Vom Gin-Punch zum Collins – Teil 8: Der Collins

Kommen wir nun zum Abschluß der Serie zum Collins. Die Vorgeschichte seiner Entstehung haben wir bereits beleuchtet. Was gibt es nun über den Collins selbst zu berichten?

40 ml Rutte Dry Gin
15 ml Zitronensaft
10 ml Zuckersirup (2:1)
130 ml Thomas Henry Soda

Zubereitung: Im Collinsglas mit Eiswürfeln gebaut.

Anmerkung: Anstelle des Gins läßt sich jede beliebige Spirituose verwenden. Insofern diese schmackhaft ist, wird es der daraus zubereitete Collins auch sein.

Montreal

1864, so weiß David Wondrich zu berichten, sei der Collins in Montreal in der berühmten Dolly’s Tavern angeboten worden. Jedenfalls gab es dort ein Getränk dieses Namens. Eine Rezeptur dafür ist jedoch nicht verzeichnet. Er sagt auch, daß die New York World 1877 berichtet hätte, daß das Getränk von Offizieren der britischen Armee verbreitet worden sei. Das klingt plausibel, meint David Wondrich, denn Dolly’s Tavern sei bei britischen und konföderierten Offizieren beliebt gewesen. Viele Spione, Händler und Diplomaten des Südens hätten Dolly’s Tavern besucht, und so könnte die Rezeptur weiter in den Süden gelangt sein. ^[2-94]

Hierzu möchten wir jedoch ein paar kritische Anmerkungen machen. Es gibt ein Gemälde von Cornelius Krieghoff aus dem Jahr 1845, betitelt mit „Dolly’s Tavern, St. James Street, Montreal“. ^[24] Eine Publikation beschäftigt sich näher damit und berichtet, daß in den Geschäftsverzeichnissen von Montreal für die Jahre 1844-45 oder 1845-46 Dolly’s Tavern nicht verzeichnet sei. In der gesamten St. James Street hätte es nicht eine Taverne gegeben. Unter ähnlichem Namen hätte es lediglich einen Betrieb namens Dolly’s Chop House gegeben, gelegen in der St. Françoise Xavier Street, gegenüber dem Postamt, geführt von R. P. Isaacson. Deshalb könnte es durchaus sein, daß Cornelius Krieghoff den Namen der Taverne erfunden hat. Man dürfe jedoch auch nicht ausschließen, daß Dolly’s Tavern einfach im Geschäftsverzeichnis fehlte. ^[25-94] Jedenfalls hat David Wondrich die Bezeichnung Dolly’s Tavern übernommen.

Wir haben ein wenig weiter geforscht und sind im Geschäftsverzeichnis für 1864-65 auf diesen Eintrag gestoßen: „Great St. James … 17 Dolly’s Chop House, R. W. Isaacson, proprieteur.“  ^[27-56] Das ist eindeutig dasselbe Lokal, das der vorherigen Quelle zufolge in der St. Françoise Xavier Street gelegen haben soll. Man muß umgezogen sein oder hat dort eine Zweigstelle errichtet. Heute kennt man die (Great) St. James Street übrigens unter dem Namen Rue Saint-Jacques. ^[26]

Ein wenig mehr Licht ins Dunkel bringt Gaz Regan. Er zitiert nämlich genauer und sagt, David Wondrich hätte eine kanadische Veröffentlichung aus dem Jahr 1865 gefunden, in der es hieß, „Das letzte Mal sah ich ihn in Montreal, im Oktober 1864, an einem Ort namens „Dolly’s“, neben der St. Lawrence Hall, der von den Liebhabern von „Mint Juleps“ und „John Collinses“ stark frequentiert wurde.“ ^[6]

– „The last time I saw him was at Montreal, in October, 1864, at a place called „Dolly’s,“ next door to the St. Lawrence Hall, and much frequented by the amateurs of „Mint Juleps“ and „John Collinses.““ ^[6]

Mit dieser Hilfe konnten wir das Original finden. Der Text steht zwar nicht in einer kanadischen Publikation, sonder erschien in London, und zwar in der The Illustraded London News, vom 12. August 1865. ^{[7] [8-135]}

Das hilft uns nun auch, Dolly’s zu lokalisieren. Zunächst einmal: Es wird in der Originalquelle nicht Dolly’s Tavern genannt. Von der erwähnten St. Lawrence Hall konnten wir ein Foto finden, worunter weitere Angaben gemacht werden: „Die alte St. Lawrence Hall. Das Gelände wird jetzt von der Royal Bank of Canada (siehe die gegenüberliegende Seite) und dem Dominion Express Building eingenommen“

–„The old St. Lawrence Hall. Site now occupied by the Royal Bank of Canada (see oposite page) and the Dominion Express Building.“ ^[28]

Im selben Buch ist auch eine Abbildung der Royal Bank of Canada vorhanden, mit dem Hinweis, sie sei 1869 errichtet worden. Das bedeutet, daß das Foto der St. Lawrence Hall vor 1869 gemacht worden sein muß. Eine Postkarte ^[29] läßt uns nun das Gebäude näher lokalisieren. Auf dieser ist nicht nur die Bank abgebildet, sondern dahinter die Lawrence Hall. Die Bank wurde also auf dem hier abgebildeten Foto vorne links errichtet. Die Lawrence Hall lag somit rund 100 Meter von der Kreuzung von der Rue Saint-Jacques und der Rue Françoise Xavier entfernt. Weitere rund 100 Meter entfernt ist (heute) die Hausnummer 17 der Great St. James Street. Das ist eindeutig nicht in der Rue Françoise Xavier. Leider konnten wir das alte Postamt von Montreal nicht lokalisieren, um zu prüfen, wo Dolly’s Chop House dort anzusiedeln wäre. Sei’s drum, doch das tut hier vielleicht auch nichts Wesentliches zur Sache. Eine Dolly’s Tavern jedoch wird es wohl nicht gegeben haben, nur Dolly’s Chop House.

New York

Im Juli 1872 schreibt die Sun: „„John Collins“ wird durch einen Drink verewigt, der seinen Namen trägt. Seine Bestandteile sind Zucker und Zitrone, einfaches Soda und Old Tom Gin. Ein altgedienter Trinker flüsterte dem Reporter zu, dass dieses Getränk ein Denkmal für zwei sei, Old Tom und John Collins, und dass es einen Grabstein auf viele andere setzen könnte.“ ^[15]

– „„John Collins“ is perpetuated by a drink which bears his name. Its constituent parts are sugar and lemon, plain soda, and old Tom gin. A veteran drinker whispered to the reporter that this drink was a monument for two, Old Tom and John Collins, and that it might put a headstone on many others.“ ^[15]

Im Januar 1877 erschien in The Weekly Kansas ein Beitrag zur Schließung des Limmer’s. Man berichtet: „Die alten Resorts in London verschwinden. Limmer’s war einst der Zufluchtsort all der jungen Leute, die die Sportwelt anführten, und viele seiner Figuren sind noch in Erinnerung – … und John Collins, der Kellner, der das angenehme Getränk erfand, das noch immer seinen Namen trägt. Vor zehn Jahren gab es im Claredon-Hotel in New York einen Kellner, der einen „John Collins“ ebenso gut herstellen konnte wie das große Original selbst.“ ^[15]

–  „Old Resorts in London Disappearing. Limmer’s was once the resort of all the young bloods who led the sporting world, and many of its characters are still remembered – … and John Collins, the waiter, who invented the pleasant tipple still called by his name. Ten years, ago there used to be a waiter in the Claredon hotel in New York who could make a „John Collins“ as well as the great original himself.“ ^[15]

Der Collins war somit spätestens 1867 auch in New York bekannt.

The Brookyn Eagle weiß am 6. Juli 1877 zu berichten: „THE BROOKLYN EAGLE weist in einem Artikel über Sommergetränke auf den „John Collins“ als ein Getränk hin, das aus „Wasser, gesäuert mit Zitronensaft, Zucker, Pfefferminz und ein wenig altem Santa Cruz-Rum“ besteht, und fügt hinzu, daß es nach John Collins, einem irischen Schauspieler von einigem Ruf, benannt wurde!!“ Wir dürfen nicht zulassen, daß mit der Wahrheit der Geschichte auf diese Weise nachlässig umgegangen wird, und wir müssen dagegen protestieren, daß eine solche Interpretation eines ehrwürdigen Getränks irgendwo außerhalb der Slums von Brooklyn akzeptiert wird … Der eigentliche „John Collins“ besteht aus einer halben Zitrone, die in einen Soda-Tumbler gepreßt wird (halb mit zerstoßenem Eis gefüllt, oder auch nicht, wie es der persönliche Geschmack verlangt), einem großzügigen Weinglas Old Tom Gin – Genever kann ersetzt werden, wenn Old Tom unerreichbar ist, aber das Ergebnis ist zwangsläufig minderwertig -, einer Flasche Soda und einem gehäuften Eßlöffel Puderzucker, und zuallerletzt muß die Mischung sofort getrunken werden. Sie hat einen positiven, heiteren Duft von dem, was Tennyson „den Gin im Wacholder“ nennt, ein belebendes Sprudeln, einen spannungsgeladenen Geschmack, von dem man sagt, er sei dem morgendlichen Gaumen besonders wohltuend. … Diese Götterspeise war die Erfindung des Oberkellners im Limmer’s, dem berühmten Londoner Hotel, das im vergangenen Winter verschwand. Sein Name und sein Beruf sind in Versen verewigt worden: „Mein Name ist John Collins, Oberkellner im Limmer’s, an der Ecke Conduit-Straße, Hannover-Platz; meine Hauptbeschäftigung ist es, Kelche zu füllen, für all die jungen Herren, die dort verkehren.“ Das Getränk erhielt schnell die Zustimmung der Offiziere der britischen Armee und wird nun von ihnen als Trunk auf die rosafingrige Morgenröte von Aldershott bis Australien ausgeschenkt – „Englands Morgen, ‚John Collins,'“ in den schönen Worten von Webster, „der Sonne folgend und die Welt umkreisend“. Das seligmachende Getränk wurde übrigens in den Vereinigten Staaten, im Clarendon, in dieser Stadt, vor etwa zwanzig Jahren von einem sehr bedeutenden Offizier des Royal Artillery , der sich jetzt in London ehrenvoll zur Ruhe gesetzt hat, bekannt gemacht.“ ^[19]

– „THE BROOKLYN EAGLE, in an article upon Summer drinks, alludes to the „John Collins“ as a beverage made of „water, soured with lemon juice, sugar, pepermint and a little old Santa Cruz rum!“ and adds that it was named after John Collins, an Irish actor of some repute!!“ We really cannot allow the truth of history thus to be trifled with, and we must protest against such an interpretation of a venerable drink being accepted anywhere outside of the slums of Brooklyn … The „John Collins“ proper is composed of half a lemon squeezed into a soda tumbler (half filled with pounded ice, or not, as individual tastes may dictate) a liberal wine glass of Old Tom gin – Holland’s may be substituted when Old Tom in unattainable, but the result is necessarily inferior – a bottle of soda and a heaping tablespoonful of powdered white sugar, last of all, the compound to be drunk immediately. It has a positive merry fragance of what Tennyson calls „the gin within the juniper,“ an enlivening efferescense, an electric tang said to be peculiarly grateful to the palate of a morning. … This ambrosia was the invention of the head waiter at Limmer’s, the famous London hotel which passed out of existence last Winter. His name and occupation have been immortalized in verse: „My name is John Collins, head waiter at Limmer’s, Corner of Conduit street, Hanover square; My chief occupation is filling of brimmers For all the young gentlemen frequenters there.“ The drink speedly received the approbation of the officers of the British Army, and is now poured by them as libations to the rosy fingered Aurora from Aldershott to Australia – „England’s morning, ‚John Collins,‘ “ in the fine words of Webster, „following the sun and circling the world.“ The beatific beverage was, by the way, introduced into the United States, at the Clarendon, in this city, some twenty years ago, by a very eminent officer of the Royal Artillery, now retired upon his honors in London.“ ^[19] Der Artikel erschien auch in der Chicago Tribune zwei Tage später. ^[20]

Dies ist ein wichtiger Beitrag, denn wir werden nicht nur darauf hingewiesen, daß der Collins mit Eis serviert wurde, sondern auch,  daß man den Collins seit circa 1857 in New York kannte, und daß er im Clarendon durch einen britischen Offizier bekannt gemacht wurde. Was für ein Ort war das Clarendon?

Das Clarendon Hotel lag an der Ecke von Johnson Street und Washington Street. 1876 wurde es beschädigt, als das direkt daneben liegende Brooklyn Theatre abbrannte. Das neue Gebäude des Brookly Eagle wurde auf den Trümmern des abgebrannten Theaters erbaut. Das Clarendon wurde weiter betrieben und 1890 in der Nähe mit einem neuen Gebäude neu eröffnet. ^[21]

1882 wird in der New York World dieselbe Herkunftsgeschichte erzählt: „Die Vereinigten Staaten sind den Engländern für den „John Collins“ zu Dank verpflichtet, der vor einer Generation von einem angesehenen, inzwischen verstorbenen Militäroffizier nach New York eingeführt wurde und … durch die Bemühungen von THE WORLD vor vier Jahren wiederbelebt wurde.“ ^[22]

– „The United States are indebted to the English for the „John Collins“ introduced into New York a generation ago by a distinguished military officer now dead, and which … was revived through the efforts of THE WORLD four years ago.“ ^[22]

Das älteste Rezept, das wir für einen Collins finden konnten stammt aus einem Australischen Kochbuch von 1864. Dort heißt es: „John Collins ist eine Zusammensetzung aus Gin, Zucker, Sirup und Sodawasser.“

– „John Collins is a composition of gin, sugar, syrup, and soda-water.“ ^[1-279]

Auch das ist ein Beleg dafür, daß der Collins mit der Britischen Armee um die Welt gereist ist. Wie sonst hätte er es so schnell nach Australien schaffen sollen?

Dieses Rezept läßt aufhorchen. Bereits im Zusammenhang mit dem Gin Punch des Limmer‘s Hotel konnte man mutmaßen, daß eventuell Capillaire eine Zutat gewesen sein konnte – vielleicht auch hier? Unter Capillaire verstand man sowohl einen reinen Zuckersirup, oder einen mit Orangenblütenwasser oder Frauenhaarfarn aromatisierten Zuckersirup. Wie soll man die Angabe verstehen, sowohl Zucker als auch Sirup hinzuzufügen? Oder ist es vielleicht ein Druckfehler und soll „sugar syrup“, also Zuckersirup heißen? Wir werden auf diese Frage wohl niemals eine Antwort finden.

Der Tom-Collins-Schwindel

Um 1874 machte eine aus New York stammende Veräppelung die Runde, der sogenannte Tom Collins Hoax. Beispielsweise berichtet The Wheeling Daily Register und andere Zeitungen ausführlich davon: Man fragt jemanden, ob er denn schon Tom Collins aufgesucht habe. Falls nicht, solle man es schleunigst tun, denn dieser laufe herum und sage sehr schlechte Dinge über einen, und die Leute würden ihm glauben schenken. Man schickt das aufgebrachte Opfer dann mit dem Hinweis auf den Ort, an dem man Tom Collins vor kurzem so etwas habe sagen hören, ebendort hin, beispielsweise in eine andere Bar. Der dortige Barkeeper, der natürlich in diese Art von Scherz eingeweiht ist, bestätigt die Geschichte, schmückt sie weiter aus und schickt die Person weiter an einen anderen Ort mit dem Hinweis das Tom Collins gerade eben dort hin gegangen sei. Der weitergeschickte Gast wird natürlich immer aufgebrachter. Wenn man den Zeitungen der damaligen Zeit glauben schenken darf, funktionierte diese Verarsche hervorragend. ^{[2-95] [5] [6] [9]}

Wer hat’s erfunden?

Mr. Collin im New Yorker Whitehouse

Eine Theorie besagt, im Jahr 1873 hätte ein gewisser Mr. Collins in einer New Yorker Schenke namens The Whitehouse angefangen zu arbeiten und hätte dort den nach ihm benannten Collins erfunden. ^[10] Das ist natürlich schon von der Entstehungszeit her betrachtet unmöglich, denn es gibt ältere Belege für die Existenz des Getränks.

Tom Collins in New Jersey und New York

Eine andere Geschichte wiederum erzählt, ein Tom Collins, der als Bartender in New Jersey und New York City gearbeitet habe, sei der Erfinder gewesen. ^[10]

New York nach dem Collins Hoax

Andere wiederum behaupten, der Tom Collins sei in New York entstanden und sei nach dem Tom Collins Hoax bezeichnet worden, der in der Stadt 1874 praktiziert wurde. ^[10]

Australien und San Francisco

Es gibt auch Legenden, die die Erfindung des Collins‘ nach Australien oder San Francisco verorten. ^[10]

John Collins im Limmer’s

Von den zuvor berichteten Entstehungsmythen ist keine so richtig plausibel und wird zudem nicht ausreichend belegt. Man ist sich jedoch allgemein einig, daß man aufgrund der vorliegenden Quellen davon ausgehen muß, daß der Collins eine Abwandlung eines Gin Punches ist und wohl von John Collins im Limmer’s Hotel stammt. ^[10]

Dies sah auch schon der bereits erwähnte, 1882 erschienene Beitrag in der New York World so. Er setzt den Collins zudem in einen Bezug zum Limmer’s Hotel und zum Garrick Club: „Dieses Getränk scheint seinen Ursprung in Limmer’s Hotel in London zu haben und erhielt seinen Namen sicherlich von dem weltberühmten John Collins, Oberkellner im Limmer’s, Ecke Conduit Street, Hanover Square, der in einem Lied eines Barden einer vergangenen Generation gefeiert wurde. Laut Captain Gronold war Limmer’s bereits 1814 für seinen Gin-Punch bekannt. Der berühmte Gin-Punch des Garrick Clubs, dessen Erfindung gemeinhin Theodore Hook zugeschrieben wird, wurde in dieser Stadt erfunden und im Juli 1835 von dem amerikanischen Manager Stephen Price über den Atlantik gebracht.“ ^[22]

– „This drink seems to have originated at Limmer’s Hotel, in London, and certainly took its name from the world-renowed John Collins, head-waiter at Limmer’s, Corner of Conduit street, Hanover square, celebrated in a song by a bard of a by-gone generation. According to Captain Gronold, Limmer’s was renowned for its gin-punch so far back as 1814. The Garrick Club’s famous gin-punch, the invention of which is commonly ascribed to Theodore Hook, was devised in this city and taken accross the Atlantic by Stephen Price, the a American manager, in July 1835.“ ^[22]

Dieser Beitrag irrt nur hinsichtlich der Urheberschaft des Garrick Club Punches. Es war nicht Theodore Hook, sondern Stephen Price, wie wir bereits belegt haben.

Unsere eigenen Recherchen bestätigen diese Aussagen  über den Ursprung des Collins in Limmer’s Hotel unbedingt. Im Folgenden wollen wir noch ein paar weitere Texte zitieren, die dies bestätigen.

