How to Make a Tom Collins | Cocktail Recipes

How to Make a Tom Collins | Cocktail Recipes

Recipes: 2 oz London Dry Gin; .75 fresh lemon juice; .75 fresh simple syrup. Build in Collins glass. Top with soda.

A Collins is a style of cocktail that is made in, as you might imagine, a Collin's glass. I'm going to show you how to make the king of all Collin's cocktails, Tom Collin's. The Tom Collins is basically a gin sour that is topped with soda water. So we're going to start with our gin. Two ounces, as you would a normal gin sour. You notice a lot of these classic cocktails have the same recipe's just different ingredients.

And we're just going to build this right in the glass, because we're going to top it with soda water. So we don't need to shake it or stir it to add any extra dilution from the ice. Just make sure that your soda is nice and cold, because we're not going to get any extra chilling from the ice when we shake it. Now three-quarter ounce of simple syrup as our sweetener, again just one part sugar to one part water.

And we need some lemon juice as our citrus to balance out that sweetener, we're just going to need three-quarters ounce of that, equal parts. And as always the fresher your juice is the better. I cannot condone store bought citrus. I just can't do it and I won't. All right, fresh lemon juice, three-quarters ounce of that. This drink is really great for hot weather, because of all that soda water it's really, really refreshing. And also, it makes it last a lot longer.

And of course, you can use three-quarters lemon. The Tom Collin's is the most classic of the Collin's, but it's a great template for variation. You could make this with bourbon. You could make this with tequila, all that stuff works. Now I'm going to top it off with ice. I really like to fill it all the way up and our nice cold seltzer. Whoop, we're good.

Like I said that'll serve as our dilution. So no shaking or stirring. I think the Tom Collins is a drink that deserves a good garnish. It's a long drink. You're going to be holding it for awhile, might as well make it pretty to look at, so okay I'm just going to cut a little wedge of orange. And if you have a toothpick or a little crystal pick like this you can make what they call a flag. And add a little cherry, with a cherry on top, naturally. And then jimmy that in there, and there you go, and that's how you make a classic Collins, the Tom Collins.

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[TheWalterHWhite]

These videos need to be bumped! They were short and to the point and VERY delicious. I always add a splash of maraschino cherry syrup and a few. Gives it a little extra flavor profile. My go-to BBQ drink during the summer.

[lawrencespies]

One of my favorite cocktails. I also like to top with 7-UP or Sprite in place of the club soda so adjust sugar accordingly.

[spiderz]

Recipe is good (measurements)... 🍹..I also usually add 2 1/2 ounces of gin for extra kick!! Love building and stirring versus the shake method.

[TheMrVogue]

I like how he literally took a video in the grocery store so he could add that clip into this video. Classic!

[CobaltLancer]

That curvy Collins glass looks cooler than the thin one. I have Kölsch beer glasses in my glassware collection, and they look just like the Collins glass. I literally can’t tell the difference...

[CTE]

Best looking video for being 7 years old… and im drinkin a Juan Collins at the moment with Tequila 😉

[stevegreedo]

Did you just add that garnish with the pointy end of the cocktail pick facing upwards? Crazy!

[HaivistoTomCollins]

I suggest you to use Old Tom Gin to make the Tom Collins instead the London dry, otherwise you'll get a John Collins...

[MuchObligedTV]

Love the color composition of these shots.

[MerkinMuffly]

Store bought lemon in plastic bottle, so true, I salute you. But you have to put on Luxardo cherry, not an orange.

[ejmac]

I would use about 3 times as much lemon juice, I love lemons.

[scottcharlesjohnson]

I always made a sour mix of fresh lemon, lime, and simple.

Just a thought.

[AC-pmsn]

These are actually really mild tasting for anyone who wants a manly but tame drink. I normally hate gin in a martini but these are very easy to drink!

[MrMaltasar]

Good stuff, but I really must critize the not mixing of the drink. When you add the splash of sparkling water on top and you don't stir the drink you're gonna end up with a layer of sparkling water on top and the other ingredients on the bottom. A simple stir is all that's needed to make sure you're getting every ingredient in every sip.

[hellminateur]

i usually add a dash of biter and rose water for a extra kick  

[firefly]

I made 2 Tom Collins' for my wife and I. when I made the first one for myself I found that half a lemon produced the right amount of juice in my jigger however, I used the other half of the lemon for garnish so I had to use a different lemon for my wife's drink. I used exactly the same measurements for both drinks with equal parts lemon juice and simple syrup, my drink was perfect but my wife's was really sour I'd assume that lemons can have different acidity levels which is why my wife's drink was too sharp. How do you get around this issue?

[garlicgirl]

LOOOOL!!! That was funny...shaking his head No at the fake lemon juice at the store.

[pietzeekoe]

Look at me! Chopping ice for a Tom Collins like a field hand.

[KengouYaru]

Lots of debate between shaking, and ordering of when to put in the citrus. Shaking the ingredient for tom collins supposedly allows aeration of the citrus, causing it to be smoother at the cost of dilution. Not shaking doesn't add extra water when the soda is already there, but at the cost of a potentiality of unmixed flavor between the citrus and the spirit, which I've experience more often than not. Stirring has similar results with shaking, being assured flavor mixing, but also dilution. So I have two questions for those who are bartenders or experienced in mixology: what to do with exceptional cases where citrus is present but not shaking/stirring is often performed, like the tom collins or gin and tonic? Also, I've heard from some bartenders that their learned rule is cheapest ingredient/citrus first then spirit rather than vice versa. What's the origin of that? Does this affect the taste to a noticeable degree?

[betacamsx-dallevhsallehdv]

1:18
I cannot condone store-bought citrus

1:21
Off-from-work Tom agrees