5 Ingredients or Fewer

Tom Collins

June 14, 2021
4 Ratings
Photo by Mark Weinberg
Author Notes

The Tom Collins is a beautiful cocktail for so many reasons. First, unlike other cocktails, you need very few ingredients to make it, all of which are easily attainable. If you run out of Angostura bitters, for example, you’re not making old fashioneds without a trek unless your corner bodega is a lot hipper than mine—but pretty much everyone can get their hands on lemons, sugar, and soda water no matter where they are. Second, and very much in keeping with the Mr. Potato Head school of bartending, you can swap out the spirit for pretty much anything, and end up with something delicious. Third, it’s very easy to make a crowd-friendly batch of Tom Collins, and keep the cocktails flowing seamlessly with fresh ice, chilled club soda, and not much work on your part beyond that.

Old Tom gin is used in this classic recipe that dates back to 1860. The Tom Collins first appeared in print in Jerry Thomas’ renowned mixology book “The Bartender’s Guide.” You may have also heard of the John Collins—which calls for the sweeter, less juniper-forward genever and was developed at the same London restaurant—but London dry gin is delicious in a Collins as well, as are rum, vodka, bourbon, rye, and tequila. That’s because a Collins is basically a sour served tall in a highball (also called a Collins glass, though a true Collins glass is taller and slimmer) and topped up with soda. The changes in the base spirit merely showcase the particular attributes of that spirit. Tiny variations in the recipe yield a staggering number of new cocktails, ensuring you’ll never become bored with this versatile formula.

A Collins made with lime is a rickey, or, made with lime and ginger ale instead of soda, it’s a buck (and both are fantastic spiked with a little fruit). Toss fresh mint, cucumber, or both into the shaker, or float Campari or any kind of bitters on top. The base recipe is so solid that the simplest flourishes are instant winners, which can’t necessarily be said of all cocktails.

Like many popular drinks, shortcuts are available at stores to help you get yours in its glass more quickly. Like most ready-to-use pre-made mixes, however, Collins mix is a sugary concoction of corn syrup, bottled citrus juice with citric acid added as a preservative, and whatever the manufacturer deems “natural flavors.” Run far away from this mix in particular, because the only tasks keeping you from making a tart, refreshing Tom Collins from scratch are squeezing fresh lemons and making simple syrup (both of which we happen to take great pleasure in doing).

Owing to its simplicity, a pared-down garnish of a lemon wheel and cocktail cherry keeps the focus on the citrusy gin. If you’re inspired to substitute the lemon wheel with an orange wheel, or drop a fresh cherry, raspberry, or strawberry in the drink, follow your instinct and make this classic cocktail your own.
Erik Lombardo

  • Serves 1
Ingredients
  • 2 ounces gin
  • 3/4 ounce freshly squeezed lemon juice
  • 1 tablespoon sugar or 3/4 ounce simple syrup
  • chilled club soda, to top
In This Recipe
Directions
  1. Add all ingredients except club soda to a cocktail shaker filled with ice.
  2. Shake briefly but vigorously, then strain into a Collins glass or highball filled with ice.
  3. Top with club soda, garnish with a lemon slice and cherry, and serve.

See what other Food52ers are saying.

  • LittleKi
    LittleKi
  • Meagen
    Meagen
  • kellee
    kellee
  • anne
    anne

4 Reviews

Meagen June 3, 2014
Just made this tonight and it was wonderful. I think this may be my go-to summer drink. Thank you so much for posting this.
 
kellee June 2, 2014
I`m a sucker for a delicious Tom Collins,and this one was. I squeezed a bit of lime in also and it was perfection.
 
LittleKi June 1, 2014
I get that that vast majority of bars use sweet and sour instead of doing it right, but I really wish they had taught us these basically recipes using real fruit in bartending school! I remember trying a tom collins at the time (this was a long time ago) to nail down what it tasted like and not being super impressed. I made it as written tonight and it was so ridiculously easy and drinkable on a warm summer evening before dinner (happy sigh)....
 
anne June 19, 2014
Bartending school? Really?