The Tom Collins is one of the oldest, most written-about cocktails in American history. Which is why I’m not wasting your time with a 900-word wankfest on the topic.
Still, since I talked at agonizing length about these basic ingredients yesterday, I want to at least show you how I personally put them to work for one of the simplest, most awesome and flexible drinks of all-time. This’ll be the only time I walk through a footnoted technique or two in addition to posting a simple recipe, and most of you will probably know all this junk. If so, yank out the basic recipe and go from there.
Speaking of flexibility, we’re gonna do this here classic with a twist: fresh raspberries.
You can sub blueberries, blackberries, sliced peaches, or just about anything. If it sounds good, it probably will be. If you’re not into the fruity thing at all, just skip that step and go straight-up Tom.
RASPBERRY COLLINS
Ingredients:
-Juice of about half a large lemon (¾-1 oz)
-1 oz simple syrup
-1.5—2 oz gin
-club soda
-raspberriesBar Gear:
-Pint glass
-Metal cocktail shaker & strainer
-Muddler (the butt-end of a soft-handled serving spoon or ladle will work fine)
-Small, fine mesh strainer (for Raspberry seeds)
-Collins glassToss 3-6 raspberries in the empty pint glass1, add the simple syrup and muddle.2 Add the gin, lemon juice, and a handful of ice cubes.3
Place your metal shaker over the top, flip the whole deal over and shake like a bastard4 for 10-15 seconds.
Fill the Collins glass about halfway with fresh ice, place the mesh strainer over the top and double-strain (using the bar strainer with the shaker, obviously), leaving an inch or two of room.
Top with club soda, give a quick stir, garnish with a raspberry & lemon flag.
Warning: Prepare to make these for your husband or wife pretty much constantly.
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1-Most folks are cool pouring into the shaker, but I like to use the glass. Try it and you’ll see why. Literally. (I’m saying you can actually SEE into it. Seeee?) ↩
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2-You know. Smash it up. Smash it up good. ↩
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3-Don’t be stingy with the ice. Too little and the drink won’t get cold enough, fast enough, which’ll water it down. Gross. ↩
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4-Shaking technique: Hold the pint glass in one hand on top, and place your other hand under the metal shaker. Read: Not around the metal shaker. Your hand is hot, and metal transfers heat like a mofo. Plus, your hand’ll freeze. If you don’t already do this, this tip’s gonna blow your mind. ↩
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