Summer is coming even if it hasn’t felt like it in the northeast. It is the perfect time to revisit this classic cocktail. It’s just a few simple ingredients and resembles a tipsy lemonade.

It’s unclear when bartenders began serving the drink we know as a Tom Collins. It was first put into print in 1876 by New York City bartender and the ‘father of American mixology,’ Jerry Thomas.

Given the simplicity of the non-alcoholic ingredients, I see this as a chance to showcase the flavors of the gin. A good London Dry gin (such as Bombay, Tanqueray or Beefeater) or even an Old Tom gin (for as much as I love gin, I’ve never had this) is a go-to for this drink. However, I opted for a gin with a stronger botanical flavor and used Citadelle gin from France. In addition to botanicals, it has a citrusy aroma and flavor which complements the lemon juice.

While there are actually Collins glasses (a bit taller and narrower than a highball glass), Ed prepared this cocktail in these fun glasses he got me for Christmas. I call them my ‘gin and tonic’ glasses but they work for other gin drinks just as well.

This is a very adaptable drink. Check out my Tequila Collins if you’re looking for a slight twist.

Tom Collins

Tom Collins
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Recipe type: Drink
Author:
Ingredients
  • 2 ounces gin
  • 1 ounce freshly squeezed lemon juice (~ 1 lemon) (see Notes)
  • ½ ounce simple syrup (see Notes)
  • Seltzer water
  • Garnish with a Maraschino cherry (see Notes) and lemon slice or orange peel
Instructions
  1. Pour gin, lemon juice and simple syrup into a cocktail shaker. Fill with ice and shake for 15 to 20 seconds.
  2. Pour cocktail into a Collins or highball glass filled with ice. Top off with seltzer water.
  3. Garnish with a Maraschino cherry and lemon slice.
Notes
* Before squeezing the lemon, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
* I prefer Luxardo cherries.
SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
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