Edward Verrall Lucas berichtet im Jahr 1916 in seinem Buch „More Wanderings in London“ von einem Experten, der alles über London zu wissen scheint: „Er schätzt nicht nur die Sehenswürdigkeiten Londons, sondern auch seine Redewendungen. Er kann Ihnen nicht nur sagen, was der neueste Slang ist, sondern auch, wann er aufkam und oftmals, wer ihn hereingebracht hat. … Bei einer anderen Gelegenheit, als wir zusammen standen und eine Erfrischung tranken, fragte ich ihn, warum ein „John Collins“ so genannt werde – eine Frage, die ich vielen Freunden vergeblich gestellt hatte – und in einem Augenblick erzählte er mir von dem alten Londoner Kellner und zitierte die Zeilen: „Mein Name ist John Collins, Oberkelner im Limmer’s, an der Ecke Conduit-Straße, Hannover-Platz; Meine Hauptbeschäftigung ist es, Kelche zu füllen, um junge, mit Sorge erfüllte Herren zu trösten.“ Nicht viele Amerikaner, für die ein „John Collins“ mehr Realität ist als für uns, wissen das. Aber wenn ein Amerikaner in London seine Nationalgetränke haben möchte, ist A. C. P. der Mann, den er fragen sollte; denn er kennt die Bars Londons kaum weniger genau als ihre Bildergalerien und Unterhaltungshäuser;“  ^{[11-309] [11-310]}

– „He treasures not only the sights of London, but its phrases. He can tell you not only what is the latest slang but when it came in, and often who brought it. … On another occasion, as we stood together sipping refreshment, I asked him why a „John Collins“ was so called – a question I had put in vain to many friends – and in an instant he told me of the old London waiter, and quoted the lines: „Ma name is John Collins, head waiter at Limmer’s, Corner of Conduit Street, Hannover Square; My chief occupation is filling of brimmers To solace young gentlemen laden with care.“ Not many Americans, to whom a „John Collins“ is more of a reality than with us, know that. But if any American in London wants his national beverages, A. C. P. is the man that he should ask; for he knows the bars of London hardly less intimately than her picture-galleries and houses of entertainment;“ ^{[11-309] [11-310]}

Sir Morell Mackenzie schrieb 1891 (wohl im The Fortnightly Review, Band 50, den wir jedoch nicht einsehen konnten), daß der Collins eine englische Erfindung sei und nach dem Kellner John Collins benannt worden sei. Im Magazin „Punch“ ging man darauf ein und erklärte, er habe die Verse, auf die er sich bezöge, falsch wiedergegeben, und es müsse Jim Collins heißen: ^{[4-70] [5]} „My name is JIM COLLINS, ‚Ead-vaiter at Limmers‘, The corner of Conduck Street, ‚Anover Square. And my hokkipashun Is sarvin out liquors To such sportin‘ covies  As chance to come there.“ ^{[4-70] [5]} Wie wir wissen, ist auch dies Humbug. Zum einen war es wirklich John Collins, nicht Jim. Zum anderen ist Sheridans Gedicht vollkommen falsch zitiert. Wir ersparen uns an dieser Stelle, dasselbe zu wiederholen. Doch was interessant ist, ist der Hinweis auf Folgezeilen im Gedicht. Dort nämlich wird ein Hinweis gegeben, daß John Collins seinen jungen Gästen die Kelche wohl mit Gin Punch gefüllt hat: „Herr Frank trinkt immer meinen Gin Punch, wenn er raucht.“ – „Mr. Frank always drinks my gin punch when he smokes.“ ^[6] [32-7]

Der Collins und der Gin Sling

Wie wir bisher gezeigt haben, ist ein Collins als eine Punch-Variante zu betrachten, als ein Gin Punch, in dem Sodawasser anstelle von stillem Wasser verwendet wird. Vor diesem Hintergrund ist ein 1880 in Notes und Queries erschienener Leserbrief sehr interessant: „“GIN SLINGS.“ Ich denke, der folgende Auszug aus Mercators „View of Things“, in Society vom 22. Oktober, kann nicht verfehlen,  für die Leser der „N.&Q.“ interessant sein: – „Die Erwähnung von Limmers altem Haus erinnert mich an etwas ’nicht allgemein Bekanntes‘, wie es der verstorbene John Timbs, F.S.A., vielleicht formuliert haben könnte. Das beliebte Getränk namens Gin-Slings erhielt seinen Namen von John Collins, der früher ein berühmter Kellner in dieser aristokratischen Herberge war. Die alten Zeilen über den Trunk lauten wie folgt: –
‚Mein Name ist John Collins, Oberkellner im Limmer’s
An der Ecke Conduit-Straße, Hannover-Platz,
Meine Hauptbeschäftigung ist es, Kelche zu füllen,
für all die jungen Herren, die dort verkehren‘ *
Wenn die Poesie auch schlecht ist, war der Alkohol gut, zusammengesetzt war er war aus Gin, Sodawasser, Zitrone und Zucker. ‚John‘ wurde mit ‚Gin‘ abgekürzt und ‚Collins‘ zu ‚Slings‘ sublimiert, und so wird das unde derivatur von Gin-Slings auf John Collins zurückgeführt – quod erat demonstrandum. Ethymologen, bitte bestätigen.“ Ich darf erwähnen, daß mir in New York während der intensiven Hitze des letzten Juli ein Freund einen kühlenden, randvollen Becher von dem, was er „John Collins“ nannte, vorstellte. Kann es sein, daß die Amerikaner, die auf die Reinheit ihres Englisch stolz sind, ausnahmsweise das reine Original dem Mischmasch-Slang vorgezogen haben? Mr. Louis Jennings sagt in seinem entzückenden Buch „Field Paths and Green Lanes“: „Die Inschrift deutet vage auf ein Getränk hin, das von einem Kellner des inzwischen erloschenen Limmer’s Hotels erfunden wurde.“ JAMES HOOPER.“
^[12-444]

– „“GIN SLINGS.“ – I think the following extract from Mercator‘s „View of Things,“ in Society of Oct. 22, cannot fail to be interesting to readers of „N.&Q.“: – „The mention of Limmer‘s old house reminds me of something ‚not generally known,‘ as the late John Timbs, F.S.A., might have styled it. The popular drink called gin-slings takes its name from John Collins, formerly a celebrated waiter in that aristocratic hostelrie. The old lines on the libation run as follows: –
‚My name is John Collins, head waiter at Limmer‘s,
Corner of Conduit Street, hanover Square;
My chief occupation is filling of brimmers
For all the young gentlemen frequenters there.‘ *
If the poetry is bad the liquor was good, composed as it was of gin, soda water, lemon and sugar. ‚John‘ was abbreviated to ‚gin,‘ and ‚Collins‘ sublimated to ‚slings,‘ and so the unde derivatur of gin-slings is traced to John Collins – quod erat demonstrandum. Ethymologists, please copy.“
I may mention that when I was in New York, during the intense heat of last July, a friend introduced me to a cooling bumber of what he called „John Collins.“ Can it be that the Americans, who pride themselves on the purity of their English, have for once preferred the pure original to the mongrel slang? Mr. Louis Jennings, in his delightful book calles Field Paths and Green Lanes, says: „The inscription was vaguely suggestive of a drink invented by a waiter at the now extinct Limmer‘s Hotel.“ JAMES HOOPER.“ ^[12-444]

Es verwirrt vielleicht auf den ersten Blick, daß der John Collins mit einem Gin Sling gleichgesetzt wird. Auch Drinks of the World aus dem Jahr 1892 sagt dies so und zitiert dabei größtenteils identisch Teile des Leserbriefes. ^[14-140]

Das ist ein interessanter Leserbrief. Er zeigt zum einen, daß auch in England der Collins im Jahr 1880 noch nicht unbedingt überall bekannt war. Das mag damit zusammenhängen, daß vielleicht eher die aristokratischen Kreise für gewöhnlich einen Collins tranken, die normale Bevölkerung aber eher nicht? Zum anderen sieht James Hooper den Collins nicht in Verbindung mit einem Gin Punch, sondern einen Gin Sling. Dazu muß man kritisch anmerken, daß der Autor der Zeilen irrt. Der Collins ist zum einen wirklich ein Punch, zum anderen ist der Sling keine eigenständige Kategorie an Mischgetränken, sondern umfaßt ein Sammelsurium verschiedenster anderer Kategorien, wie wir in einer ausführlichen Analyse derselben in einer eigenen Beitragsserie nachweisen werden.

Die verschiedenen Collinses

David Wondrich erklärt, daß für Leute, die nie von Limmer’s Hotel und der Person John Collins gehört hatten, die Bezeichnung Tom Collins mehr Sinn ergäbe, insbesondere wenn das Getränk mit einem Old Tom Gin zubereitet werde. So sei bei Jerry Thomas der John Collins zu einem Tom Collins geworden, ^[2-95] und so hätte man schließlich unter einem Tom Collins die Old-Tom-Version verstanden, wohingegen ein John Collins die Version mit Genever wäre. ^[2-95] Diffordsguide wiederholt David Wondrichs Aussage, daß der originale Collins wahrscheinlich mit Genever zubereitet wurde, dann mit Old Tom Gin und erst dann mit London Dry Gin, als die Mode den erhältlichen Ginstil in London und New York veränderte. ^[10] Erst in der Mitte des zwanzigsten Jahrhunderts, als man keinen Genever gehabt hätte, sei der John Collins zu der Version mit Whiskey transformiert worden, so David Wondrich. ^[2-95]

Wir haben – und wie oft haben wir dies schon gesagt – an der Deutung, man müsse für einen „originalen“ John Collins einen Old Tom Gin verwenden, unsere Zweifel. Dies hatten wir auch schon bezüglich des Garrick Club Punches und des Limmer’s Gin Punch genauer dargelegt. Auch beim Collins sind wir aus denselben Gründen der Meinung, daß schon immer ein ungesüßter Gin verwendet wurde, zumindest von denen, die es sich leisten konnten und Wert auf Qualität legten.

Beim Studium der historischen Rezepte fällt auf, daß im Laufe der Zeit unglaublich viele Collinses publiziert wurden. Sie unterscheiden sich in der verwendeten Basisspirituose, und ihre Bezeichnung wurde entsprechend angepaßt. So gibt es beispielsweise die Varianten John Collins, Jack Collins, Captain Collins, Pierre Collins, Brandy Collins, Tom Collins, John Collins, Mike Collins, Pisco Collins, Ron Collins, Pedro Collins, Sandy Collins, Pepito Collins, Ruben Collins oder Joe Collins. Dabei sind diese Bezeichnungen noch nicht einmal eindeutig. Ein John Collins wird beispielsweise je nach Publikation mit Bourbon, Genever oder Gin zubereitet, oder ein Tom Collins mit Genever, Gin oder Old Tom Gin. ^[30] Wir schlagen vor, von diesen Bezeichnungen Abstand zu nehmen. In der Tat ist der Collins einer unserer Lieblingsgetränke, denn es gibt praktisch keine Spirituose, die als Collins zubereitet nicht schmecken würde. So wie es sich auch bei einem Highball als guter Brauch etabliert hat, Spirituose und Filler genauer zu definieren, sollte man auch bei einem Collins derart spezifizieren und beispielsweise einen Gin Collins, Old Tom Collins, Rye Collins, etc. bestellen.

Übrigens gab es bereits im Jahr 1885 eine Vielzahl verschiedener Collinses. In einem Buch wird angegeben, wie man einen Fred Collins zuzubereiten habe, mit dem Hinweis „und trinke, solange er noch belebt ist auf die Gesundheit der Collins-Familie – deren Namen man sinnlos für etwa fünfzig populäre Getränke verwenden kann – aus Brandy, Rum, Bourbon, Old Rye, Gin, etc., etc.“ ^[31-133]

– „and drink while lively to the health of the Collins family – whose name you may take in vain for about fifty popular drinks – from brandy, rum, bourbon, old rye, gin, &c., &c.“ ^[31-133]

Auch hieran sieht man, daß unsere Empfehlung durchaus sinnvoll ist.

Abgrenzung zum Fizz

David Wondrich geht dann noch auf die Abgrenzung eines Collins von einem Fizz ein. Er sagt, daß kaum eine Diskussion unter Bartendern so andauernd geführt werde. Beide hätten grundsätzlich dieselben Zutaten, und es gehe darum, was man mit dem Eis mache. Der historische Rückblick zeige, daß der Gin Punch und der Collins mit gekühltem Sodawasser zubereitet worden seien, ohne Eis. In Amerika hingegen sei mehr Eis verfügbar gewesen und ein „Tall“ Punch sei dort grundsätzlich mit Eis im Glas zubereitet worden. Der Collins sei ein ebensolcher. ^[2-96] Amerikanische Bartender seien es aber auch gewohnt gewesen, Drinks zu schütteln und abzuseihen. So schüttelte Jerry Thomas seinen Collins und fügte am Schluß etwas Soda hinzu. Seinen Gin Fizz bereitete er ebenso zu. Der Unterschied bei ihm war, daß der Collins mengenmäßig größer war und in einem größeren Glas serviert wurde. Der Gin Fizz war hingegen eher ein Short Drink, den man schnell trank. Damit der Collins nicht vorzeitig warm wurde, gab man Eis hinzu; beim Gin Fizz nicht. ^[2-97] David Wondrich faßt zusammen, daß man einen Collins mit Eis im Glas baue, einen Gin Fizz jedoch schüttele und ohne Eis serviere.

Wir lassen diese Analyse an dieser Stelle einmal kommentarlos stehen. Uns fehlt zum jetzigen Zeitpunkt ein genaues Verständnis dafür, was ein Fizz gewesen ist und wie er sich eventuell im Laufe der Zeit verändert hat. Sich nur auf ein einzelnes Werk zu beziehen, und sei es von Jerry Thomas, ist nicht unbedingt erhellend. Wir werden genauer recherchieren, damit wir dann darüber Auskunft geben können, was man unter einem Fizz verstand. Erst dann wird es möglich sein, Unterschiede zu einem Collins fundiert aufzeigen zu können.

Quellen

1. https://archive.org/details/b21505524/page/278/mode/2up?q=collins Anonymus: The English and Australian Cookery Book. London, 1864.
2. David Wondrich: Imbibe! 2. Auflage. ISBN 978-0-399-53287-0. 2017.
3. https://books.google.de/books?id=Zww8AAAAIAAJ&pg=PA206&lpg=PA206&dq=%22mysteries+of+Honest+John+Collins%22&source=bl&ots=MIw0Y3vAgA&sig=ACfU3U1ZrWGaiY-OJnBzUvX8Wv6BjS2iYw&hl=de&sa=X&ved=2ahUKEwie4P7r2bTmAhWzlFwKHbAXCXEQ6AEwAXoECAMQAQ#v=onepage&q=%22mysteries%20of%20Honest%20John%20Collins%22&f=false The New Sporting Magazine. Vol. XI. No. 63. Juli, 1836.
4. https://archive.org/details/punchvol100a101lemouoft/page/70 Punch, or the London charivari. 8. August, 1891.
5. https://en.wikipedia.org/wiki/Tom_Collins Tom Collins.
6. https://web.archive.org/web/20131105024812/http://www.ardentspirits.com/ardentspirits_old/Cocktails/1B20111017.html The Tom Collins and the John Collins: A Discussion. Von Gaz Regan, vom 11. Oktober 2011.
7. http://iln.digitalscholarship.emory.edu/browse/iln47.1328.006/?keyword=collinses The Illustrated London News. 12. August 1865.
8. https://archive.org/details/illustratedlondov47lond/page/135 The Illustrated London News. 12. August 1865.
9. https://chroniclingamerica.loc.gov/lccn/sn84026847/1874-06-12/ed-1/seq-4/#date1=1870&index=1&rows=20&words=joke+practical+successful&searchType=basic&sequence=0&state=&date2=1880&proxtext=%22successful+practical+joke%22&y=13&x=16&dateFilterType=yearRange&page=1 The Wheeling Daily Register. 12. Juni 1874, Seite 4.
10. https://www.diffordsguide.com/encyclopedia/490/cocktails/collins-cocktails-recipes-and-history Collins Cocktails – recipes & history. Von Simon Difford.
11. https://archive.org/details/morewanderingsin01luca/page/309?q=%22head+waiter+at+Limmer%22 E. V. Lucas (Edward Verrall): More wanderings in London. New York, 1916.
12. https://archive.org/details/notesqueries62unse/page/444?q=%22Corner+of+Conduit+Street%22 Notes and Queries. London. Nr. 49, 4. Dezember 1880.
13. https://archive.org/details/sportingreview01cravgoog/page/n200?q=%22Corner+of+Conduit+Street%22 The Sporting Review, September 1842. Daraus: Lord William Lennox: My Second Deal.
14. https://archive.org/details/ofworlddrinks00mewjrich/page/140?q=%22My+name+is+John+Collins%22 James Mew & John Ashton: Drinks of the world. London, 1892.
15. http://everythinginthebar.blogspot.com/2013/12/john-collins.html John Collins. Vom 28. Dezember 2013.
16. https://archive.org/details/travelsthroughlo02lamb/page/390?q=%22gin-sling%22 John Lambert: Travels through Lower Canada, and the United States of North America, in the years 1806, 1807, and 1808. To which are added, biographical notices and anecdotes of some of the leading characters in th United States; and of those who have, at various periods, borne a conspicuous part in the politics of that country. Vol. II. London, 1810.
17. https://archive.org/details/weeklyregister3181balt/page/202?q=%22gin-sling%22 The Weekly Register. No. 13, Vol III. 28. November 1812.
18. https://archive.org/details/threeyearsincana01mact_2/page/38?q=%22gin-sling%22 John Mactaggart: Three years in Canada: an account of the actual state of the country in 1826-7-8. Comprehending its resources, productions, improvements, and capabilities; and including sketches of the state of society, advice to emigrants, &c. Vol. I. London, 1829.
19. https://bklyn.newspapers.com/image/50377693/?terms=%22john%2Bcollins%22 The Brooklyn Eagle. 6. Juli 1877, Seite 2.
20. https://chroniclingamerica.loc.gov/lccn/sn84031492/1877-07-08/ed-1/seq-16/#date1=1789&index=1&rows=20&words=brimmers+filling&searchType=basic&sequence=0&state=&date2=1963&proxtext=%22filling+of+brimmers%22&y=0&x=0&dateFilterType=yearRange&page=1 Chicago Daily Tribune. 8. Juli 1877, Seite 16.
21. https://www.brownstoner.com/history/past-and-present-the-clarendon-hotel/ Past and Present: The Clarendon hotel. Von Suzanne Spellen, vom 23. Mai 2014.
22. https://fultonhistory.com/highlighter/highlight-for-xml?altUrl=https%3A%2F%2Fwww.fultonhistory.com%2FNewspaper%252011%2FNew%2520York%2520NY%2520World%2FNew%2520York%2520NY%2520World%25201881-1882%2520Grayscale%2FNew%2520York%2520NY%2520World%25201881-1882%2520Grayscale%2520-%25201127.pdf%23xml%3Dhttps%3A%2F%2Fwww.fultonhistory.com%2FdtSearch%2Fdtisapi6.dll%3Fcmd%3Dgetpdfhits%26u%3D4d669de6%26DocId%3D6706654%26Index%3DZ%253a%255cIndex%2520U%252dF%252dP%26HitCount%3D6%26hits%3D175e%2B175f%2B176a%2B176b%2B1783%2B1784%2B%26SearchForm%3D%252fFulton%255fform%252ehtml%26.pdf&uri=https%3A%2F%2Fwww.fultonhistory.com%2FNewspaper%252011%2FNew%2520York%2520NY%2520World%2FNew%2520York%2520NY%2520World%25201881-1882%2520Grayscale%2FNew%2520York%2520NY%2520World%25201881-1882%2520Grayscale%2520-%25201127.pdf&xml=https%3A%2F%2Fwww.fultonhistory.com%2FdtSearch%2Fdtisapi6.dll%3Fcmd%3Dgetpdfhits%26u%3D4d669de6%26DocId%3D6706654%26Index%3DZ%253a%255cIndex%2520U%252dF%252dP%26HitCount%3D6%26hits%3D175e%2B175f%2B176a%2B176b%2B1783%2B1784%2B%26SearchForm%3D%252fFulton%255fform%252ehtml%26.pdf&openFirstHlPage=false Summer Drinks. The New York World, 1. August 1882, Seite 7.
23. https://fultonhistory.com/highlighter/highlight-for-xml?altUrl=https%3A%2F%2Fwww.fultonhistory.com%2FNewspapers%25207%2FNew%2520York%2520NY%2520Times%2FNew%2520York%2520NY%2520Times%25201904%2520Jul%2520Grayscale%2FNew%2520York%2520NY%2520Times%25201904%2520Jul%2520Grayscale%2520%2528484%2529.pdf%23xml%3Dhttps%3A%2F%2Fwww.fultonhistory.com%2FdtSearch%2Fdtisapi6.dll%3Fcmd%3Dgetpdfhits%26u%3D204d24e%26DocId%3D821799%26Index%3DZ%253a%255cIndex%2520U%252dF%252dP%26HitCount%3D4%26hits%3D3c8%2B3c9%2B3ec%2B3ed%2B%26SearchForm%3D%252fFulton%255fform%252ehtml%26.pdf&uri=https%3A%2F%2Fwww.fultonhistory.com%2FNewspapers%25207%2FNew%2520York%2520NY%2520Times%2FNew%2520York%2520NY%2520Times%25201904%2520Jul%2520Grayscale%2FNew%2520York%2520NY%2520Times%25201904%2520Jul%2520Grayscale%2520%2528484%2529.pdf&xml=https%3A%2F%2Fwww.fultonhistory.com%2FdtSearch%2Fdtisapi6.dll%3Fcmd%3Dgetpdfhits%26u%3D204d24e%26DocId%3D821799%26Index%3DZ%253a%255cIndex%2520U%252dF%252dP%26HitCount%3D4%26hits%3D3c8%2B3c9%2B3ec%2B3ed%2B%26SearchForm%3D%252fFulton%255fform%252ehtml%26.pdf&openFirstHlPage=false: About Clubs and Clubmen. The New York Times, 24. Juli 1904, Seite (3?, 5?).
24. https://commons.wikimedia.org/wiki/File:%27Dolly%27s_Tavern,_St._James_Street,_Montreal%27,_oil_painting_by_Cornelius_Krieghoff.jpg Cornelius Krieghoff: Dolly’s Tavern, St. James Street, Montreal.
25. https://books.google.de/books?id=WzkrDwAAQBAJ&pg=PA95&lpg=PA95&dq=%22dolly%27s+Tavern%22+Montreal&source=bl&ots=FmalvKW29S&sig=ACfU3U3WINH121fhV3YIwcGvgHWDgcCf-w&hl=de&sa=X&ved=2ahUKEwjcsrqjvrXmAhVhqHEKHSXsDt4Q6AEwAXoECAoQAQ#v=onepage&q=%22dolly’s%20Tavern%22&f=false Charmaine A. Nelson: Slavery, Geography and Empire in Nineteenth-Century Marine Landscapes of Montreal and Jamaica. Routledge, 2017.
26. https://de.wikipedia.org/wiki/Rue_Saint-Jacques_(Montreal) Rue Saint Jacques (Montreal).
27. https://archive.org/details/cihm_36987/page/n60 Mackay’s Montreal directory for 1864-65: containing a street directory; an alphabetical directory of the citizens; with subscribers‘ and advertisers‘ classified business directories; and a miscellaneous directory, and street index; corrected to 1st July, 1864.
28. https://archive.org/details/oldnewmontrealwi00alas/page/n23 Anonymus: Old and new Montreal with a series of comparative views illustrating the growth and development of the greater city. Montreal 1913.
29. http://numerique.banq.qc.ca/patrimoine/details/52327/2433171 St. Lawrence Hall, St James St., Montreal.
30. https://de.wikipedia.org/wiki/Collins_(Cocktail) Collins (Cocktail).
31. Emilie Lebour-Fawssett (Bacchus): New Guide for the Hotel, Bar, Restaurant, Butler, and Chef. Being a Hand Book for the Management of Hotel ans American Bars, and the Manufacture of the Principal New and Fashionable Drinks. Hotel & Restaurant Cookery, as now Practised, With the Newest Entrees and Dishes. The First Part Treats of Home Brewing; The Manufacture of Wines, Spirits, Liqueurs and Cordials Without Destillation – The Preparation and Manipulation of, With the Newest Names and Styles of Mixing and Dressing American Drinks, Suitable for Licensed and Non-Licensed Houses, Garden Parties, Clubs, Temperance Fetes, Bazaars, Etc. By Bacchus. The Scond Part Treats of All Branches of Cookery, Confectionery and Bread, Suitable for Public Dinners, Clubs, Small Family Parties, Balls, Routs, Luncheons, Garden Parties, Suppers, Etc., by Cordon Bleu. London, William Nicholson and Sons, 1885.
32. https://archive.org/details/sportingdaysspor00nevi/page/6/mode/2up?q=%22Frank+always+drinks+my+gin+punch%22 Ralf Nevill: Sporting Days and Sporting Ways. London, 1910.

