The Collins—a gin sour lengthened with cold soda water—is summer's own liquid tuning fork, preternaturally refreshing and infinitely repeatable.
The Tom Collins is one of our foundational drinks, invented sometime in the 19th century and taking modern form around the time when sparkling water started being widely available. While lots of cocktails have murky and circuitous histories, the history of the Tom Collins is perhaps the most so, made all the more frustrating because it stubbornly resists summarization.
The Tom Collins is one of those drinks that never gets ordered. It hides in plain sight, familiarity breeding contempt, and in a way I get it. As a name, “Tom Collins” sounds about as compelling as oatmeal, and a list of ingredients—, lemon juice, sugar, soda water—doesn’t help.
We’re not starting with a russet potato here. Someone went through a lot of time and effort to produce that bottle of gin in your hand, and aside from perhaps the Martini, there is no better cocktail to showcase a gin’s particular character than a Tom Collins. Its simplicity is its strength, and it’s only after your first couple sips of a well made Tom Collins that you realize that other ingredients would bring noise along with flavor, as much distractions as they are additions.
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