel (or orange or lemon), Cherry (recommended: Filthy amarena, Luxardo maraschino)

HOW TO

In a shaker about a third-full with ice cubes, add:

2 oz Old Tom gin
1 oz lemon juice
3/4
oz  simple syrup

Shake well to blend and chill, then strain into a Collins glass filled about two-thirds of the way up with cracked ice. Top with:

1 oz seltzer

Stir lightly to blend and garnish with a lime (or orange or lemon) wheel and cherry pierced on a cocktail pick. Optionally, serve with a straw.

2 Responses to TOM COLLINS

  1. Eric Lecours says:

    ciao dave, finally got my hands on some hayman’s old tom gin–four bottles so i’m committed to doing something with it. do you have any preference on tonic versus mineral water? i notice you note tonic first. cheers, eric

  2. Dave says:

    Hey Eric – tonic is traditional and provides a pleasant, subtle bitterness from quinine. Mineral water will get you the bubbles and dilution without the bitter and less sodium, I call it a personal preference.

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