Historische Rezepte

1864 Anonymus: The English and Australian Cookery Book. Seite 279. John Collins.

John Collins is a composition of gin, sugar, syrup, and soda-water.

1869 William Terrington: Cooling Cups and Dainty Drinks. Seite 197. Spider.

Gill of gin, bottle of lemonade, 1/2 pint
lumps of ice.

1871 E. Ricket & C. Thomas: The Gentleman’s Table Guide. Seite 50. Gin Twist.

(ENGLISH.)
USE a soda-water glass, The juice of half
a fresh lemon, teaspoonful of powdered
sugar or sugar candy, 1 glass of gin, 1
bottle of iced soda water, and a few pieces of pure
spring block ice; well mixed.

1872 E. Ricket & C. Thomas: The Gentleman’s Table Guide. Seite 50. Gin Twist.

(ENGLISH.)
USE a soda-water glass, The juice of half
a fresh lemon, teaspoonful of powdered
sugar or sugar candy, 1 glass of gin, 1
bottle of iced soda water, and a few pieces of pure
spring block ice; well mixed.

1873 American Fancy Drinks. New York, The Sun, 22. August 1873. https://fultonhistory.com/highlighter/highlight-for-xml?altUrl=https%3A%2F%2Fwww.fultonhistory.com%2FNewspaper%25209%2FNew%2520York%2520NY%2520Sun%2FNew%2520York%2520NY%2520Sun%25201873%2520Apr-Dec%25201873%2520%2520Grayscale%2FNew%2520York%2520NY%2520Sun%25201873%2520Apr-Dec%25201873%2520%2520Grayscale%2520-%25200519.pdf%23xml%3Dhttps%3A%2F%2Fwww.fultonhistory.com%2FdtSearch%2Fdtisapi6.dll%3Fcmd%3Dgetpdfhits%26u%3Dffffffff8be825ad%26DocId%3D3208923%26Index%3DZ%253a%255cindex%2520G%252dT%26HitCount%3D3%26hits%3D68b%2B68c%2B68d%2B%26SearchForm%3D%252fFulton%255fform%252ehtml%26.pdf&uri=https%3A%2F%2Fwww.fultonhistory.com%2FNewspaper%25209%2FNew%2520York%2520NY%2520Sun%2FNew%2520York%2520NY%2520Sun%25201873%2520Apr-Dec%25201873%2520%2520Grayscale%2FNew%2520York%2520NY%2520Sun%25201873%2520Apr-Dec%25201873%2520%2520Grayscale%2520-%25200519.pdf&xml=https%3A%2F%2Fwww.fultonhistory.com%2FdtSearch%2Fdtisapi6.dll%3Fcmd%3Dgetpdfhits%26u%3Dffffffff8be825ad%26DocId%3D3208923%26Index%3DZ%253a%255cindex%2520G%252dT%26HitCount%3D3%26hits%3D68b%2B68c%2B68d%2B%26SearchForm%3D%252fFulton%255fform%252ehtml%26.pdf&openFirstHlPage=false

„A new drink is called John Collins.
It is made of old Tom gin, plain soda and lemon
juice.“

Mr. Barry makes his John Collins morning
soother by mixing a tablespoonful of powdered
sugar, the juice of half a lemon, a wineglass of
Old Tom gin, a bottle of plain soda, stirred with
ice, and a slice of lemon peel. Some educated
drinkists substitute brandy for the gin.

1876 Jerry Thomas: The Bar-Tender’s Guide. Seite 91. Tom Collins Gin.

The same as Tom Collins Whiskey, substituting gin for
whiskey.

Seite 91. Tom Collins Whiskey.

(Use large bar glass.)
5 or 6 dashes of gum syrup.
Juice of a small lemon.
1 large wineglass of whiskey.
Fill the glass half full of shaved ice, shake up well and
strain into a large bar glass.
Fill up the glass with plain soda water and imbibe
while it is lively.

1878 Leo Engel: American & Other Drinks. Seite 19. Gin Punch.

Half pint of old gin; one gill of Maraschino; the juice of three
lemons; the rind of half a lemon; one quart bottle of German
seltzer water. Ice well and sweeten to taste.

1881 Leo Engel: American & Other Drinks. Seite 19. Gin Punch.

Half pint of old gin; one gill of Maraschino; the juice of three
lemons; the rind of half a lemon; one quart bottle of German
seltzer water. Ice well and sweeten to taste.

1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 32. John Collins.

(Use an extra large bar glass.)
1 table-spoonful of sugar;
5 to 6 dashes of lemon juice;
1 wine glass of Holland gin;
4 or 5 small lumps of ice;
open a bottle of plain soda water, pour this into the
ingredients, mix up well, remove the ice, and serve.
Careful attention must be paid when mixing the soda
water with the above, not to let the foam of it spread
over the glass.

1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 51. Tom Collins.

(Use an extra large bar glass.)
Three-quarters table-spoon of sugar;
3 or 4 dashes of lime or lemon juice;
3 or 4 pieces of broken ice;
1 wine glass full of Old Tom gin;
1 bottle of plain soda water;
mix up well with a spoon, remove the ice, and serve.
Attention must be paid not to let the foam of the
soda water spread over the glass.

1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 110. John Collins.

(Gebrauche ein extra grosses Glas.)
1 Esslöffel voll feinen Zucker;
5 oder 6 dashes Citronensaft,
1 Weinglass Holland Gin;
4 oder 5 kleine Stücke zerschlagenes Eis;
1 Flasche Sodawasser;
giese dieses zu den anderen Incredienzen und mische
es tüchtig mit einem Barlöffel auf, entferne das Eis
und servire es. Vorsicht muss beim Mischen inso-
ferne gebraucht werden, dass der Schaum nicht über
das Glas läuft.

1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 132. Tom Collins.

(Gebrauche ein extra grosses Barglas.)
Dreiviertel Esslöffel voll feinen Zucker;
3 oder 4 dashes Citronen- oder Limesaft;
3 oder 4 kleine Stücke Eis;
1 Weinglas Old Tom Gin;
1 Flasche Sodawasser,
mische dieses gut auf mit einem Barlöffel, entferne das
Eis und servire es. Vorsieht muss beim Mischen die-
ses Getränkes gebraucht werden, damit es nicht über
das Glas schäumt.

1883 Patsy McDonough: McDonough’s Bar-Keepers‘ Guide. Seite 28. John Collins.

Fill large bar glass one-third full of cracked ice, one table-spoon
of bar sugar, one wine-glass of Old Tom Gin, fill up with plain soda;
stir with spoon, add the peel of a lemon to finish. Sip through a
straw.

1884 George Winter: How to Mix Drinks. Seite 31. John Collins.

(Use extra large bar glass.)
Five or six dashes of lemon juice;
One small tablespoonful of sugar;
One wine glass full of Holland gin;
Fill one-third of fine ice;
Fill up with a bottle of plain soda, stir well with a spoon
while filling with soda, remove the ice, then serve.

1884 George Winter: How to Mix Drinks. Seite 34. Tom Collins.

(Use extra size large bar glass.)
One small tablespoon of sugar;
Four to five dashes of lemon juice;
Fill glass one-quarter full of ice;
One wine glass of Old Tom gin;
One bottle of plain soda;
Stir up well with a spoon, remove ice, then serve.

1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 13. Tom Collins.

5 or 6 dashes of gum syrup; juice of a
small lemon; 1 large wine glass of whisky. Fill the glass half
full of shaved ice; shake up well and strain into a large bar
glass; fill up the glass with plain soda water, and imbibe while
it is lively. (Use large bar glass.)

1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 13. John Collins.

1 tablespoonful of sugar; 5 to 6
dashes of lemon juice; 1 wine glass of Holland gin; 4 or 5
small lumps of ice; open a bottle of plain soda, pour this into
open a bottle of plain soda, pour this into
the ingredients, mix up well, remove the ice and serve.

1884 O. H. Byron: The Modern Bartenders‘ Guide. Seite 13. Tom Collins Brandy.

(A large bar glass.)
5 or 6 dashes gum syrup.
1 or 2    do.    Maraschino.
Juice of small lemon.
1 wine glass brandy.
1 or 2 lumps of ice.
Fill up with plain soda. Do not shake if the soda is
cold.

1884 O. H. Byron: The Modern Bartenders‘ Guide. Seite 34. John Collins‘ Gin.

(Extra large bar glass.)
1 table-spoon sugar.
About 5 dashes lemon juice.
1 wine-glass gin.
5 or 6 small bits of ice.
1 bottle plain soda.
Mix well, remove the ice, and serve.

1884 O. H. Byron: The Modern Bartenders‘ Guide. Seite 48. Gin Punch.

2 table-spoons white sugar.
1 pony Seltzer.
1 1/2 wine glass Holland gin, 4 or 5 dashes lemon juice.
Fill glass with fine ice.
Shake well. Dress with 2 slices orange; one half slice
pineapple, and berries; serve with a straw.

1885 Emilie Lebour-Fawssett (Bacchus): New Guide for the Hotel, Bar, Restaurant, Butler, and Chef. Seite 133. Collins.

The Celebrated Collins Drink

Is fizzing stuff, only I should be glad if our caterers would
agree what it is to be perpetually named. One barkeeper
calls it John Collins – another Tom Collins. There are also
Harry and Fred, all members of the same family. I prefer
to call mine the Fred Collins Fiz.

1885 Emilie Lebour-Fawssett (Bacchus): New Guide for the Hotel, Bar, Restaurant, Butler, and Chef. Seite 133. Fred Collins Fiz.

Whiskey,                          1 Large Wine
Syrup,                              1 Dessert Spoonful.
Lemon,                            1.
Lemonade,                      1 Split.
Shaved Ice,                      1/2 Glass.
Curacoa,                          1 Teaspoonful.
Or, Almond Essence
and Orange Essence,     2 Drops each.
Mixing: Put the syrup whiskey, and lemon juice into a
small bar glass; half fill with ice, and give it a vigorous
shaking to mix the materials, and ice them well. Strain
into a large bar-glass, flavour with Curacoa, or almond, and
orange essence; pour into the lemonade, and drink while
lively to the health of the Collins family – whose name you
may take in vain for about fifty popular drinks – from brandy,
rum, bourbon, old rye, gin, &c., &c.

1887 Charlie Paul: American and Other Iced Drinks. Seite 44. John Collins.

Fill half-pint tumbler with chipped ice; put in
a teaspoonful of powdered sugar; squeeze half a
lemon in; add half wine-glassful of Old Tom
gin; fill up with soda water; ornament with fruits
in season, and serve with straws.

1887 Jerry Thomas: The Bar-Tender’s Guide. Seite 54. Tom Collins Gin.

(Use large bar-glass.)
The same as Tom Collins Whiskey, substituting gin
for whiskey.

Seite 53. Tom Collins Whiskey.

(Use small bar-glass.)
Take 5 or 6 dashes of gum syrup.
Juice of a small lemon.
1 large wine-glass of whiskey.
2 or 3 lumps of ice.
Shake up well and strain into a large bar-glass.
Fill up the glass with plain soda water and imbibe
while it is lively.

1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 59. Tom Collins.

(Use an extra large bar glass.)
3/4 table-spoonful of Sugar;
3 or 4 dashes of Lime or Lemon juice;
3 or 4 pieces of broken ice;
1 wine glass of Old Tom Gin; (genuine only)
1 bottle of plain Soda Water;
mix well with a spoon, remove the ice, and serve.
Attention must be paid not to let the foam of the
soda water spread over the glass; this drink must be
drank as soon as mixed in order not to let it get stale.

1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 62. John Collins.

(Use an extra large bar glass.)
3/4 table-spoonful of sugar;
2 or 3 dashes of Lemon juice;
2 dashes of Lime juice;
4 or 5 small lumps of ice;
1 wine glass full of Holland gin;
pour in a bottle of plain soda, mix up well, remove
the ice and serve.
Care must be taken not to let the foam of the soda
water run over the glass while pouring it in. This
drink must be taken as soon as mixed, or it will lose
its flavor.

1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 165. Tom Collins.

(Gebrauche ein extra grosses Barglass.)
3/4 Esslöffel voll Zucker;
3 oder 4 dashes Lime oder Citronensaft;
3 oder 4 Eisstücke;
1 Weinglas Old Tom Gin;
1 Flasche plain Sodawasser;
mische dieses gut auf mit einem Barlöffel, entferne
das Eis und servire. Vorsicht muss beim Mischen
dieses Getränks gebraucht werden, damit es nicht
über das Glas schäumt.

1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 168. John Collins.

(Gebrauche ein extra grosses Barglas.)
3/4 Esslöffel Zucker;
2 oder 3 dashes Citronensaft;
2 dashes Limesaft;
4 oder 5 Eisstücke;
1 Weinglas Holland Gin;
1 Flasche plain Sodawasser;
giesse dieses zu den andern Ingredientien, und
mische es tüchtig mit einem Barlöffel auf, entferne
das Eis, und servire es.
Vorsicht muss beim Mischen insofern gebraucht
werden, dass der Schaum nicht über das Glas lauft.

1888 Harry Lamore: The Bartender (The Police Gazette Bartender’s Guide). Seite 13. Tom Collins Brandy.

A large bar glass.
Five or six dashes gum syrup.
One or two dashes Maraschino.
Juice of small lemon.
One wine-glass brandy.
One or two lumps of ice.
Fill up with plain soda. Do not shake if the soda is
cold.

1888 Harry Lamore: The Bartender (The Police Gazette Bartender’s Guide). Seite 25. Tom Collins‘ Gin.

Extra large bar glass.
One tablespoon sugar.
About five dashes lemon juice.
One wine-glass gin.
Five or six small bits or ice.
One bottle plain soda.
Mix well, remove the ice, and serve.

1888 Harry Lamore: The Bartender (The Police Gazette Bartender’s Guide). Seite 57. Tom Collins.

Three-quarters of a tablespouuful of sugar.
Three or four dashes of lime juice.
Three or four pieces of broken Ice.
One wine-glass of Old Tom gin.
One bottle of plain soda.
Mix well with a spoon, strain, and serve.
Attention must be paid not to let the foam of the soda
spread over the glass; this drink must be drank as soon as
mixed.

1889 Émile Lefeuvre: Méthode pour composer soi-même les boissons. Seite 36. Tom Collins Whisky.

1 cuillerée à café de sucre en poudre.
1 verre à madère de whisky (selon le
goùt.)
Le jus d’un citron.
Remplissez un verre à soda à moitié de
glace pilée; mélangez bien le tout; finissez
de remplir avec de l’eau de seltz ou du
soda water.
Buvez pendant l’effervescence.

1889 Émile Lefeuvre: Méthode pour composer soi-même les boissons. Seite 37. Tom Collins Gin.

1 cuillerée à café de sucre en poudre.
1 verre à madère de gin.
Le jus d’un citron.
Le reste comme le Tom Collins Whis-
ky.

1889 Émile Lefeuvre: Méthode pour composer soi-même les boissons. Seite 37. Tom Collins Brandy.

1 verre à madère de bon cognac.
1 cuillerée à café de sucre en poudre.
Le jus d’un citron.
Le reste comme le Tom Collins Whis-
ky.

1889 Émile Lefeuvre: Méthode pour composer soi-même les boissons. Seite 37. Tom Collins Rhum.

1 petite cuillerée de sucre en poudre.
1 verre à madère de rhum.
Le jus d’un citron.
Le reste comme le Tom Collins Whis-
ky.

1891 Anonymus: Wehman’s Bartenders‘ Guide. Seite 36. John Collins.

(Use an extra large bar glass.)
3/4 table-spoonful of sugar.
2 or 3 dashes of Lemon Juice.
2 dashes of Lime Juice.
4 or 5 small lumps of ice.
1 wine glass of Holland Gin.
Pour in a bottle of plain soda, mix up well, remove the ice and
serve.
Care must be taken not to let the foam of the soda water run
over the glass while pouring it in. This drink must be taken
as soon as mixed, or it will lose its flavor.

