Back Bar | Tom Collins 1830

Though the original recipe for the Tom Collins has been lost to history, careful research on the part of cocktail historian David Wondrich has led to a close approximation. In addition to the classic ingredients–sugar, lemon, gin and sparkling water–his research suggests the inclusion of a syrup flavored with maidenhead fern. In a nod to this historic ingredient, Eben Freeman's version includes a dash of orange flower water.

Recipe adapted from Eben Freeman, Osteria Morini/Ai Fiori, New York City

Tom Collins 1830
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Make this Tom Collins 1830 cocktail from Eben Freeman at Osteria Morini/Ai Fiori in New York City.
Servings
1
cocktail
Ingredients
  • One 1-inch-wide strip of lemon peel (white pith removed)1 teaspoon superfine sugar3 ounces boiling water½ ounce fresh lemon juiceDash of orange flower water1½ ounces Hayman's Old Tom Gin3 ounces cold club sodaLemon peel
Directions
  1. In a small nonreactive bowl, muddle the lemon peel with the sugar until the sugar is moist with lemon oil. Pour the boiling water over the lemon peel and sugar, cover the bowl with plastic wrap and set aside to steep for 2 hours, swirling the bowl occasionally.
  2. Remove the lemon peel from the syrup and discard. Stir in the lemon juice and orange flower water, cover with plastic wrap and refrigerate overnight. Strain the syrup through a fine-mesh strainer and into a chilled Collins glass. Add the gin, top with the club soda and add the lemon peel.
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