The Tom Collins

This cocktail reminds me of my childhood, Thirsty Readers. Not because I was throwing back Tom Collins Cocktails whilst still in elementary school. I just remember it being a "thing". I remember my parents and their friends drinking Tom Collinses (how does one make this plural?). But, I also remember the ubiquitous Tom Collins "MIX".  Which, I suppose still exists.  Though as you can imagine, I cringe at using a mix of anything I can make from scratch.

And speaking of mixes, my good friend and gifted baker, Michelle, owns a fine bakery in Fairfield, CT called Sweet and Simple. She makes everything from scratch using only the finest ingredients. You can imagine Michelle's surprise - nay, horror! - when a customer ordered a cake from her and then provided  some boxes of Pilsbury Funfetti cake for Michelle to use.  (Michelle does great mail order. Click HERE for her site.)  In the interest of customer service, Michelle obliged. But, I bet it was very hard. I've asked her for a photo of this bastardization of baked goods and if I get it, I shall share it.

But, as I do, I'm digressing.

Back to the Tom Collins. This is a simple drink, but if well executed, it is quite perfect, especially for summer. Like, really perfect. Seriously.

I mixed up tonight's drink using a recipe from the brilliant and witty Jeffrey Morganthaler. It is in his new and gorgeous book, The Bar Book.  The book is mostly about drink making technique, but it also includes great recipes for some cocktails and for ingredients you need to make great cocktails.  Like Quinine Syrup, for instance, which is used to make the best Gin and Tonic EVER. Or so he says. I can't speak to this directly because I could not procure the ingredients necessary to make such syrup in Bloomington, the place where there isn't even a GAP.

But, fret not, Thirsty Ones. I've ordered powdered cinchona bark and gentian root from the miraculous inter-web. They are on their way and soon, I'll be all set. You can be sure that you will be reading a post on the perfect Gin and Tonic in the next week or so. Stay tuned.

So, here is a photo of tonight's beverage in a vintage Collins glass. My mom gave me her entire set of these - some have green dots like the one below and others have black or red.  Thanks, Mom! The photo angle belies the fact that the glass is straight sided, and the perfect volume for the Tom Collins.

Herkimer High Colors for those Magicians. You Herkimer peeps will know what I mean!

The only thing you might not have at the ready for this drink is simple syrup. But, you ought to make some up and put it in your fridge. It will keep and it is handy for a great number of good drinks.  I've included the simple syrup recipe below.  Make the Tom Collins. I implore you. It is delicious, refreshing and summery. For those of you who want to know more about the interesting origins of this delightful libation, check out the Wikipedia entry for the  Tom Collins HERE.

The Tom Collins Cocktail

2 ounces Gin, preferably Old Tom style. (I didn't have any, so I used Beefeaters, a London dry and it was still wonderful)

3/4 ounces fresh lemon juice (FRESH. Nothing else will do, trust me.)

1/2 ounce simple syrup (see below)

Ice Cubes

2 ounces chilled soda water (seltzer)

Lemon peel for garnish

Comine the gin, lemon juice, and simply syrup in a cocktail shaker or mixing glass. Shake with ice cubes until chilled. Add the soda water to the shaker.

Strain into a chilled collins glass filled with fresh ice. Twist the peel over the surface of the cocktail and drop it in the drink to serve.

Cheers!

Simple Syrup

1 cup white granulated sugar

1 cup water

In a medium saucepan, bring the sugar and water to a simmer, stirring the mixture occasionally to dissolve the sugar. At the first crack of a boil, remove from the heat. Cool completely then store in a glass jar with a tight fitting lid. It will keep for up to a month.

The part about removing it from the heat at the first crack of a boil is important. If you keep boiling it, the sugar will crystallize out in the fridge.  You don't want that. 

Thanks to BT Parsons for this recipe. It's from his wonderful Bitters book.