Hot weather and cold drinks go together like biscuits and gravy. Beer is always a welcome refreshment when the mercury starts pole vaulting, it's easy to grab one from the fridge after work, pop the cap and slake that thirst. But sometimes you want something frostier, something on ice, and it's natural to look to the southern latitudes for inspiration. That usually means rum or tequila, and there's a wide variety of cocktails based on those liquors to choose from. But for me, one of the best choices for a cold drink on a hot day is the classic Tom Collins.
One of the things I like about cocktails, besides the tastes and the relaxing effect, is that they can be both a beverage and an historical artifact. Many of them have a story behind their origin, sometimes that story is muddled or shrouded in a little mystery, and some can even take on the trappings of legend. The Tom Collins is a good example. As the story goes, the drink is likely derived from the gin punches that were popular in London pubs in the 1800s. At some point a bartender named John Collins apparently attached his name to his version of the drink. But since Old Tom gin was the preferred brand of the day, customers started calling for a Tom Collins instead, and the name stuck.
It's wise to take a lesson from history when you want a Tom Collins and make sure you're using quality gin because the flavor is going to come through and there are few bad liquors worse than cheap gin. Other than that, the recipe for this country club staple is easy peasy. Simple syrup, lemon juice, gin, and club soda. Just double the ingredients as you build the drink in a highball glass with ice - half an ounce of syrup, one ounce of lemon juice, and two ounces of gin. Fill the rest of the glass with club soda (about two ounces), stir, and garnish with a lemon slice or wedge and a cherry if you like. If that's too much work for you, I've come up with a variation that's even easier. Substitute the simple syrup and lemon juice with Spring Grove Lemon Sour soda in equal measure with club soda, so two ounces of each ingredient. It's not an exact replica because there's more sugar in the mix, but if you have a sweet tooth, or if you're too lazy to squeeze a lemon, or if you've run out of simple syrup, it'll do in a pinch.
Surprised you didn't go with a frozen drink, what with this heat.
There's a frozen Tom Collins recipe I want to try out, but it requires pre-mixing and freezer time before blending, so it's not a spur of the moment thing you can just throw together at the bar. It also makes a fairly large batch, so we'd have to be in for the evening before giving it a go.
But, can you buy one pre-mixed in a can?
I haven't had gin in a long, long time. Couldn't stand the pine needle taste. I'm wondering if my tastes have changed in 15 years... but I'm not wondering so much that I'm gonna splurge on some good stuff that'll sit on a shelf if I don't like it... but after this post, now I'm curious. A real dilemma.
Haven't your tastes changed in the last one year?
Last 2 months even... ugh. Today has actually been a really rough day - pretty much all smells and tastes are disgusting and I can't chase away the constant aftertaste of rotting carcass vomit that is parosmia.
But! Generally speaking, beer and liquors have been some of the few things that taste like they're supposed to. So that's good.
I was surprised by the wide variety of gins available these days and the multitude of botanicals that can go into them. You might try reading some reviews of various brands to see what might suit you best. Right now we're giving Aviator a go, it's got a milder juniper flavor than most of the gin I've had. Younger Daughter has a preference for Hendricks. A decent martini bar would be a good place to sample different varieties as well.
A friend recommended St. George gin, which I found I like quite well.
Post-chemo when I can drink again, I'll definitely try making a Tom Collins. I've never known what they were, but it seems like something I'd enjoy.
Some recipes I’ve seen have double the simple syrup than this one, you can always adjust ingredients according to personal preference.
A local distillery in my area, Ida Graves, makes a great gin. The pine needle effect is toned down and he uses several botanicals that give it more of a floral quality. If you see it in the liquor store, give it a shot.
Ha, that distillery is less than five miles from my house. Somehow I had no idea that it existed.
If you’re interested in giving gin another shot, I’d suggest something other than a London Dry (Tanqueray, Beefeater, etc.). Those are where you’re getting a lot of the juniper-driven notes.
Instead, try Plymouth (a separate, distinct gun style), which is a bit softer and has fruit & spice components. Or Roku, a which uses six Japanese botanicals in addition to more traditional gin components.
Hendricks is another option (I like the use of elderflower & chamomile), but given the cucumber & rose infusion, I don’t think it’s as versatile.
Mmmm, love me a Tom Collins. Unfortunately I am going teetotaler until I get this diabetes under control so no refreshing adult beverages this summer for me.
We are here for your vicarious drinking pleasure.
Muchos gracias.
I've cut way back on my drinking for several months now. I quit drinking beer last winter. I'll now go weeks at a time without any alcohol at all. And should I choose to drink, I limit myself to two.
That said, my two go-to coolers this summer are Campari and Soda and a Polaroid.
The Polaroid
In a tall ice-filled glass add
1 shot vodka
1 oz Blue Curaçao
Top with club soda
You're supposed to garnish with mint, but I like a piece of fruit--in this instance a slice of Cara Cara orange. Super refreshing and, frankly, real pretty. (Umbrella optional.)
Interesting.
How different is the flavor from triple sec?
Both are Orange liqueurs, and I would say they’re pretty similar taste wise, but Blue Curaçao has a lower alcohol content, whereas Clear curaçao has a similar abv to triple sec. I’ll let this article explain it further.
This is what I'm talking about. Ask a simple question about the taste of booze and you get a history lesson. I love this place.
Absotively. That was fun.
That looks really tasty. If you use lemonade instead of club soda it's a Blue Lagoon. Guess I'm gonna need some Blue Curaçao soon.
make sure you're using quality gin because the flavor is going to come through and there are few bad liquors worse than cheap gin.
I can't agree more and have basically finding myself more and more buying top shelf gin. It's worth it. I had to have my parents replace their cheap ass gin with Tanqueray for the Gin and Tonics I consume when visiting. Vikre has very excellent gin if you want to explore.
I bought a bottle of Monkey 47 Schwarzwald Dry last year after a significant work accomplishment. Yeah, it was $70 for the bottle, but holy smokes, is that an amazing gin. I don’t use it for any drink that would remotely mask the gin flavor — it’s something you really want to showcase.