1891 Anonymus: Wehman’s Bartenders‘ Guide. Seite 43. Tom Collins Gin and Whiskey.

Are concocted same as the brandy, substituting their
respective liquors.

Seite 43. Tom Collins Brandy.

(Use a large bar glass.)
5 or 6 dashes of Gum Syrup.
1 or 2 dashes of Maraschino.
Juice of small Lemon.
1 wine glass Brandy.
1 or 2 lumps of ice.
Fill up with plain soda. Do not shake if the soda is cold.

1891 Harriet Anne De Salis: Drinks à la Mode. Seite 13. John Collins.

Put some ice into a large tumbler, squeeze on it
the juice of half a lemon, add a slice of pineapple
and a large teaspoonful of sugar, a glass of Hol-
lands gin, and then a bottle of soda water. Stir,
and drink whilst effervescing.

1891 Harriet Anne De Salis: Drinks à la Mode. Seite 16. Tom Collins.

This is made in the same way as John Collins,
except that Plymouth gin should be used.

1892 James Mew & John Ashton: Drinks of The World. Seite 140.

A popular drink called gin-sling takes its name from
John Collins, formerly a celebrated waiter in Limmer’s
old house. The old lines on this drink ran as
follows: –
„My name is John Collins, head waiter at Limmer’s,
Corner of Conduit Street, Hanover Square.
My chief occupation is filling of brimmers
For all the young gentlemen frequenters there.“
The poetry Is very far from bad, and so was the
liquor. It was a composition of gin, soda water,
lemon, and sugar. John was abbreviated to gin and
Collins to sling.

1892 William Schmidt: The Flowing Bowl. Seite 164. John Collins.

A large glass with the juice of half a lemon,
a spoonful of sugar,
a full drink of Holland gin.
Mix this well; add two or three lumps of ice; fill your glass
up with Seltzer, while you stir.

1892 William Schmidt: The Flowing Bowl. Seite 179. Tom Collins.

The juice of half a lemon in a large glass,
a barspoonful of sugar,
a drink of Tom gin; mix this well;
2 lumps of ice,
a bottle of plain soda.
Mix well and serve.

1895 Anonymus: Bartenders Guide. Seite 17. John Collins.

[Use largest size bar glass.]
1 teaspoonful of fine sugar, 6 dashes of lemon juice, 1 wine
glass of gin, 1/2 dozen lumps of ice, 1 bottle of soda, mix well and
take out the spoon.

1895 Anonymus: Bartenders Guide. Seite 27. No. 1 Tom Collins Gin.

[Use large ale glass.]
3 teaspoonful of powdered sugar. 4 dashes of lemon Juice, 1/2
dozen lumps of ice, 1 wine glass of Old Tom gin, 1 bottle of plain
soda water. Mix with spoon, take out the ice.

1895 Anonymus: Bartenders Guide. Seite 27. No. 3 Whiskey.

[Use large bar glass.]
Mix same as a brandy Tom Collins, use whis key in place of
brandy.

1895 Bartenders‘ Association of New York City: Official Hand-Book and Guide. Seite 31. John Collins.

(Use largest size bar glass.)
1 teaspoonful of fine sugar, 2 dashes of
lemon juice.
1 wine glass of gin, 1/2 doz. lumps of ice.
1 bottle of soda. Mix well, and take out
the spoon.

1895 Bartenders‘ Association of New York City: Official Hand-Book and Guide. Seite 46. No. 1 Tom Collins, Gin.

(Use large ale glass.)
3 teaspoonfuls of powdered sugar.
4 dashes of lemon juice, 1/2 doz. lumps of
ice.
1 wine glass of Old Tom gin.
1 bottle plain soda water.
Mix with spoon. Take out the ice.

1895 Bartenders‘ Association of New York City: Official Hand-Book and Guide. Seite 47. No. 3, Whiskey.

(Use large bar glass.)
Mix same as brandy Tom Collins; use
whiskey in place of brandy.

1895 Bartenders‘ Association of New York City: Official Hand-Book and Guide. Seite 47. No. 3, Brandy

(Use large bar glass.)
5 dashes of gum syrup, 2 dashes Caroni
Bitters.
Juice of a lemon, 1 wine glass of brandy.
3 small lumps of ice, fill with plain soda.
Mix, remove the ice.

1895 Chris F. Lawlor: The Mixicologist. Seite 15. John Collins.

Put in mixing-glass one half lemon with peel on;
one spoonful sugar; muddle well; fill glass two
thirds full of shaved ice, one jigger Old Tom gin;
shake well; strain in thin lemonade-glass; fill with
club soda; stir.

1895 George J. Kappeler: Modern American Drinks. Seite 44. John Collins.

Prepare same as Brandy Collins, substituting
Holland gin for brandy.

Seite 44. Brandy Collins.

Cut a lemon in half, place it in a mixing-glass,
add one tablespoonful fine sugar, crush with mud-
dler so as to extract both the juice of the lemon
and part of the oil of the rind, fill the glass half
full of fine ice, add one jigger brandy. Mix well,
strain into a Collins-glass containing a piece of
ice, pour in a bottle of plain soda. Stir with a
long bar-spoon and serve.

1895 George J. Kappeler: Modern American Drinks. Seite 45. Tom Collins.

Is prepared in the same manner as John Collins,
using Tom gin in place of Holland gin.

1895 Herbert W. Green: Mixed Drinks. Seite 52. John Collins.

Put in mixing-glass one-half lemon with peel
on, one spoonful sugar, muddle well, fill glass two-
thirds full of shaved ice, one jigger Old Tom gin,
shake well, strain in thin lemonade-glass, fill with
Club soda, stir.

1895 R. C. Miller: The American Bar-Tender. Seite 68. John Collins.

(Use large bar glass.)
1 tablespoonful of sugar.
1/2 lemon.
1 wine-glass gin.
4 or 5 small bits of ice.
1 bottle plain soda.

1895 R. C. Miller: The American Bar-Tender. Seite 68. Tom Collins.

Are concocted same as the John Collins, using whiskey
instead of gin.

1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 44. John Collins.

Put into a large tumbler the juice of one
lemon, one tablespoonful of icing sugar, one
wineglass of English gin, one tablespoonful of
water, and fill two-thirds with shaved ice
shake well, and fill up with a bottle of soda-
water whilst stirring. Insert two straws, and
place two slices of lemon on top.

1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 50. Tom Collins.

Put into a large tumbler one tablespoonful of
icing sugar, three or four pieces of ice, one
wineglass of Old Tom gin, and thirty drops of
lime or lemon juice. Then pour in one bottle
of soda-water, mix well, remove the ice, and
serve.

1896 Louis Fouquet: Bariana. Seite 78. John Collins.

VERRE D
Remplir de glace pilée verre B, 2 cuillerées de sucre
poudre, presser un citron, 1 verre à liqueur de gin, finir avec
de l’eau de seltz ou soda, bien remuer, 1 rond de citron,
chalumeaux et servir.

1896 William Schmidt: Fancy Drinks and Popular Beverages. Seite 62. John Collins.

A large glass with the juice of half a lemon,
a spoonful of sugar,
a full drink of Holland gin.
Mix this well; add two or three lumps of ice; fill your glass
up with Seltzer, while you stir.

1896 William Schmidt: Fancy Drinks and Popular Beverages. Seite 77. Tom Collins.

The juice of half a lemon in a large glass,
a barspoonful of sugar,
a drink of Tom gin; mix this well;
2 lumps of ice,
a bottle of plain soda.
Mix well and serve.

1898 Anonymus: Before & After Dinner Beverages. Seite 33. Tom Collins.

Into
a tall glass put some fine
ice, a teaspoonful of
sugar, the juice of one lemon,
one jigger of Tom Gin, and a
bottle of Club Soda.

1898 Joseph L. Haywood: Mixology. Seite 9. John Collins.

One-half lime or lemon, spoonful of sugar, one drink Hol-
land gin, a little cracked ice; fill up with bottle of Krause s
soda; stir; serve; drink immediately in order to get full aroma
of the drink.

1898 Joseph L. Haywood: Mixology. Seite 10. Tom Collins.

One-half lemon squeezed in glass, a little sugar on a bar-
spoon, a drink of Tom gin; mix well with Krause seltzer; two
lumps ice; fill up with soda or seltzer; drink while foaming.

1899 Aczél Miksa: American Bar. Seite 71. John Collins.

(Pohár II.)
Töltsd meg a II. sz. poharat jéggel, préselj 1/2 czit-
rom levét, adj hozzá 1 kávéskanál czukorport, 2 po-
hárka gin-et, kavard jól, töltsd fel szikvízzel, szolgáld
czitromszeletkével és szalmaszállal.

1899 Chris F. Lawlor: The Mixicologist. Seite 15. John Collins.

Put in mixing-glass one half lemon with peel on;
one spoonful sugar: muddle well; fill glass two
thirds full of shaved ice, one jigger Old Tom gin-,
shake well; strain in thin lemonade-glass; fill with
club soda; stir.

1899 Edward Spencer: The Flowing Bowl. Seite 163. John Collins.

John Collins,
but in certain regimental messes this “John”
used not to be considered properly attired without
the addition of a little curaçoa — the quantity
varying with the effect it was intended to produce
upon the unsuspecting guest. Occasionally, at
about sunrise, boiling water was substituted for
soda-water.

1899 Niels Larsen: Les Boissons Américaines. Seite 65. John Collins‘ Gin.

[à préparer dans un gobelet en cristal extra grand]
1 cuiller à bouche de sucre en poudre. Ajoutez:
1/2 verre à madère de jus de citron;
1       —           —      de gin old tom;
5 à 6 morceaux de glace:
1 bouteille de soda-water Schweppes‘.
Mélangez bien avec une cuiller à soda et pendant
l’effervescence buvez.

1899 Niels Larsen: Les Boissons Américaines. Seite 65. Tom Collins‘ Brandy.

[à préparer dans un gobelet en cristal extra grand]
1 verre à liqueur de sirop de sucre. Ajoutez:
1    —   à madère de cognac;
1 cuiller à café de marasquin;
Le jus d’un petit citron;
3 à 4 morceaux de glace;
1 bouteille de soda-water Schweppes‘.
Mélangez bien avec une cuiller à soda et pen-
dant l’effervescence buvez.

1900 Frank Newman: American-Bar. Seite 86. John Collins.

Verre n° 2.
Dans le verre n° 2, quatre ou cinq morceaux de glace:
jus d’un demi-citron,
2 cuillerées à café sucre en poudre,
1 verre à liqueur et demi de gin.
Remplir le verre avec eau de seltz ou soda, rem uer
servir avec 2 chalumeaux.

1900 Frank Newman: American-Bar. Seite 87. Brandy Collins.

Verre n° 2.
Prendre le verre n° 2, quatre ou cinq morceaux de
glace:
jus d’un demi-citron,
2 cuillerées à café sucre en poudre,
1 verre à liqueur et demi de cognac.
Remplir le verre avec eau de seltz ou soda, remuer,
servir avec 2 chalumeaux.

1900 Frank Newman: American-Bar. Seite 87. Whisky Collins.

Verre n° 2.
Prendre le verre n° 2, quatre ou cinq morceaux de
glace:
jus d’un demi-citron,
2 cuillerées à café de sucre en poudre,
1 verre à liqueur et demi de whisky.
Remplir le verre avec eau de seltz ou soda, remuer,
servir avec 2 chalumeaux.

1900 George J. Kappeler: Modern American Drinks. Seite 44. Brandy Collins.

Cut a lemon in half, place it in a mixing-glass,
add one tablespoonful fine sugar, crush with mud-
dler so as to extract both the juice of the lemon
and part of the oil of the rind, fill the glass half
full of fine ice, add one jigger brandy. Mix well,
strain into a Collins-glass containing a piece of
ice, pour in a bottle of plain soda. Stir with a
long bar-spoon and serve.

1900 George J. Kappeler: Modern American Drinks. Seite 44. John Collins.

Prepare same as Brandy Collins, substituting
Holland gin for brandy.

1900 George J. Kappeler: Modern American Drinks. Seite 45. Tom Collins.

Is prepared in the same manner as John Collins,
using Tom gin in place of Holland gin.

1900 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 185. Tom Collins.

(Use an extra large bar glass.)
3/4 tablespoonful of sugar;
3 or 4 dashes of lime or lemon juice;
3 or 4 pieces of broken ice;
1 wine glass of Old Tom gin (genuine only);
1 bottle of plain soda water.
Mix well with a spoon, remove the ice, and serve.
Attention must be paid not to let the foam of the
soda water spread over the glass; this drink must be
drank as soon as mixed in order not to let it get stale
and lose its flavor.

1900 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 198. John Collins.

(Use an extra large bar glass.)
3/4 tablespoonful of sugar;
2 or 3 dashes of lemon juice;
2 dashes of lime juice;
4 or 5 small lumps of ice;
1 wineglassful of Holland gin;
Pour in a bottle of plain soda, mix up well, remove
the ice and serve.
Care must be taken not to let the foam of the soda
water run over the glass while pouring it in. This
drink must be taken as soon as mixed or it will loose
its flavor.

1900 James C. Maloney: The 20th Century Guide For Mixing Fancy Drinks. Seite 26. Collins.

Fill mixing glass two-thirds full fine ice.
Juice of one-half lemon.
1 teaspoonful sugar.
1 wine glass of gin.
Shake well, strain into a milk punch glass and pour
in 1 bottle imported club soda, stir gently and serve.

1900 William T. Boothby: Cocktail Boothby’s American Bartender. #158. Collins.

There are many kinds of Collins, viz., John Collins, which is made with
Holland gin; Tom Collins with Tom gin; Whiskey Collins with the liquor des-
ignated etc., etc. A Collins, however, is nothing more or less than a fizz; but it
is usually made as a very long drink. See Fizzes (Recipe No. 50), and John
Collins (Recipe No. 177).

1900 William T. Boothby: Cocktail Boothby’s American Bartender. #177. John Collins.

Take the largest glass procurable and place a good size piece of ice in it.
Set this in front of the customer with a bottle of Holland gin at his right hand
so he can serve himself to the gin. Then take a large mixing-glass and put in
it the juice of two lemons, a heaping tablespoonful of bar sugar, and dissolve
this in part of a bottle of plain soda; pour into the large glass of gin and ice fill
up the glass with the balance of the plain soda, stir and serve. Many bartend-
ers make a regular Gin Fizz and serve it for a John Collins; but this recipe is
standard and is highly recommended as a morning bracer after a night of dis-
sipation.

1900 William T. Boothby: Cocktail Boothby’s American Bartender. #209. Tom Collins.

Make the same as John Collins with Old Tom gin substituted for Holland
gin. (See Recipe No. 177.)

1901 Anonymus: The Cocktail Book. Seite 39. John Collins.

Use Long Glass.
ONE-HALF teaspoonful sugar; five or
six dashes lemon juice; one wine
glass Holland gin. Dissolve the sugar
with spoon; add three or four lumps of
ice, and pour in a bottle of soda water.

1901 Anonymus: The Cocktail Book. Seite 49. Tom Collins.

Use Large Glass.
MAKE same as John Collins, using
Tom gin instead of Holland.

1901 J. E. Sheridan: The Complete Buffet Manual. Seite 14. Tom Collins Brandy.

(Use small bar glass.)
5 or 6 dashes gum syrup.
1 or 2 dashes Maraschino,
Juice of one small lemon.
1 wine glass whisky.
1 or 2 lumps of cracked ice.
Fill up with plain soda.
Do not shake if the soda Is cold.

1901 J. E. Sheridan: The Complete Buffet Manual. Seite 39. John Collins‘ Gin.

(Use large bar glass.)
2 teaspoonfuls sugar.
About 5 dashes lemon juice.
1 wine-glass gin,
5 or 6 small bits of ice.
1 bottle plain soda.
Mix well, remove the ice, and serve.

1901 J. E. Sheridan: The Complete Buffet Manual. Seite 70. Tom Collins Gin and Whisky.

(Use small bar glass.)
Are concocted in the same manner as the brandy,
receipt, substituting their respective liquors.

1901 J. E. Sheridan: The Complete Buffet Manual. Seite 90. Tom Collins.

(Use extra large bar glass.)
1 teaspoonful of powdered sugar.
3 or 4 dashes of lime or lemon juice.
3 or 4 pieces of broken or 1/2 glass of shaved ice.
1 wine-glass of Old Tom gin.
1 bottle of plain soda.
Mix well with a spoon, strain and serve.
Attention must be paid not to let the foam of the
soda spread over the glass; this drink must be drank
as soon as mixed.

1902 Anonymus: Fancy Drinks. Seite 40. John Collins.

LARGE BAR GLASS.—One teaspoon fine sugar,
six dashes lemon juice, one wineglass gin, six
lumps ice, one bottle soda. Mix well with spoon.

1902 Anonymus: Fancy Drinks. Seite 60. Tom Collins.

LARGE BAR GLASS. — Three teaspoons fine su-
gar, four dashes lemon juice, six lumps ice, one
wineglass Tom Gin, one bottle plain soda. Mix
with spoon, take out me and serve.

1902 Anonymus: Fancy Drinks. Seite 62. Tom Collins Brandy.

LARGE BAR GLASS.—Five dashes gum, two
dashes Maraschino, juice of one lemon, two lumps
ice, one wineglass brandy, one bottle plain soda.
Mix with spoon and serve.

1902 Anonymus: Fox’s bartender’s Guide. Seite 59. Tom Collins.

Use extra large bar glass.
Three-quarters tablespoonful sugar.
Three or four dashes lime juice.
Three or four pieces broken ice.
One wine-glass Old Tom gin.
One bottle plain soda.
Mix well with a spoon, strain and serve.
Attention must be paid not to let the foam of the
soda spread over the glass; this drink must be drank
as soon as mixed.

1902 Anonymus: Liqueurs et tabacs. Juillet. Seite 10. John Collins.

(Se servir d’un tres grand verre de bar).
1 cuillerée à soupe de sucre;
5 ou G traits de jus de citron;
1 verre a vin de gin;
4 ou 5 petits morceaux de glace;
Ouvrir une bouteille de plain soda la verser sur le mé-
lange precedent et bien remuer;
On doit prendre bien garde en melangeant le soda avec
les autres ingredients de ne pas laisser la mousse se répan-
dre par dessus les bords du verre.

1902 Anonymus: The Cocktail Book. Seite 37. John Collins.

Use Long Class.
ONE-HALF teaspoonful sugar; five or
six dashes lemon juice; five or six
dashes Angostura bitters; one wine-glass
Holland gin. Dissolve the sugar with
spoon; add three or four lumps of ice, and
pour in a bottle of soda water.

1902 Anonymus: The Cocktail Book. Seite 44. Tom Collins.

Use Large Glass.
MAKE same as John Collins, using
Tom gin instead of Holland.

1902 Charlie Paul: American and Other Iced Drinks. Seite 33. John Collins.

Fill half-pint tumbler with chipped ice; put in
a teaspoonful of powdered sugar; squeeze half a
lemon in; add half wine-glassful of Old Tom gin;
fill up with soda-water; ornament with fruits in
season, and serve with straws.

1902 Anonymus: Manuel de cocktail. Seite 39. John Collins.

Se servir d’un verre long.
UNE demi-cuillerée à café de sucre,
cinq ou six gouttes de jus de citron,
cinq ou six gouttes d’angostura et un
verre à vin de gin de Hollande. Faire
fondre le sucre avec une cuiller, ajouter
trois ou quatre morceaux de glace et
verser dans un bouteille de soda (eau de
seltz).

1902 Anonymus: Manuel de cocktail. Seite 46. Tom Collins.

Se servir d’un grand verre.
MÊME préparation que pour le John
Collins, et mettre du gin Tom au
lieu de genièvre hollandais.

1903 Mrs. Charles Roundell & Harry Roberts: The Still-Room. Seite 121. John Collin’s Gin Sling.

To make John Collin s Gin Slings or Gin Fizz.-
Mix in a tumbler the juice of half a lemon, a
small tea-spoonful of castor sugar, and a wine-glass-
ful of Hollands or of Old Tom gin. Stir for two
minutes, then add a few pieces of ice and a bottle
of soda-water.

