Although the original recipe called for this drink to be built I find that this method works best, some bartenders also like to add a cocktail cherry for the classic look.
Note: You can also add fruit, Funkin purées, cordials, syrups and/or liqueurs to the standard recipe.
Glass: 12 oz Collins
Method: shake & strain
50ml Tanqueray Gin
25ml lemon juice
25ml sugar syrup
Put the gin, lemon juice and sugar syrup into a mixing glass and fill with cubed ice. Cap with a Boston shaker and shake for a few seconds. Strain into an ice-filled Collins glass and top with soda.
Garnish with a lemon wheel or wedge and add a long straw.
The Collins family is principally an extensive range of fresh lemonades with alcohol; the key to all of these recipes is the ability to balance the tart-sourness of sour with the sweetness of sugar and the strength of the alcohol used. The carbonate then adds an effervescent texture to the drink and helps draw out (lengthen) some of the intense flavours.
This drink is credited to a Mr John Collins, a bartender at the Limmer’s hotel in London in the 1800s. The drink was called the Tom Collins, taking its name from the use of Old Tom Gin, and apparently named after his brother. The sister of the Collins is the Fizz, which is a short Collins with charged water (from a soda siphon) and un-garnished. Add egg white to make a Silver Fizz; add the yolk and it becomes a Golden Fizz.