![]() The drink’s simple build provides an excellent template for flavor experimentation, so feel free to get creative and add a little something to accompany the season or occasion. We chose to make the simplest of hybrids, borrowed from the pages of 3 Ingredient Cocktails. If you’re interested in attempting this slightly more complicated method, look to NYC’s always excellent Dead Rabbit for an oleo-saccharum recipe. The Collins of the modern era is commonly made with London Dry gin and simple syrup, however various versions have called for Old Tom gin and oleo-saccharum: the citrusy syrup used in many old punches. It’s a good long sipper that stands up well to a large dose of ice, not unlike a good fizz or a swizzle. Composed of lemon, sugar, soda water and gin, it’s essentially the original hard lemonade, and is ideally suited for parties and limited home bars. This is a quintessential summer tippler: tall, spritzy, tart, and probably the lightest and most refreshing drink we’ve made. In time, the drink made its way across the pond and, due to any number of possible explanations, the John Collins became Tom Collins. According to drinks historian David Wondrich, this recipe likely dates back to the early 1800s, rooted in the gin punches served at London clubs and coffee houses of the era more specifically, he links it to a particular gin punch resembling the recipe we know today, made by a John Collin at Limmer’s Hotel. Much debate surrounds the name, as there are apparently several earlier references to a similar drink published under the name John Collins. The US was formally introduced to the recipe when Tom Collins Gin was published in Jerry Thomas’s 1876 The Bartender’s Guide. ![]() ![]() Many of us may envision the Tom Collins surrounded by bunny tails and shag carpeting, hobnobbing with the likes of the Pink Squirrel and Harvey Wallbanger, yet it isn’t an artifact of the 1970s but a popular drink among the fashionable set of a century earlier. ![]()
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