1903 Edward Spencer: The Flowing Bowl. Seite 163. John Collins.

Slings
can be made with brandy, gin, or whisky. The
Americans mix a wine-glassful of the spirit with
half a wine-glassful of water, a teaspoonful of
sifted sugar, and a lump of ice. In England
soda-water is mixed with the spirit. What we
call a gin-sling is known in the United States
as a
John Collins
but in certain regimental messes this „John“
used not to be considered properly attired without
the addition of a little curaçoa—the quantity
varying with the effect it was intended to produce
upon the unsuspecting guest. Occasionally, at
about sunrise, boiling water was substituted for
soda-water.

1903 Tim Daly: Daly’s Bartender’s Encyclopedia. Seite 27. John Collins.

Use a mixing glass.
1/2 spoonful of sugar.
Juice of one whole lemon.
3 or 4 small lumps of ice.
1 wine glass of Holland gin.
Fill the glass with seltzer water, spoon
well, and serve.
This drink must be consumed by the cus-
tomer as soon as mixed, in order not to let
the foam run over the top of the glass.

1903 Tim Daly: Daly’s Bartender’s Encyclopedia. Seite 35. Tom Collins.

Use a mixing glass.
1 spoonful of sugar.
Juice of one whole lemon.
2 or 3 small lumps of ice.
1 wine glass of Tom gin.
Fill the glass with plain soda, spoon well
but slowly, and serve.
In serving this drink do not let it stand; if
so, the foam will run over the top of the
glass.

1903 V. B. Lewis: The Complete Buffet Book. Seite 14. Tom Collins Brandy.

(Use small bar glass.)
5 or 6 dashes gum syrup,
1 or 2 dashes Maraschino.
Juice of one small lemon,
1 wine-glass whisky.
1 or 2 lumps of cracked ice.
Fill up with plain soda.
Do not shake if the soda is cold.

1903 V. B. Lewis: The Complete Buffet Book. Seite 39. John Collins‘ Gin.

(Use large bar glass.)
2 teaspoonfuls sugar.
About 5 dashes lemon juice.
1 wine-glass gin.
5 or 6 bits of ice.
1 bottle plain soda.
Mix well, remove the ice, and serve.

1903 V. B. Lewis: The Complete Buffet Book. Seite 68. John Collins Gin and Whisky.

(Use small bar glass.)
Are concocted in the same manner as the brandy
receipt, substituting their respective liquors.

1903 V. B. Lewis: The Complete Buffet Book. Seite 88. Tom Collins.

(Use extra large bar glass.)
1 teaspoonful of powdered sugar.
3 or 4 dashes of lime or lemon juice.
3 or 4 pieces of broken or 1/2 glass of shaved ice.
1 wine-glass of Old Tom gin.
1 bottle of plain soda.
Mix well with a spoon, strain and serve.
Attention must be paid not to let the foam of the
soda spread over the glass; this drink must be drank
as soon as mixed.

1904 Frank Newman: American-Bar. Seite 8. Brandy Collins.

Verre n° 2
Mettre dans le verre n° 2 quelques petits morceaux de
glace:
le jus d’un demi-citron,
2 cuillerées à café de sucre en poudre,
1 verre 1/2 à liqueur de cognac.
Remplir le verre avec de l’eau de Seltz ou soda, remuer,
servir avec chalumeaux.

1904 Frank Newman: American-Bar. Seite 58. John Collins.

Verre n° 2
Mettre dans le verre n° 2 quelques petits morceaux de
glace:
jus d’un demi-citron,
2 cuillerées à café de sucre en poudre,
1 verre à liqueur de gin.
Remplir le verre avec de l’eau de Seltz ou soda, remuer,
servir avec chalumeaux.

1904 Frank Newman: American-Bar. Seite 103. Whisky Collins.

Verre n° 2
Mettre dans le verre n° 2 quelques petits morceaux de
glace:
le jus d’un demi-citron:
2 cuillerées à café de sucre en poudre,
1 verre 1/2 à liqueur de whisky.
Remplir le verre avec de l’eau de Seltz ou soda, remuer,
servir avec chalumeaux.

1904 John Applegreen: Appleegreen’s Barkeeper’s Guide. Seite 16. Collins.

TOM COLLINS.
Use s mall mixing glass, one lemon cut in two
and one table-spoonful of powdered sugar. Crush
well with muddler; add
1 jigger of Tom gin
Shaved ice
Shake well, strain into large thin glass and fill
with bottle of Delatour soda.
JOHN COLLINS.
SCOTCH COLLINS.
IRISH COLLINS.
Same as Tom Collins, except use Holland gin
for John Collins; Scotch whisky for Scotch Col-
lins, and Irish whisky for Iris h Collins in place
of Tom gin.

1904 Paul A. Lowe: Drinks As They Are Mixed. Seite 43. John Collins.

Use large bar glass.
Ice, 6 lumps.
Sugar, 1 teaspoon.
Lemon juice, 3 dashes.
Tom gin, 1 jigger.
Plain soda, 1 bottle.
Stir well and serve.

1904 Paul A. Lowe: Drinks As They Are Mixed. Seite 77. Tom Collins, Brandy.

Use small bar glass.
Ice, cracked, 2 lumps.
Gum syrup, 5 dashes.
Maraschino, 2 dashes.
Lemon, juice of 1.
Whiskey, 1 wineglass.
Soda, plain; fill up glass; stir gently
and serve.

1904 Thomas Stuart: Stuart’s Fancy Driks. Seite 13. Tom Collins Brandy.

(A large bar glass.)
5 or 6 dashes gum syrup.
1 or 2 do. Maraschino.
Juice of small lemon.
1 wine glass brandy.
1 or 2 lumps of ice.
Fill up with plain soda. Do not shake if the soda is
cold.

1904 Thomas Stuart: Stuart’s Fancy Driks. Seite 34. John Collins‘ Gin.

(Extra large bar glass.)
1 table-spoon sugar.
About 5 dashes lemon juice.
1 wine-glass gin.
5 or 6 small bits of ice.
1 bottle plain soda.
Mix well, remove the ice, and serve.

1904 Thomas Stuart: Stuart’s Fancy Driks. Seite 72. Tom Collins Gin and Whisky.

Are concocted in the same manner as the brandy re-
ceipt, substituting their respective liquors.

1904 Thomas Stuart: Stuart’s Fancy Driks. Seite 92. Tom Collins.

3/4 table-spoonful of white sugar.
3 or 4 dash of lime juice.
3 or 4 pieces of broken ice.
1 wine-glass of Old Tom gin.
1 bottle of plain soda.
Mix well with a spoon, strain and serve.
Attention must be paid not to let the foam of the soda
spread over the glass; this drink must be drank as soon as
mixed.

1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 213. Tom Collins.

Use extra large bar glass.
Three-quarters tahlespoonful sugar.
Three or four dashes lime juice.
Three or four pieces broken ice.
One wine-glass Old Tom gin.
One bottle plain soda.
Mix well with a spoon, strain and serve.
Attention must he paid not to let the foam of the
soda spread over the glass; this drink must he drank

1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 31. John Collins.

Use large bar glass.
1/2 dozen lumps of ice.
1 teaspoon fine sugar.
2 or 3 dashes of lemon juice.
1 jigger of Tom gin.
1 bottle plain soda.
Mix well with spoon; take out spoon and
serve.

1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 51. Tom Collins Gin.

Use large bar glass with 3 or 4 lumps of ice.
1 tablespoon sugar.
3 or 4 dashes of lemon juice.
1 jigger Old Tom Gin.
1 bottle plain soda.
Stir with spoon; take out ice, and serve.

1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 52. Tom Collins Brandy.

Mix same as above, substituting brandy in
place of gin.

1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 52. Tom Collins Whiskey.

Mix same as above, substituting whiskey
for brandy.

1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 52. Tom Collins Rum.

Mix same as above, substitute rum in place
of whiskey.

1906 George J. Kappeler: Modern American Drinks. Seite 44. Brandy Collins.

Cut a lemon in half, place it in a mixing-glass,
add one tablespoonful fine sugar, crush with mud-
dler so as to extract both the juice of the lemon
and part of the oil of the rind, fill the glass half
full of fine ice, add one jigger brandy. Mix well,
strain into a Collins-glass containing a piece of
ice, pour in a bottle of plain soda. Stir with a
long bar-spoon and serve.

1906 George J. Kappeler: Modern American Drinks. Seite 44. John Collins.

Prepare same as Brandy Collins, substituting
Holland gin for brandy.

1906 George J. Kappeler: Modern American Drinks. Seite 45. Tom Collins.

Is prepared in the same manner as John Collins,
using Tom gin in place of Holland gin.

1906 George Spaulding: How To Mix Drinks. Seite 52. Tom Collins.

Use large glass.
Sugar, three-quarters tablespoon.
Lime juice, three or four dashes.
Ice, three or four pieces.
Old Tom gin, one wine glass.
Plain soda, one bottle.
Mix well with spoon and strain; drink
immediately.

1906 Louis Muckensturm: Louis‘ Mixed Drinks. Seite 99. John Collins.

Take one-half a teaspoonful of sugar.
The juice of half a lemon, and
A generous half bar-glass of Holland gin.
Dissolve the sugar with a spoon, add three lumps of ice,
and pour into a lemonade-glass. Fill the glass with
Club soda.

1906 Louis Muckensturm: Louis‘ Mixed Drinks. Seite 99. Tom Collins.

Take one-half a teaspoonful of sugar.
The juice of half a lemon, and
A generous half bar-glass of Old Tom gin.
Dissolve the sugar with a spoon, add three lumps of ice,
and pour into a lemonade-glass. Fill the glass with Club
soda.

1907 Charles Smith: Smacks and Smiles. Seite 114. Tom Collins Brandy.

Use a large bar glass.
5 or six dashes gum syrup.
1 or 2 do. Maraschino.
Juice of small lemon.
1 wine-glass brandy.
1 or 3 lumps ice. Fill up with
plain soda.

1907 Charles Smith: Smacks and Smiles. Seite 114. Tom Collins.

Use an extra large bar glass.
3/4 table-spoonful of sugar.
3 or 4 glasses of lime juice.
3 or 4 pieces of broken ice.
1 wine-glass of Old Tom gin.
1 bottle of plain soda.
Mix well with a spoon, strain and
serve.
Attention must be paid not to let
the foam of the soda spread over the
glass; this drink must be drank as
soon as mixed to get the greatest
benefit.

1907 Charles Smith: Smacks and Smiles. Seite 114. Tom Collins Gin and Whisky.

Are concocted in the same manner
as the brandy receipt, substituting
their respective liquors.

1907 Frank Newman: Americn-Bar. Seite 8. Brandy Collins.

Verre n° 2
Mettre dans le verre n° 2 quelques petits morceaux de
glace:
le jus d’un demi-citron,
2 cuillerées à café de sucre en poudre,
1 verre 1/2 à liqueur de cognac.
Remplir le verre avec de l’eau de Seltz ou soda, remuer,
servir avec chalumeaux.

1907 Frank Newman: American-Bar. Seite 58. John Collins.

Verre n° 2
Mettre dans le verre n° 2 quelques petits morceaux de
glace:
jus d’un demi-citron,
2 cuillerées à café de sucre en poudre,
1 verre à liqueur de gin.
Remplir le verre avec de l’eau de Seltz ou soda, remuer,
servir avec chalumeaux.

1907 Frank Newman: American-Bar. Seite 103. Whisky Collins.

Verre n° 2
Mettre dans le verre n° 2 quelques petits morceaux de
glace:
le jus d’un demi-citron:
2 cuillerées à café de sucre en poudre,
1 verre 1/2 à liqueur de whisky.
Remplir le verre avec de l’eau de Seltz ou soda, remuer,
servir avec chalumeaux.

1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 213. Tom Collins.

Use extra large bar glass.
Three-quarters tahlespoonful sugar.
Three or four dashes lime juice.
Three or four pieces broken ice.
One wine-glass Old Tom gin.
One bottle plain soda.
Mix well with a spoon, strain and serve.
Attention must he paid not to let the foam of the
soda spread over the glass; this drink must he drank

1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 38. John Collins.

(Use large glass.)
I tablespoonful of sugar
Juice 1 lemon
Juice 1/2 lime
3 lumps of ice
100% Holland gin
1 bottle club soda.
Stir up well, remove the ice
and serve.

1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 57. Tom Collins Gin.

1 teaspoonful sugar
Juice of 1 lemon
Juice of 1/2 lime
2 lumps of ice
100% old Tom gin
Bottle of club soda.
Stir with spoon. Serve.

1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 57. Tom Collins Brandy.

Mix same as above, substi-
tuting brandy in place of gin.

1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 57. Tom Collins Whiskey.

Mix same as above, substi-
tuting whiskey in place of brandy.

1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 57. Tom Collins Rum.

Mix same as above, substi-
tuting rum in place of whiskey.

1908 William Boothby: The World’s Drinks. Seite 56. Collins.

A Collins is a very large Gin Fizz served in a pint glass. A John Collins
is made of Holland gin, a Tom Collins is made of Tom gin, and a Whiskey
Collins is a very large Whiskey Fizz. (See John Collins, Recipe No. 249.)

1908 William Boothby: The World’s Drinks. Seite 62. John Collins.

A LA W. J. BRADLEY, OCCIDENTAL BAR, INDIANAPOLIS, IND.
Take the largest glass procurable and place a good size piece of ice
in it. Set this in front of the customer with a bottle of Holland gin at
his right hand so he can serve himself to the gin. Then take a large mixing-
glass and put in it the juice of two lemons, a heaping tablespoonful of bar
sugar, and dissolve this in part of a bottle of plain soda; pour into the
large glass of gin and ice, fill up the glass with the balance of the plain
soda, stir and serve. Many bartenders make a regular Gin Fizz and serve
it for a John Collins; but this recipe is standard and is highly recommended
as a morning bracer after a night of dissipation.

1908 William Boothby: The World’s Drinks. Seite 73. Tom Collins.

Proceed the same as in making a John Collins but use Tom gin instead
of Holland. (See Recipe No. 249.)

1909 Carl A. Seutter: Der Mixologist. Seite 55. Tom Collins.

In ein Limonadenglas gebe man einige Stückchen Eis, 1 Eßlöffel
Zucker, den Saft aus einer Zitrone, 1/2 Sherryglas Old Tom-Gin.
Fülle vorsichtig mit Selterswasser auf. Mische mit einem Barlöffel
und serviere mit Strohhalmen.

1909 Carl A. Seutter: Der Mixologist. Seite 55. John Collins.

Wie Tom Collins. Gebrauche Holland-Gin statt Old Tom-Gin.

1909 Charlie Paul American and Other Iced Drinks. Seite 35. John Collins.

Fill half-pint tumbler with chipped ice; put in
a teaspoonful of powdered sugar; squeeze half a
lemon in; add half wine-glassful of Old Tom gin;
fill up with soda-water; ornament with fruits in
season, and serve with straws.

1909 George J. Kappeler: Modern American Drinks. Seite 44. Brandy Collins.

Cut a lemon in half, place it in a mixing-glass,
add one tablespoonful fine sugar, crush with mud-
dler so as to extract both the juice of the lemon
and part of the oil of the rind, fill the glass half
full of fine ice, add one jigger brandy. Mix well,
strain into a Collins-glass containing a piece of
ice, pour in a bottle of plain soda. Stir with a
long bar-spoon and serve.

1909 George J. Kappeler: Modern American Drinks. Seite 44. John Collins.

Prepare same as Brandy Collins, substituting
Holland gin for brandy.

1909 George J. Kappeler: Modern American Drinks. Seite 45. Tom Collins.

Is prepared in tbe same manner as John Collins,
using Tom gin in place of Holland gin.

1909 Jacob A. Didier: The Reminder. Seite 67. Tom Collins.

Use a mixing glass.
3 or 4 dashes of lemon juice.
1 teaspoonful of sugar.
1 drink of Tom gin.
A few pieces of cracked ice.
Stir well, strain into a long, thin
glass and pour in one bottle of Club
soda (cold); stir gently and serve.
(Use plain soda if desired).

1909 Jacob A. Didier: The Reminder. Seite 67. John Collins.

Made the same as Tom Collins,
using Holland gin in place of Tom
gin.

1909 John Applegreen: Applegreen’s Bar Book. Seite 23. Collins.

TOM COLLINS.
Use small mixing glass, one lemon cut in two
and one table-spoonful of powdered sugar.
Crush well with muddler; add
1 jigger of Tom gin
Shaved ice
Shake well, strain into large thin glass and
fill with bottle of Delatour soda.
JOHN COLLINS.
SCOTCH COLLINS.
IRISH COLLINS.
Same as Tom Collins, except use Holland gin
for John Collins; Scotch whisky for Scotch Col-
lins, and Irish whisky for Irish Collins in place
of Tom gin.

1909 Jorge Casparó: Guida pratica del cantinero. Seite 52. „Tom-Collins“.

(Bebida de Tomás Collins).
(Usese vaso grande).
Una cucharada de azúcar, tres ó cuatro
gotas de limón, dos ó tres pedazos de hielo,
una copa doble de Old-Tom-Gin; revuélvase
lo anterior con una cuchara y agréguesele
media botella de agua mineral, vertiéndola
poco á poco y cuidando de que la espuma no
salga del vaso.

1910 Anonymus: 101 Drinks. Collins (Tom).

This is a blood-brother to John Collins, the
British version of this famous drink.
Juice of small lime or half         Three or four lumps of ice
large lemon                                    Shake and strain into tall
Three ounces Gin                         glass. Add plain soda
One oz. simple syrup

1910 E. Monero: Manual del cantinero. Seite 85. Conac Tom Collins.

En un vaso pequeño échese cuanto sigue:
Todo el jugo de un limoncito
Jarabe de goma . . . . . . 6 gotas
Coñac  . . . . . . . . . . . . . 1 copa
Hielo . . . . . . . . . . . . . . 3 pedacitos
Mézclese bien el contenido y oírézcase la bebida en
una copa adecuada que se llenará con agua de Selz.
Procúrese beber esta preparación mientras tiene lu-
gar la fermentación.

1910 E. Monero: Manual del cantinero. Seite 92. Tom Collins Ginebra.

En un vaso pequeño échese cuanto sigue:
Jarabe de goima . . . . . . . . . . . . 6 gotas
Todo el jugo de un iimoncito
Ginebra Old Tom . . . . . . . . . . . 1 copa
Hielo . . . . . . . . . . . . . . . . . . . . . 3 pedacitos
Mézclese bien el contenido; llénese el vaso con
agua de Seltz y bébase mientras tiene lugar la fer-
mentación.

1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 53. John Collins.

(Use large glass.)
1 tablespoonful of sugar
Juice 1 lemon
Juice 1 lime
3 lumps of ice
100% Holland gin
1 bottle club soda
Stir up well, remove the ice and serve.

1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 76. Tom Collins Gin.

1 teaspoonful sugar
Juice of 1 lemon
Juice of 1/2 lime
2 lumps of ice
100% old Tom gin
Bottle of club soda.
Stir with spoon. Serve.

1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 77. Tom Collins Brandy.

Mix same as above, substituting brandy in place of gin.

1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 77. Tom Collins Whiskey.

Mix same as above, substituting whiskey for brandy.

1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 77. Tom Collins Rum.

Mix same as above, substituting rum in place of whiskey.

1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 29. Tom Collins.

Use tall tumbler.
Juice one-half lemon or lime,
Two teaspoonfuls sugar,
Two jiggers of Dry El-Bart Gin,
Small portion crushed ice,
One bottle Club Soda.
Stir well and serve.

1911 George R. Washburne & Stanley Bronner: Beverages De Luxe. Tom Collins.

(Use an extra large bar glass).
Three-fourths tablespoonful of sugar.
Three or four dashes of lime or lemon
juice.
Three or four pieces of broken ice.
One wine-glass of Old Tom Gin.
One bottle of plain soda water.
Mix well with a spoon, remove the
ice and serve.

