Back Bar | Tom Collins 2012

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Because the Collins is actually a family of drinks rather than a single recipe, Freeman’s third take is a template of sorts. Swapping different sweeteners (honey, maple syrup, agave nectar or orgeat), spirits (tequila) or citrus (grapefruit, orange or yuzu) is encouraged. Even the soda itself is up for grabs: Freeman suggests ginger beer or Champagne.

Tom Collins 2012

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

Yield: 1 cocktail

Cook Time: 10 minutes


Rich simple syrup

1½ cups sugar



½ ounce rich simple syrup

½ ounce fresh lemon juice

½ ounce fresh lime juice

2 ounces Beefeater Gin

Fever Tree club soda

Orange wedge

Griotte cherry


1. Make the rich simple syrup: In a medium bowl, stir the sugar and 1 cup tepid water together until the sugar is dissolved.

2. Make the cocktail: In a cocktail shaker, add the ice, rich simple syrup, lemon and lime juices and gin, cover and shake well. Strain into an ice-filled Collins glass, top with club soda and gently stir. Finish with the orange wedge and the cherry and serve with a straw.

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