1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 21. John Collins.

Use large bar glass,
1/2 dozen lumps of Ice.
1 teaspoon fine sugar.
2 or 3 dashes of lemon juice.
1 jigger of Tom gin.
1 bottle plain soda.
Mix well with spoon; take out spoon and
serve.

1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 52. Tom Collins Brandy.

Mix same as above, substituting brandy in
place of gin.

1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 52. Tom Collins Whiskey.

Mix same as above, substituting whiskey
for brandy.

1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 52. Tom Collins Rum.

Mix same as above, substitute rum in place
of whiskey.

1912 Anonymus: Wehman Bros.‘ Bartenders‘ Guide. Seite 37. John Collins.

Three-quarters tablespoonful of sugar,
Two or three dashes of lemon juice.
Two dashes of lime juice,
Four or five small lumps of ice,
One wine-glass of Holland gin.
Pour in a bottle of plain soda, mix up well, remove the ice
and serve.

1912 Anonymus: Wehman Bros.‘ Bartenders‘ Guide. Seite 67. Tom Collins.

(Use an extra large bar glass.)
Three-quarters tablespoon of sugar,
Three or four dashes of lime juice,
Three or four pieces of broken ice,
One wine-glass of Old Tom gin,
One bottle of plain soda.
Mix with a spoon, strain and serve. Attention must be
paid not to let the foam of the soda spread over the glass.
This drink must be drunk as soon as mixed.

1912 Anonymus: Wehman Bros.‘ Bartenders‘ Guide. Seite 68. Tom Collins – Brandy.

(Use a large bar glass.)
Five or six dashes of gum syrup,
One or two dashes of Maraschino,
Juice of one small lemon.
One wine-glass of brandy,
One or two lumps of ice.
Fill up with plain soda.

1912 Anonymus: Wehman Bros.‘ Bartenders‘ Guide. Seite 68. Tom Collins – Gin and Whiskey.

Are concocted same as the brandy, substituting their re-
spective liquors.

1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 213. Tom Collins.

Use extra large bar glass.
Three-quarters tablespoonful sugar.
Three or four dashes lime juice.
Three or four pieces broken ice.
One wine-glass Old Tom gin.
One bottle plain soda.
Mix well with a spoon, strain and serve.
Attention must be paid not to let the foam of the
soda spread over the glass; this drink must be drank

1912 E. J. M.: The Great American Cocktail. Seite 17. Old Fashioned Tom Collins.

One bottle Club Soda                               Stir,
One jigger Gallatin Dry Gin                   Serve in
One spoonful of powdered Sugar        Large
One half of a Lemon                               Glass
.                                                                     With ice

1912 Ignacio Doménech: El arte del cocktelero. Seite 107. John-Collins‘ Gin.

(PROPORCIONES PARA DOS PERSONAS)
En una jarrita de cristal se echa una cucharada
de las de tomar la sopa, de azúcar en polvo, media
copa de las que se bebe el vino Madera, de jugo
de limón, una copa de las de vino Madera, de Gin-
Old-Tom.
Dos ó tres pedazos de hielo, una botella de Soda
Water.
Mézclese bien con una cuchara de los refrescos
y durante su efervescencia se bebe.

1912 Ignacio Doménech: El arte del cocktelero. Seite 108. Thom-Collins‘ Brandy.

(PROPORCIONES PARA UNA PERSONA)
En una ponchera pequeña, se le pone una copita
de las de licor, de jarabe de azúcar. Añadir una
copa de las que se bebe el vino Madera, de coñac,
una cucharada de marrasquino.
El jugo de un pequeño limón.
Tres ó cuatro trozos pequeños de hielo clarifica-
do, una botella de Soda-Water
Mézclese bien con la cuchara de los refrescos y
durante su efervescencia se bebe.

1912 John H. Considine: The Buffet Blue Book. #119. John Collins.

Use large bar glass; 1/2 dozen lumps of
ice, 1 teaspoon fine sugar, 2 or 3 dashes of
lemon juice, 1 jigger of Tom gin, 1 bottle
of plain soda. Mix well with spoon, take
out spoon and serve.

1912 John H. Considine: The Buffet Blue Book. #208. Tom Collins Gin.

Use large bar glass with 3 or 4 lumps of
ice; 1 tablespoon sugar, 3 or 4 dashes of
lemon juice, 1 jigger Old Tom gin, 1 bottle
plain soda. Stir with spoon; take out
ice and serve.

1912 John H. Considine: The Buffet Blue Book. #208. Tom Collins Brandy.

Mix same as above, substituting brandy
in place of gin.

1912 John H. Considine: The Buffet Blue Book. #208. Tom Collins Whiskey.

Mix same as above, substituting whiskey
for brandy.

1912 John H. Considine: The Buffet Blue Book. #208. Tom Collins Rum.

Mix same as above; substitute rum in
place of whiskey.

1912 William Boothby: The World’s Drinks. Seite 56. Collins.

A Collins is a very large Gin Fizz served in a pint glass. A John Collins
is made of Holland gin, a Tom Collins is made of Tom gin, and a Whiskey
Collins is a very large Whiskey Fizz. (See John Collins, Recipe No. 249.)

1912 William Boothby: The World’s Drinks. Seite 62. John Collins.

A LA W. J. BRADLEY, OCCIDENTAL BAR, INDIANAPOLIS, IND.
Take the largest glass procurable and place a good size piece of ice
in it. Set this in front of the customer with a bottle of Holland gin at
his right hand so he can serve himself to the gin. Then take a large mixing-
glass and put in it the juice of two lemons, a heaping tablespoonful of bar
sugar, and dissolve this in part of a bottle of plain soda; pour into the
large glass of gin and ice, fill up the glass with the balance of the plain
soda, stir and serve. Many bartenders make a regular Gin Fizz and serve
it for a John Collins; but this recipe is standard and is highly recommended
as a morning bracer after a night of dissipation.

1912 William Boothby: The World’s Drinks. Seite 73. Tom Collins.

Proceed the same as in making a John Collins but use Tom gin instead
of Holland. (See Recipe No. 249.)

1913 Bartender’s Association of America: Bartenders‘ Manual. Seite 33. John Collins Gin.

(An extra large bar glass.) 1
tablespoon of sugar; about 5 dashes of lemon juice;
1 wineglass of gin; 5 or 10 small bits of ice; 1 bottle
of plain soda. Mix well; remove the ice.

1913 Bartender’s Association of America: Bartenders‘ Manual. Seite 45. Tom Collins.

(Use extra large bar glass.) 3/4
tablespoon sugar; 3 or 4 dashes lime juice; 3 or 4
pieces broken ice; 1 wineglass Old Tom gin; 1 bot-
tle plain soda. Mix well with a spoon, strain and
serve. Attention must be paid not to let the foam
of the soda spread over the glass.

1913 Carl A. Seutter: Der Mixologist. Seite 55. Tom Collins.

In ein Limonadenglas gebe man einige Stückchen Eis, 1 Eßlöffel
Zucker, den Saft aus einer Zitrone, 1/2 Sherryglas Old Tom-Gin. Fülle
vorsichtig mit Selterswasser auf. Mische mit einem Barlöffel und serviere
mit Strohhalmen.

1913 Carl A. Seutter: Der Mixologist. Seite 55. John Collins.

Wie Tom Collins. Gebrauche Holland-Gin statt Old Tom-Gin.

1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 114. John-Collins.

Wie Tom-Collins, gebrauche Schiedamer Ge-
never, anstatt Old-Tom-Gin.

1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 218. Scotch-Whisky-Collins.

In ein Limonadenglas gebe: 2 Stck.
Eis, 2 Teelöffel Zucker, 1 Cocktailglas Scotch-Whisky,
den Saft einer halben Citrone, fülle auf mit Sodawasser.

1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 232. Tom Collins.

In ein Limonadenglas gebe man: – 2 Stck.
Eis, den Saft einer Citrone, 2 Teelöffel Zucker, 1/2 Cock-
tailglas Old-Tom-Gin, fülle auf mit Sodawasser.

1913 Harry Montague: The Up-To-Date Bartenders‘ Guide. Seite 24. John Collins.

6 lumps of ice in large bar glass.
2 teaspoonfuls bar sugar.
5 dashes lemon juice.
1 jigger gin.
1 bottle plain soda.
Stir well; remove ice and serve.

1913 Harry Montague: The Up-To-Date Bartenders‘ Guide. Seite 39. Tom Collins.

2 lumps cracked ice in small bar glass.
5 dashes gum syrup.
Juice 1 lemon.
2 dashes Maraschino.
1 jigger whiskey.
Fill up with plain soda; stir and serve.

1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 50. John Collins.

Same as Tom Collins except use:
Holland Gin for John Collins.
Brandy for Brandy Collins.
Bourbon or Rye Whiskey for
Bourbon or Rye Collins.
Scotch for Scotch Collins.
Irish Whiskey for Irish Collins.
Rum for Rum Collins.

1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 50. Tom Collins.

Fill Goblet with fine ice.
Juice one small lemon.
One Spoon Powdered Sugar.
One Jigger Dry Gin.
Shake well.
Strain into large thin glass and fill with
one bottle Club Soda or Domestic Soda.
Stir with spoon.

1914 Anonymus: The Art of Mixing Them. Seite 41. John Collins Gin.

(An extra large bar glass.) 1 tablespoon of
sugar; about 5 dashes of lemon juice; 1 wineglass
of gin; 5 or 6 small bits of ice; 1 bottle of plain
soda. Mix well, remove the ice.

1914 Anonymus: The Art of Mixing Them. Seite 57. Tom Collins.

(Use extra large bar glass.) 3/4 tablespoonful
sugar; 3 or 4 dashes lime juice; 3 or 4 pieces
broken ice; 1 wineglass Old Tom gin; 1 bottle
plain soda. Mix well with a spoon, strain and
serve. Attention must be paid not to let the
foam of the soda spread over the glass.

1914 Anonymus: New Bartender’s Guide. Seite 35. John Collins.

Use an extra large bar-glass.
Five or six lumps of cracked ice.
Four dashes lemon juice.
One teaspoonful of fine sugar.
One wine-glass of Old Tom Gin.
One bottle of plain soda.
Stir well and serve.

1914 Anonymus: New Bartender’s Guide. Seite 56. Tom Collins Brandy.

Use tall, thin glass.
Five dashes of gum syrup.
Juice of 1 small lemon.
Two dashes of Maraschino.
One wine-glass of brandy.
Three or 4 lumps of cracked ice.
Fill up with plain soda; stir and serve.

1914 Anonymus: The Up-To-Date Bartenders‘ Guide. Seite 24. John Collins.

6 lumps of ice in large bar glass
2 teaspoonfuls bar sugar.
5 dashes lemon juice.
1 jigger gin.
1 bottle plain soda.
Stir well; remove ice and serve.

1914 Anonymus: The Up-To-Date Bartenders‘ Guide. Seite 39. Tom Collins.

2 lumps cracked ice in small bar glass.
5 dashes gum syrup.
Juice 1 lemon.
2 dashes Maraschino.
1 jigger whiskey.
Fill up with plain soda; stir and serve.

1914 Jacques Straub: Drinks. Seite 44. Collins.

Tom Collins
Fill goblet with fine ice.
Juice one small lemon.
1 spoon powdered sugar.
1 jigger dry gin. Shake well.
Strain into large thin glass and fill with one
bottle club soda or domestic soda.
Stir with spoon.

John Collins
Brandy Collins
Bourbon Collins
Bye Collins
Scotch Collins
Irish Collins
Rum Collins
Same as Tom Collins except use:
Holland gin for John Collins,
Brandy for Brandy Collins.
Bourbon for Bourbon Collins.
Rye whiskey for Rye Collins.
Scotch whiskey for Scotch Collins.
Irish whiskey for Irish Collins,
Rum for Rum Collins.

1915 John B. Escalante: Manual del cantinero. Seite 37. John Collins.

(Yon colins)
USE UN VASO GRANDE
Echese dos o tres pedazos de hielo, y agrépuese:
Azúcar en polvo . . . . . . . . . 1 cucharada.
Zumo de limón  . . . . . . . . . Unas gotas.
Ginebra Campana . . . . . . . 1 copita.
Mézclese bien con una cuchara, saqúese el hielo, aca-,
de llenar el vaso con una gaseosa, y sírvase.

1915 John B. Escalante: Manual del cantinero. Seite 37. Tom Collins.

(Ton colins)
USE UN VASO GRANDE
Echese dos o tres pedazos de hielo, y agregúese:
Azúcur en polvo . . . . . . . . 1 cucharadita.
Zumo de limón  . . . . . . . .  Unas gotas.
Ginbra, (Old Tom) . . . . . . 1 copita.
Mézclese, bien con una cuchara, sáquese el hielo, acá-
se de llenar el vaso con una gaseosa, y sírvase.
Nota: Es’os collins deben ser tomados tan pronto co-
mo estén hechos, para que no pierdan la fuerza; tam-
bién tengase cuidado el no derramar la espuma que hace
[..] gaseosa por afuera del vaso.

1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 76. Collins.

John Collins
(Use large glass)
1 tablespoonful of sugar
Juice of a lemon
Juice of 1/2 a lime
3 lumps of ice
100% Holland Gin
1 bottle of Club Soda.
Stir up well, remove the ice and serve.

Brandy Collins
Bourbon Collins
Irish Collins
Rum Collins
Rye Collins
Scotch Collins
Tom Collins
Same as John Collins, except use:
Brandy for Brandy Collins
Bourbon Whiskey for Bourbon Collins
Irish Whiskey for Irish Collins
Rum for Rum Collins
Rye Whiskey for Rye Collins
Scotch Whiskey for Scotch Collins
Tom Gin for Tom Collins.

1917 Jacob A. Didier: The Reminder. Seite 67. Tom Collins.

Use a mixing glass.
3 or 4 dashes of lemon juice.
1 teaspoonful of sugar.
1 drink of Tom gin.
A few pieces of cracked ice.
Stir well, strain into a long, thin
glass and pour in one bottle of Club
soda (cold); stir gently and serve.
(Use plain soda if desired)

1917 Jacob A. Didier: The Reminder. Seite 67. John Collins.

Made the same as Tom Collins,
using Holland gin in place of Tom
gin.

1918 Anonymus: „Home Brewed“ Wines and Beers and Bartender’s Guide. Seite 25. Tom Collins Brandy.

(Use small bar glass.)
Five or 6 dashes gum syrup; 1 or 2
dashes Maraschino; juice of 1 small
lemon; 1 wine-glass whiskey; 1 or 2
lumps of cracked ice. Fill up with plain
soda.
Do not shake if the soda is cold.

1919 Albert A. Hopkins: Home Made Beverages. Seite 205. John Collins.

Gin, 1 glassful; soda water, iced, 1 bottle; sugar, 1
level teaspoonful; lemon juice1 tablespoonful; lemon,
2 or 3 thin slices; crushed ice. Half fill a tumbler with ice,
pour over it the gin and lemon juice, add the sugar, cover
with a small plate, and shake well. Strain into another
tumbler, add the soda water, 1 tablespoonful of crushed ice,
and the sliced lemon, then serve.

1920 Anonymus: Down the Hatch. Seite 23. Tom Collins.

1 tsp Sugar                            1 dash Orange Flower Water
1 pony Seltzer                      2 tsp Lemon Juice
.                             1 tsp Lime Juice
Shake well. Strain and serve with a squirt of Seltzer on top
with 1/2 tsp Raspberry Syrup.

1920 Anonymus: Good Cheer. Seite 25. Collins.

Tom Collins
Fill goblet with fine ice.
Juice one small lemon.
1 spoon powdered sugar.
1 shot dry gin. Shake well.
Strain into large thin glass and fill with one
bottle club soda or domestic soda.
Stir with spoon.

John Collins
Brandy Collins
Bourbon Collins
Rye Collins
Scotch Collins
Irish Collins
Rum Collins
Same as Tom Collins except use:
Holland gin for John Collins.
Brandy for Brandy Collins.
Bourbon for Bouribon Collins.
Rye whiskey for Rye Gollins.
Scotch whiskey for Scotch Collins.
Irish whiskey for Irish Collins.
Rum for Rum Collins.

1920 Carl A. Seutter: Der Mixologist. Seite 55. Tom Collins.

In ein Limonadenglas gebe man einige Stückchen Eis, 1 Eßlöffel
Zucker, den Saft aus einer Zitrone, 1/2 Sherryglas Old Tom-Gin.
Fülle vorsichtig mit Selterswasser auf. Mische mit einem Barlöffel
und serviere mit Strohhalmen.

1920 Carl A. Seutter: Der Mixologist. Seite 55. John Collins.

Wie Tom Collins.
Gebrauche Holland-Gin statt Old Tom-Gin.

1920 Ferruccio Mazzon: Guida del barman. Seite 97. Yohn Collins‘ Gin.

In un bicchierone mettete: il succo di 1
limone:
1 bicchiere a madera di Gin
1 cucchiaio di zucchero in polvere.
Qualche pezzettino di ghiaccio.
Si riempie il bicchiere con 1 bottiglia
piccola di soda o seltz. Servite con paglie.

1920 Ferruccio Mazzon: Guida del barman. Seite 98. Tom Collins‘ Gin.

Come il Yhon Collins‘ Gin invece di Gin
si mette del Cognac.

1920 Niels Larsen: 156 recettes de boissons Américaines. Seite 89. John Collins‘ Gin.

[A préparer dans un gobelet en cristal extra grand.]
1 cuiller à bouche de sucre en poudre. Ajoutez:
1/2 verre à madère de jus de citron;
1       –               –          de gin old tom;
5 à 6 morceaux de glace;
1 bouteille de soda-water Schweppes‘.
Mélangez bien avec une cuiller à soda et pen-
dant l’effervescence buvez.

1920 Niels Larsen: 156 recettes de boissons Américaines. Seite 89. Tom Collins‘ Gin.

[A préparer dans un gobelet en cristal extra grand.]
1 verre à 1iqueur de sirop de sucre. Ajoutez:
1     –      à madère de cognac,
1 cuiller à café de marasquin;
Le jus d’un petit citron;
3 à 4 morceaux de glace;
1 bouteille de soda-water Schweppes‘.
Mélangez bien avec une cuiller à soda et pen-
dant l’effervescence buvez.

1921 Victor Hugo Himmelreich. American Drinks. Seite 65. Tom Collins.

In ein Limonadenglas gebe klares Eis, den Saft von
einer ganzen Citrone, 3 Teelöffel aufgelösten Zucker,
2 Likörgläser Gin und fülle auf mit Siphon. Zu Whisky
Collius gebrauche Whisky statt Gin.

1921 Adolphe Torelli: Guide du barman. Seite 66. John Collin.

Dans un grand gobelet, deux
cuillerées de sucre, le jus d’un demi citron, un
verre à madère gin, quelques petites morceaux de
glace, emplir avec une bouteille de Soda Water,
mélanger à la cuillère et servez mousseux.

1921 Adolphe Torelli: Guide du barman. Seite 92. Rose Tom Collin.

Dans shaker avec glace
pilée, une cuillère à bouche de sirop de grena-
dine, le jus d’un demi citron, un verre à madère
d’Old Tom Gin, un trait orange bitter, le blanc
d’un œuf, agiter fortement, passer dans un gobe-
let moyen, remplir avec siphon, garnir avec tran-
ches orange et servez avec chalumeaux.

1921 Adolphe Torelli: Guide du barman. Seite 104. Tom Collin.

Dans un grand gobelet avec gla-
ce, deux traits de jus de citron, deux cutillères
à café de sucre en poudre, un cuillère à café de
lait, un verre à madère de gin, emplir avec si-
phon soda, remuer, ajouter une tranche citron
et servez mousseux avec chalumeaux.

1921 Adolphe Torelli: Guide du barman. Seite 104. Tom Collin Brandy.

Dans un grand gobelet
avec glace, un verre à liqueur de sirop de sucre,
un verre à madère de cognac, un demi-verré à
liqueur de marasquin, le jus d’un demi citron,
mélanger, remplir avec une bouteille de soda wa-
ter et servez mousseux avec chalumeaux.

1921 Adolphe Torelli: Guide du barman. Seite 106. Torelli’s Collin.

Dans un grand gobelet, une
ceaux de glace, lemuer et servez avec chalu-
cuillère à bouche des ucre en poudre, le jus d’un
demi citron et d’une demi orange, un verre à
liqueur de Grand Marnier, un demi-verre à li-
queur de gin, un demi-verre à liqueur de maras-
quin, emplir avec siphon, quelques petits mor-
meaux.

1921 Adolphe Torelli: Guide du barman. Seite 106. Whisky Collin.

Dans un gobelet avec glace
pilée, deux cuillerées à café sucre en poudre, le
jus d’un demi-citron, un verre à madère de
whisky, emplir avec soda, remuer et servez avec
chalumeaux.

1921 Victor Hugo Himmelreich. American Drinks. Seite 65. John Collins.

In ein Limonadenglas gebe klares Eis, den Saft von
einer ganzen Citrone, 3 Teelöffel aufgelösten Zucker,
2 Likörgläser holländischen Gienevre und fülle auf
mit Siphon.

1922 Anonymus: Quelques recettes pour boissons américaines. Seite 15. Tom Collins.

Mettre dans le verre à limonade.
JUS d’un 1/2 CITRON.
1 cuillerée à dessert de SUCRE EN POUDRE,
2 verres à liqueur de BOLS‘ DRY GIN,
Remuer et finir avec EAU DE SELTZ.
Servir avec chalumeaux.

1922 M. E. Steedman: Home-made Beverages and American Drinks. Seite 85. John Collins.

Half fill a large tumbler with shaved ice, add
a table-spoonful of strained lemon juice, a tea-
spoonful of castor sugar, a slice of lemon and
pineapple, and a glass of gin. Fill up with iced
soda water and serve.

1922 Robert Vermeire: Cocktails. Seite 89. Collins.

There are two brothers Collins:
John Collins, which is made with Hol­-
lands Gin; and Tom Collins, which is made
with Old Tom Gin. A Collins can also be
made with Whisky, Brandy, Rum, etc., and
is then called Whisky Collins, Brandy
Collins, etc.
The best way to prepare a Collins is the
old-fashioned way, by using two glasses.
In the first glass, a tumbler, put 3/4 gill of
the required Gin, 1 lump of ice, fill up the
glass with Soda Water, and leave to get
cold.
In the second glass dissolve powdered
sugar in the juice of a lemon. Then take
the ice out of your tumbler, which will leave
room to add the sweetened lemon juice.
When doing this stir up at the same time,
serve quickly, and drink immediately.
Nowadays the Collins is generally made
in the shaker with lemon juice. Sugar
Syrup, and Gin, well shaken, strained into
a tumbler, and filled up with Soda Water.

1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 42. John Collins.

Put 3 or 4 lumps of Ice in a large tumbler, Juice
of 1 Lemon, 2 teaspoonfuls of Sugar, 1 glass of
Hollands Gin. Fill balance with Soda Water.
Stir well.
(It has been the practice of using London Gin in
this drink for some time.)

1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 72. Tom Collins.

In a large tumbler put 2 or 3 lumps of Ice, 1 tea-
spoonful of Sugar, the Juice of 1 Lemon, 1 glass
of Old Tom Gin.
Fill balance with syphon, stir well, and serve.

1923 P. Dagouret: Le barman universel. Seite 96. Brandy Collins.

Gobelet n° 2, quelques morceaux de glace:
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
3/4 verre à madère de cognac.
Emplir seltz ou soda.
Remuer. Servir. Pailles.

1923 P. Dagouret: Le barman universel. Seite 103. John Collins.

Gobelet n° 2, quelques morceaux de glace.
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
3/4 verre à madère de gin.
Emplir soda ou selt.
Remuer. Servira Pailles.

1923 P. Dagouret: Le barman universel. Seite 112. Tom Collins.

Verre n° 2, 5 ou 6 morceaux de glace.
1 cuiller à bouche sucre en poudre.
Jus d’un demi-citron.
1 verre à madère old Tom gin.
Emplir de soda ou eau de seltz.
Remuer. Servir. Pailles.

1923 P. Dagouret: Le barman universel. Seite 113. Whisky Collins.

Verre n° 2, 5 ou 6 morceaux de glace.
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
1 verre à madère de whisky.
Emplir de soda ou seltz.
Remuer. Servir. Pailles.

1924 A. Brehmer: Das Mixerbuch. Seite 131. Fred Collins Fizz.

Man menge 1 großes Weinglas
voll Whiskey mit geschabtem Eis und je 1 Dessertlöffel
voll Sirup und Zitronensaft gut durcheinander, gieße die
Mischung in ein größeres Glas, würze sie mit 1 Tee-
löffel voll Curaçao oder je 2 Tropfen Mandel- und Apfel-
sinen-Essenz und richte an.

1924 A. Brehmer: Das Mixerbuch. Seite 132. John Collins.

Man tue etwas Eis in ein größeres
Glas (Tumbler), presse den Saft einer Zitrone zu, füge
1 Ananasscheibe, 1 reichlichen Teelöffel voll Zucker
und 1 Weinglas voll holländischen Gin zu, menge gut
durch und fülle das Glas mit Sodawasser.

1924 A. Brehmer: Das Mixerbuch. Seite 132. John Collins (2).

Man menge 3/4 Eßlöffel voll Zucker,
2—3 Spritzer Zitronen- und 2 Spritzer Limesaft mit
1 Weinglas voll holländischem Gin in einem mit ge-
schabten Eis gefüllten Becher und gieße es mit Soda
wasser voll.

1924 A. Brehmer: Das Mixerbuch. Seite 134. Tom Collins.

Man tue 3/4 Eßlöffel voll Zucker, 3—4
Spritzer Lima- oder Zitronensaft, 3—4 Eisstücke und
1 Weinglas voll Old Tom Gin in ein Glas, fülle es mit
Sodawasser und menge recht behutsam, damit die Flüs-
sigkeit nicht über das Glas schäume.

1924 Antonio (Tony) Fernández: Manual del barman. Seite 66. John Collins.

En un vaso grande con algunos
trozos de hielo, exprímase un limón, agréguense
una y media cucharadas de azúcar fina y una copa
de Ginebra. Llénese con agua de soda, revuélvase
y sirvase con pajas.

1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 78. Collins.

Tommy Collins
Se prépare comme un gin iizz, mais, avec
du gin hollandais et un peu de grenadine.

Johny Collins
Se prépare comme un gin fizz, avec du
Gordon gin et un peu de grenadine.
On prépare des Collins aussi avec du
Whisky, du Cognac, du Rhum, etc. au lieu
de Gin.

1924 M. E. Steedman & C. H. Senn: Home-Made Summer and Winter Drinks. Seite 23. John Collins.

Half fill 1 large tumbler with shaved ice,
add 1 tablespoonful strained lemon juice, 1
teaspoonful castor sugar, 1 slice of lemon and
pineapple, and 1 glass gin. Fill up with iced
soda water and serve.

1925 Anonymus: About Town. Seite 24. Old-Fashioned John Collins.

2/3 cocktail glass Gin
Juice of one Lemon
Piece of Ice
One teaspoonful powdered Sugar
Bottle of cold Soda
Mix well and drink while fizzing.

1925 Carl A. Seutter: Der Mixologist. Seite 55. Tom Collins.

In ein Limonadenglas gebe man einige Stückchen Eis, 1 Eßlöffel
Zucker, den Saft aus einer Zitrone, 1/2 Sherryglas Old Tom-Gin.
Fülle vorsichtig mit Selterswasser auf. Mische mit einem Barlöffel
und serviere mit Strohhalmen.

1925 Carl A. Seutter: Der Mixologist. Seite 55. John Collins.

Wie Tom Collins. Gebrauche Holland-Gin statt Old Tom-Gin.

1926 Anonymus: The Cocktail Book. Seite 48. John Collins.

Use Long Glass.
ONE-HALF teaspoonful sugar; five or
six dashes lemon juice; one wine
glass Holland gin. Dissolve the sugar
with spoon; add three or four lumps of
ice, and pour in a bottle of soda water.

1926 Anonymus: The Cocktail Book. Seite 61. Tom Collins.

Use Large Glass.
MAKE same as John Collins, using
Tom gin instead of Holland.

1927 Adolphe Torelli: American Drinks Dictionary. Seite 31. Brandy Collin.

Dans un gobelet moyen,
une cuillère de sucre, le jus d’un demi-citron,
un verre à madère de Cognac, remplir avec du
siphon et de la glace pilée. Garnir d ‚ une tranche
de citron et de chalumeaux.

1927 Adolphe Torelli: American Drinks Dictionary. Seite 93. John Collin.

Dans un gobelet, deux cuil-
lères à café de sucre, le jus d’un demi-citron, un
verre à madère de Gin, un peu de glace. Remplir:
avec du Soda water. Remuer à la cuillère. Servir
mousseux.

1927 Adolphe Torelli: American Drinks Dictionary. Seite 141. Rose Tom Collin.

Dans un shaker avec
de la glace pilée, le jus d’un demi-citron, deux
cuillères à café de sirop de Rose ou de Grenadine,
un verre à madère d’Old Tom Gin, un blanc
d’œuf, agiter fortement, passer dans un gobe-
let moyen, remplir avec de l ‚eau de Seltz, une
tranche d‘ orange. Chalumeaux.

1927 Adolphe Torelli: American Drinks Dictionary. Seite 161. Tom Collin.

Dans un gobelet avec de 1a
glace, deux cuillères à café à café de sirop de
sucre, une cuillère à café de lait, le jus d’un demi-
citron, un verre à madère de Gin, remplir avec de
l’eau de Seltz, remuer, garnir de tranches
de citron. Chalumeaux.

1927 Adolphe Torelli: American Drinks Dictionary. Seite 162. Tom Collin Brandy.

Dans un gobelet
avec de la glace, un verre à liqueur de sirop de
sucre, un verre à madère de Cognac, un demi-
verre à liqueur de Marasquin, le jus d’un demi-
citron, remp lir avec du Soda water, remuer, gar-
nir d’une tranche de citron. Chalumeaux.

1927 Adolphe Torelli: American Drinks Dictionary. Seite 164. Torelli’s Collin.

Dans un gobelet
avec de la glace, une cuillère de sucre, le jus d’un
demi-citron, et d’une demi-orange, un demi-verre
à liqueur de Marnier, un demi-verre à liqueur de
Gin, un demi-verre à liqueur de Marasquin, rem-
plir avec de l’eau de Seltz, remuer, garnir d’une
tranche d’orange et de citron. Chalumeaux.

1927 Adolphe Torelli: American Drinks Dictionary. Seite 177. Whisky Collin.

Dans un gobelet avec
de la glace pilée, deux cuillères à café de sucre
en poudre, le jus d’un demi-citron, un verre à
madère de Whisky, remplir avec du Soda water
remuer, garnir d’une tranche de citron et de cha-
lumeaux.

1927 Anonymus: El arte de hacer un cocktail. Seite 83. Bourbon Collins.

Copa con hielo.
Jugo de limón pequeño.
Cucharada de azúcar.
Vasito de whiskey Bourbon y revuél-
vase.
Cuélese a vaso grande y añádase botella
de gaseosa.
Revuélvase con cuchara.

1927 Anonymus: El arte de hacer un cocktail. Seite 83. Brandy Collins.

Copa con hielo.
Jugo de limón pequeño.
Cucharada de azúcar.
Vasito de cognac Domecq Fundador, y
revuélvase.
Cuélese a vaso grande y añádase botella
de gaseosa.
Revuélvase con cuchara.

1927 Anonymus: El arte de hacer un cocktail. Seite 83. Irish Collins.

Copa con hielo.
Jugo de limón pequeño.
Cucharada de azúcar.
Vasito de whsikey irlandés y revuélvase.
Cuélese a vaso grande y añádase botella
de gaseosa.
Revuélvase con cuchara.

1927 Anonymus: El arte de hacer un cocktail. Seite 84. John Collins.

Copa con hielo.
Jugo de limón pequeño.
Cucharada de azúcar.
Vasito de ginebra holandesa, y revuél-
vase.
Cuélese a vaso grande y añádase botella
de gaseosa.
Revuélvase con cuchara.

1927 Anonymus: El arte de hacer un cocktail. Seite 84. Rum Collins.

Copa con hielo.
Jugo de limón pequeño.
Cucharada de azúcar.
Vasito de ron y revuélvase.
Cuélese a vaso grande y añádase botella
de gaseosa.
Revuélvase con cuchara.

1927 Anonymus: El arte de hacer un cocktail. Seite 84. Rye Collins.

Copa con hielo.
Jugo de limón pequeño.
Cucharada de azúcar.
Vasito de whiskey de Centeno y revuél-
vase.
Cuélese a vaso grande y añádase botella
de gaseosa.
Revuélvase con cuchara.

1927 Anonymus: El arte de hacer un cocktail. Seite 85. Scotch Collins.

Copa con hielo.
Jugo de limón pequeño.
Cucharada de azúcar.
Vasito de whiskey escocés y revuélvase.
Cuélese a vaso grande y añádase botella
de gaseosa.
Revuélvase con cuchara.

1927 Anonymus: El arte de hacer un cocktail. Seite 85. Tom Collins.

Copa con hielo.
Jugo de limón pequeño.
Cucharada de azúcar.
Vasito de ginebra inglesa y revuélvase.
Cuélese a vaso grande y añádase botella
de gaseosa.
Revuélvase con cuchara.

1927 Anonymus: The Cocktail Book. Seite 48. John Collins.

Use Long Glass.
ONE-HALF teaspoonful sugar; five or
six dashes lemon juice; one wine
glass Holland gin. Dissolve the sugar
with spoon; add three or four lumps of
ice, and pour in a bottle of soda water.

1927 Anonymus: The Cocktail Book. Seite 61. Tom Collins.

Use Large Glass.
MAKE same as John Collins, using
Tom gin instead of Holland.

1927 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 44. John Collins.

Put into a large tumbler the juice of one
lemon, one tablespoonful of icing sugar, one
wineglass of English gin, one tablespoonful of
water, and fill two-thirds with shaved ice;
shake well, and fill up with a bottle of soda-
water whilst stirring. Insert two straws, and
place two slices of lemon on top.

1927 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 50. Tom Collins.

Put into a large tumbler one tablespoonful of
icing sugar, three or four pieces of ice, one
wineglass of Old Tom gin, and thirty drops of
lime or lemon juice. Then pour in one bottle
of soda-water, mix well, remove the ice, and
serve.

1927 Harry McElhone: Barflies and Cocktails. Seite 38. John Collins.

Puc 3 or 4 lumps of Ice in a large rumbler, Juice of
1 Lemon, 2 teaspoonfuls of Sugar, 1 glass of Hollands Gin.
Fill balance with Soda Water. Stir well.
(It has been the practice to use London Gin in this drink
for some time.)

1927 Harry McElhone: Barflies and Cocktails. Seite 72. John Collins.

In a large tumbler put 2 or 3 lumps of Ice, 1 teaspoonful
of Sugar, the Juice of 1 Lemon. 1 glass of Old Tom Gin.
Fill balance wirh syphon, stir well, and serve.

1927 Jean Lupoiu: 370 recettes de cocktails. Seite 29. Charlie Collins.

Dans un grand verre:
1 morceau de glace, le jus d’un citron,
3 jets de Grenadine, 1 verre Kirsch.
Remplir avec du Perrier et servir avec
des pailles.

1927 Jean Lupoiu: 370 recettes de cocktails. Seite 57. John Collins.

Dans un grand verre:
2 morceaux de glace, 2 jets Grenadine,
le jus d’un citron, 1 verre Gin.
Compléter avec du siphon et servir.

1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 96. Le John Collins.

Mettre dans le gobelet à frapper le jus de trois limons
(ou citrons), six bonnes petites cuillerées de sucre en
poudre et trois bons verres de gin. Bien remuer. Ajouter
de la glace en morceaux. Remuer à nouveau et servir
avec de l’eau de seltz.

1927 Paul E. Lowe: Drinks. Seite 61. John Collins.

Into a large bar glass drop 6 lumps
cracked ice.
1 teaspoonful bar sugar.
4 dashes lemon juice.
1 jigger Old Tom Gin.
1 bottle plain soda.
Stir briskly and serve.

1927 Paul E. Lowe: Drinks. Seite 89. Tom Collins, Brandy.

Into small bar glass drop 2 lumps
cracked ice.
6 dashes gum syrup.
Juice of 1 lemon.
2 dashes Maraschino.
1 jigger brandy.
Fill up with plain soda; stir and
serve.

1927 Pedro Chicote: El bar americano en España. Seite 147. John Collins Ron.

Prepárese en cocktelera:
3 ó 4 pedacitos de hielo.
1 cucharada de azúcar en polvo.
Jugo de un limón.
1 copita de ron.
Agítese muy bien y sírvase en un vaso gran-
de, terminándole de llenar de agua de seltz.

1927 Pedro Chicote: El bar americano en España. Seite 148. John Collins Whisky.

La misma fórmula que la anterior, sustituyen-
do el ron por el whisky.
También pueden prepararse John Collins con
gin y coñac.

1927 Piero Grandi: Cocktails. Seite 83. John Collins.

Mettez 3 ou 4 morceaux de glace dans un
grand tumbler, le jus d’un citron, 2 cuillerées
à thé de sucre, un verre de Hollands Gin. Rem-
pussez avec du Soda Water. Mélangez bien.

1927 Piero Grandi: Cocktails. Seite 86. Tom Collins.

Dans un grand tumbler mettez deux ou trois
morceaux de glace, une cuillerée à thé de su-
cre, le jus d’un citron, un verre de Old Tom
Gin. Remplissez avec du siphon, mélangez bien
et servez.

1928 Anonymus: A.B.C. of Mixing Cocktails. Seite 20. John Collins.

Put 3 or 4 lumps of ice in
a large tumbler, juice
of 1 Lemon, 2 tea-
spoonfuls of Sugar, 1
glass of Hyde Park
London Dry Gin.
Fill balance of glass with
Soda Water, stir well
and serve.

1928 Charles Nicholas Reinhardt: „Cheerio!“. Seite 10. Tom Collins.

In a long tumbler, place one portion dry Gordon gin,
juice of one-half lemon, one teaspoonful of powdered
sugar, a few lumps of ice and seltzer water. Stir well.

1928 Charles S. Warnock: Giggle Water. Seite 68. Tom Collins Whiskey.

(Use small bar-glass)
Take 5 or 6 dashes of gum syrup
Juice of a small lemon
1 large wine-glass of whiskey
2 or 3 lumps of ice
Shake up well and strain into a large bar-glass. Fill up
the glass with plain soda water and imbibe while it is
lively.

1928 Charles S. Warnock: Giggle Water. Seite 68. Tom Collins Brandy.

(Use large bar-glass)
The same as Tom Collins Whiskey, substituting
brandy for whiskey.

1928 Charles S. Warnock: Giggle Water. Seite 69. Tom Collins Gin.

(Use large bar-glass)
The same as Tom Collins Whiskey, substituting gin
for whiskey.

1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 132. Tom Collins Whiskey.

Use small bar glass
Five or six dashes of gum                      One large wineglass of whis-
syrup.                                                          key.
Juice of a small lemon.                           Two or three lumps of ice.
Shake well and strain into a large bar glass.
Fill up the glass with plain soda water and imbibe
while it is lively.

1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 132. Tom Collins Gin.

Use large bar glass
The same as Tom Collins Whiskey, substituting gin for
whiskey.

1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 132. Tom Collins Brandy.

Use large bar glass
The same as Tom Collins Whiskey, substituting brandy
for whiskey.

1928 Pedro Chicote: Cocktails. Seite 346. Bourbon-Collins.

Prepárese en cocktelera:
Unos trocitos de hielo.
El jugo de un limón.
1 cucharada de azúcar.
1 copita de whisky Bóurbon.
Agítese y pásese a un vaso grande terminándo-
le de llenar de soda.

1928 Pedro Chicote: Cocktails. Seite 346. Brandy-Collins.

Prepárese en cocktelera:
Unos trocitos de hielo picado.
El jugo de un limón.
Una cucharada de azúcar.
1 copita de coñac.
Agítese y sírvase en una copa de agua, termi-
nándola de llenar de soda.

1928 Pedro Chicote: Cocktails. Seite 361. Gim-Collins.

Prepárese en cocktelera:
Unos pedacitos de hielo picado.
El jugo de un limón.
Una cucharada de azúcar.
Una copita de ginebra holandesa.
Agítese y pásese a una copa de agya, tcrminán-
dola de llenar de gaseosa.

1928 Pedro Chicote: Cocktails. Seite 367. Iris-Collins.

Prepárese en cocktelera:
Unos pedacitos de hielo.
1 cucharada de azúcar.
El jugo de un limón.
1 copita de whisky.
Agítese y pásese a una copa de agua, terminán-
dola de llenar de soda.

1928 Pedro Chicote: Cocktails. Seite 382. Ron-Collins.

Prepárese en cocktelera:
3 ó 4 pedacitos de hielo.
1 cucharada de azúcar en polvo.
Jugo de un limón.
1 copita de ron.
Agítese muy bien y sírvase en un vaso grande,
terminándole de llenar de agua de seltz.

1928 Pedro Chicote: Cocktails. Seite 383. Rye-Collins.

Prepárese en cocktelera:
Unos pedacitos de hielo picado.
El jugo de un limón.
1 cucharada de azúcar,
1 copita de whisky Rye.
Agítese y pásese a una copa de agua, terminán-
dola de llenar de gaseosa.

1928 Pedro Chicote: Cocktails. Seite 385. Tom-Collins.

Prepárese en cocktelera:
Hielo picado.
Una cucharada de azúcar.
El jugo de un limón.
1 copita de dry gin.
Agítese y pásese a una copa de agua, terminán-
dola de llenar de gaseosa.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 31. Brandy Collin.

Dans un gobelet moyen,
une cuillère de sucre, le jus d’un demi-citron,
un verre à madère de Cognac, remplir avec du
siphon et de la glace pilée. Garnir d ‚ une tranche
de citron et de chalumeaux.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 93. John Collin.

Dans un gobelet, deux cuil-
lères à café de sucre, le jus d’un demi-citron, un
verre à madère de Gin, un peu de glace. Remplir:
avec du Soda water. Remuer à la cuillère. Servir
mousseux.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 141. Rose Tom Collin.

Dans un shaker avec
de la glace pilée, le jus d’un demi-citron, deux
cuillères à café de sirop de Rose ou de Grenadine,
un verre à madère d’Old Tom Gin, un blanc
d’œuf, agiter fortement, passer dans un gobe-
let moyen, remplir avec de l ‚eau de Seltz, une
tranche d‘ orange. Chalumeaux.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 161. Tom Collin.

Dans un gobelet avec de 1a
glace, deux cuillères à café à café de sirop de
sucre, une cuillère à café de lait, le jus d’un demi-
citron, un verre à madère de Gin, remplir avec de
l’eau de Seltz, remuer, garnir de tranches
de citron. Chalumeaux.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 162. Tom Collin Brandy.

Dans un gobelet
avec de la glace, un verre à liqueur de sirop de
sucre, un verre à madère de Cognac, un demi-
verre à liqueur de Marasquin, le jus d’un demi-
citron, remp lir avec du Soda water, remuer, gar-
nir d’une tranche de citron. Chalumeaux.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 164. Torelli’s Collin.

Dans un gobelet
avec de la glace, une cuillère de sucre, le jus d’un
demi-citron, et d’une demi-orange, un demi-verre
à liqueur de Marnier, un demi-verre à liqueur de
Gin, un demi-verre à liqueur de Marasquin, rem-
plir avec de l’eau de Seltz, remuer, garnir d’une
tranche d’orange et de citron. Chalumeaux.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 177. Whisky Collin.

Dans un gobelet avec
de la glace pilée, deux cuillères à café de sucre
en poudre, le jus d’un demi-citron, un verre à
madère de Whisky, remplir avec du Soda water
remuer, garnir d’une tranche de citron et de cha-
lumeaux.

1929 Anonymus: For Home Use. Seite 12. John Collins.

Into a tumbler drop 2 or 3 lumps of
cracked Ice. 1 teaspoonful Syrup, 4 or 5
dashes Lemon Juice, 4 or 5 dashes Angos-
tura Bitters, 1 Wineglass Smythers‘ Gin.
Fill up with Soda, and serve.

1929 Anonymus: Life and Letters of Henry William Thomas. Seite 46. John Collins.

An extra large bar-glass was used, one tablespoon of sugar,
five or six dashes of fresh lemon juice, one wine-glass of Holland gin, four
or five small lumps of ice, bottled soda-water opened and poured over
the ingredients, well stirred, the ice removed, and served. Care was
always taken not to let the soda foam up in the glass.

1929 Anonymus: Life and Letters of Henry William Thomas. Seite 46. Tom Collins.

Same as above only using Tom Gin and either lime or
lemon juice.

1929 Frank Shay: Drawn from the wood. Seite 177. Tom Collins.

Juice of small lime or half a large lemon
Three ounces gin
One ounce simple syrup
Three or four lumps of ice
Shake and strain into tall glass, add plain soda and serve
Brandy and whiskey may be substituted in slightly
smaller quantities

1929 Jerry Thomas: The Bon Vivant’s Companion. Seite 132. Tom Collins Whiskey.

Use small bar glass
Five or six dashes of gum                     One large wineglass of whis-
syrup.                                                         key.
Juice of a small lemon.                         Two or three lumps of ice.
Shake well and strain into a large bar glass.
Fill up the glass with plain soda water and imbibe
while it is lively.

1929 Jerry Thomas: The Bon Vivant’s Companion. Seite 132. Tom Collins Gin.

Use large bar glass
The same as Tom Collins Whiskey, substituting gin for
whiskey.

1929 Jerry Thomas: The Bon Vivant’s Companion. Seite 132. Tom Collins Brandy.

Use large bar glass
The same as Tom Collins Whiskey, substituting brandy
for whiskey.

1929 P. Dagouret: Le barman universel. Seite 98. Brandy Collins.

Gobelet n° 2, quelques morceaux de glace:
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
3/4 verre à madère de cognac.
Emplir seltz ou soda.
Remuer. Servir. Pailles.

1929 P. Dagouret: Le barman universel. Seite 105. John Collins.

Gobelet n° 2, quelques morceaux de glace.
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
3/4 verre à madère de gin.
Emplir soda ou seltz.
Remuer. Servir. Pailles.

1929 P. Dagouret: Le barman universel. Seite 114. Tom Collins.

Verre n° 2, 5 ou 6 morceaux de glace.
1 cuiller à bouche sucre en poudre.
Jus d’un demi-citron.
1 verre à madère old Tom gin.
Emplir de soda ou eau de seltz.
Remuer. Servir. Pailles.

1929 P. Dagouret: Le barman universel. Seite 115. Whisky Collins.

Verre n° 2, 5 ou 6 morceaux de glace.
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
1 verre à madère de whisky.
Emplir de soda ou seltz.
Remuer. Servir. Pailles.

 1929 Stanley Wisdom: Rubayat of Canada. Seite 4. John Collins.

Into a mixing glass put two lumps cracked ice.
One cocktail glass Hill’s and Underwood’s Gin.
The juice of one lemon.
Two teaspoonfuls powdered sugar.
One bottle of plain soda.
Stir well and serve while fizzing.
(Note—This shottld be mixed and stirred first with
only one-half of the soda, the remainder of the
soda being added immediately before drinking.)

1930 Anonymus: For Home Use. Seite 21. John Collins.

Into a tumbler drop 2 or 3 lumps of
cracked ice.
1 teaspoonful Syrup.
4 or 5 dashes Lemon Juice.
4 or 5 dashes Angostura Bitters.
1 wineglass Gin.
Fill up with Soda Water and serve.

1930 Anonymus: For Home Use. Seite 21. Tom Collins (Brandy).

Into a tumbler drop 2 or 3 lumps
of cracked ice.
2 teaspoonfuls Syrup.
3 or 4 dashes Angostura Bitters.
Juice of half a Lemon.
2 dashes Maraschino.
1 wineglass Brandy.
Fill up with Soda Water and
serve.

1930 Anonymus: Here’s How. Seite 17. Tom Collins.

Fill goblet with fine ice.
Juice one small lemon.
1 spoon powdered sugar.
1 shot dry gin. Shake well.
Strain into large thin glass and fill with one
bottle club soda or domestic soda.
Stir with spoon.

1930 Charles Nicholas Reinhardt: „Cheerio!“. Seite 3. Tom Collins.

In a long tumbler, place one portion dry Gordon gin,
juice of one half lemon, one teaspoonful of powdered
sugar, a few lumps of ice and seltzer water. Stir well.

1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide. Seite 78. John Collins.

The British version of another of America’s fa-             Into a large glass with cracked ice
mous drinks. As we understand it, you used to             One teaspoonful powdered sugar
be able to get both a Tom Collins and a John                 Four dashes Lemon Juice
Collins in London. The first being made with               One wineglass Vicker’s Gin
Tom Gin and the second with Vicker’s or Bur-              One bottle Plain Soda
nett’s or Gordon’s. Now you get a John Collins,             Stir briskly and serve
no matter what you ask for. Well, Tom or John,
we aren’t particular.

1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide. Seite 78. John Collins.

The American version of the British drink. Cousin
to the J ohn Collins, and blood-relation to the
Ginn Fizz, Gin Highball, and what have you.
What’s more, it’s good winter, summer, spring or
fall , and you’ll never grow tired of it.

Juice of small Lime or half large Lemon
Three ounces Gin
One ounce Simple Syrup
Three or four lumps of ice
Shake and strain into tall glass, add plain
soda and serve

1930 Gerardo Corrales: Club de cantineros. Seite 72. Tom Collins.

Llénese con trozos de hielo.
El jugo de un limón.
2 cucharaditas de azúcar.
1 ruedita de limón.
Sírvase al cliente la botella de ginebra seca y
1/4 agua mineral con gas.
Bourbon Collins.
Brandy Collins.
Irish Collins.
John Collins.
Rye Collins.
Rum Collins.
Scotch Collins.
Igual que el Tom Collins, usándose ginebra Ho-
landesa para el John Collins.
Cognac para el Brandy Collins.
Whiske Bourbon para el Bourbon Collins.
Whiskey Rye para el Rye collins.
Whiskey Escocés para el Scotch Collins.
Whiskey Irlandés para el Irish Collins.
Ron para el Rum Collins.

1930 Harry Craddock: The Savoy Cocktail Book. Seite 189. Tom Collins.

The Juice of 1/2 Lemon.
1/2 Tablespoonful Powdered
Sugar.
1 Glass Dry Gin.
Shake well and strain into long
tumbler. Add 1 lump ice and
split of soda water.

1930 Harry Craddock: The Savoy Cocktail Book. Seite 189. Tom Collins Whisky.

5 or 6 Dashes of Gomme Syrup.
The Juice of 1 Small
Lemon.
1 Large Wineglass Whisky.
2 or 3 Lumps of Ice.
Use small bar glass.
Shake well and strain into a large bar
glass. Fill up the glass with plain
soda water and imbibe while it is
lively.

1930 Harry Craddock: The Savoy Cocktail Book. Seite 190. John Collins.

The Juice of 1/2 Lemon.
1/2 Tablespoonful Powdered
Sugar.
1 Glass Hollands Gin.
Shake well and strain into
long tumbler. Add 1 lump ice
and split of soda water.

1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 83. Tom Collins.

In a large tumbler, put 2 or 3 lumps of Ice, 1 tea-
spoonful of Sugar, the Juice of 1 Lemon, 1 glass of
Old Tom Gin.
Fill balance with syphon, stir well, and serve.

1930 Jere Sullivan: The Drinks of Yesteryear. Seite 30. Tom Collins.

Use a large lemonade or a Tom Collins glass; add a tea-
spoonful of sugar; a good dash of lemon juice; a few lumps
or cubes of ice; a drink of Gin; fill glass with Club Soda
or charged water; and stir with spoon.

1930 Jere Sullivan: The Drinks of Yesteryear. Seite 30. Josie Collins.

The same as a Tom Collins using orange juice instead
of lemon juice.

1930 John Sullivan: The Drinks of Yesteryear. Seite 30. Tom Collins.

Use a large lemonade or a Tom Collins glass; add a tea-
spoonful of sugar; a good dash of lemon juice; a few lumps
or cubes of ice; a drink of Gin; fill glass with Club Soda
or charged water; and stir with spoon.

1930 John Sullivan: The Drinks of Yesteryear. Seite 30. Josie Collins.

The same as a Tom Collins using orange juice instead
of lemon juice.

1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 61. John Collins.

Fill the shaker half full of broken ice and add:
The juice of one and a half lemon
Sugar according to taste
One and a half glass of Whisky.
Shake well and pour this into a large bar glass
and fill up with cold soda water, serve with straws.

1930 Ridgely Hunt & George S. Chappell: The Saloon In The Home. Seite 53. Tom Collins.

In the largest glass obtainable, place the juice of
one lemon, plenty of sugar and gin. Add several
lumps of ice and fill the glass with club soda.

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 105. John Collins.

Gin (Dry) . . . . . . . . . . 1 1/2 jiggers               Lemon . . . . . . . . . . . 2 spoons
Sugar Syrup  . . . . . . .  2 spoons                     Seltzer . . . . . . . . . . . to fill
Shake well with ice, strain into goblet, fill with seltzer and serve im-
mediately.

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 107. Tom Collins.

Gin (Dry) . . . . . . . . . . 1 1/2 jiggers               Lemon . . . . . . . . . . . 3 spoons
Sugar Syrup  . . . . . . .  2 spoons                     Seltzer . . . . . . . . . . . to fill
Shake well with ice, strain into goblet, fill with seltzer and serve im-
mediately.

1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 199. John Collins.

One of two members of the Collins family famous in bars
in the old days. Who the original Collins was, it seems diffi­-
cult to establish. Tom Collins was the favorite of the two
with most drinkers, and therefore better known. The differ­-
ence between the two was that a Tom Collins was made
with Old Tom Gin—or supposedly—while a John Collins
was made with Holland Gin.
(Collins)
Juice one-half Lemon
One-half spoon Sugar
One jigger Holland Gin
Shake; strain; fill with plain Soda

1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 223. Tom Collins.

(Collins)
Juice of one-half Lemon
One-half spoon Sugar
One jigger Tom Gin
Shake; strain; fill with plain Soda
See John Collins

1931 Dexter Mason: Tipple and Snack. Seite 29. Tom Collins.

Place half a lemon and a tablespoon of
sugar into a mixing glass. Crush this up
with a muddler, and add a generous jigger
of gin, then fill the glass with ice, and stir
well. Now pour the mixture into a tall glass
filled with ice cubes, and pour in a bottle of
club soda or White Rock.

1931 Dexter Mason: Tipple and Snack. Seite 29. Brandy Collins.

Brandy Collins is made the same as Tom
Collins, except that you substitute brandy for
gin.

1931 Dexter Mason: Tipple and Snack. Seite 29. Wine Collins.

This is a very light drink, but quite re­-
freshing. It is made the same as a Tom
Collins except that you substitute two (2)
jiggers of a good red wine.

1931 Dominique Migliorero: L’art du shaker. Seite 36. John Collins.

Préparer dans un grand verre Tumbler: deux morceaux
de glace, 2 cuillerées à café de sirop de gomme, le jus d’un
citron, 1 verre a liqueur de Gin Hollandais (Schiedam) rem-
plir avec de l’eau de seltz.
Bien remuer et servir.

1931 Dominique Migliorero: L’art du shaker. Seite 73. Whisky Collins.

Preparer dans un grand verre Tumbler: 1 gros morceau
de glace, 1 cuillerée à café de sirop de gomme, le jus d’un
citron, 1 verre de Scotch Whisky.
Finir avec de l’eau de seltz glacée.
Bien remuer. Servir dans le même verre.

1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 116. John-Collins Gin.

(PROPORCIONES PARA DOS PERSONAS)
En una jarrita de cristal se echa una cucharada de las de to-
mar la sopa, de azúcar en polvo, media copa de las que se bebe
el vino Madera, de jugo de limón, una copa de las de vino Ma-
dera, de Gin-Old-Tom. Dos o tres pedazos de hielo, una botella
de Soda Water. Mézclese bien con una cuchara de los refrescos
y durante su efervescencia se bebé.

1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 116. Thom-Collins Brandy.

(PROPORCIONES PARA DOS PERSONAS)
En una ponchera pequeña, se le pone una copita de las de
licor, de jarabe de azúcar. Añadir una copa de las que se bebe
el vino Madera, de coñac, una cucharada de marrasquino, el
jugo de un pequeño limón, tres o cuatro trozos pequeños de
hielo clarificado, una botella de Soda-Water. Mézclese bien con
la cuchara de los refrescos y durante su efervescencia se bebe.

1931 John: „Happy Days!“. Seite 65. John Collins.

(Use large glass)
One tablespoonful of Sugar
Juice of a Lemon
Three lumps of Ice
100 per cent Holland Gin
One bottle of Club Soda.
Stir up well, and serve. Put in slice of lemon.

1931 Virginia Elliott & Phil D. Stong: Shake ‚em Up. Seite 56. John Collins.

In the bottom of a tall glass put one teaspoon
of sugar and a few dashes of fresh lemon juice.
Add three or four pieces of ice and one wine
glass of gin. Fill the glass with soda water, stir
very gently, so that the soda does not foam u p
in the glass, remove the ice and drink.

1932 Al Hirschfeld: Manhattan Oases. Seite 34. John Collins.

Put three or four lumps of ice in a
large tumbler, juice of one lemon,
two teaspoonfuls of sugar, one glass
of gin. Fill balance with soda water
and stir well.

1932 Anonymus: One Hundred Ways. Seite 40. Tom Collins.

1 teaspoonfol of sugar
1/2 jigger of lemon juice
1/2 wineglass gin
Ice and fill with charged water. Serve in glass No. 4.

1932 Anonymus: Sloppy Joe’s Cocktails Manual 1931-1932. Seite 9. Rum Collins.

The juice of a Lemon
1 Part of Rum.
Seltzer water.
Serve, in a 10 ounce glass
wih cracked ice.

1932 Anonymus: Sloppy Joe’s Cocktails Manual 1931-1932. Seite 14. Tom Collins.

The juice of a Lemon.
1 Teaspoonful of
sugar.
1 Part of Gin.
2 Parts of Seltzer
water.
S Serve in a ten ounce glass,
with ice.

1932 Anonymus: Sloppy Joe’s Cocktails Manual 1932-1933. Seite 9. Rum Collins.

The juice of a Lemon
1 Part of Rum.
Seltzer water.
Serve, in a 10 ounce glass
with cracked ice.

1932 Anonymus: Sloppy Joe’s Cocktails Manual 1932-1933. Seite 14. Tom Collins.

The juice of a Lemon.
1 Teaspoonful of sugar.
1 Part of Gin.
2 Parts of Seltzer water.
Serve in a ten ounce glass,
with ice.

1932 James A. Wiley: The Art of Mixing. Seite 21. John Collins.

Place 3 or 4 cubes of ice in a good sized glass
with the juice of 1 lemon, 2 teaspoonfuls of
sugar syrup, 1 snort of Gin. Fill rest with seltzer.

1932 James A. Wiley: The Art of Mixing. Seite 44. Tom Collins.

To 1 teaspoonful of sugar syrup, the juice of 1
lemon, 1 portion of Gin, and plenty ice add 5
minutes labor.
Dilute with seltzer and swipe some.

1932 Niels Larsen: 156 recettes de boisson américaines. Seite 89. John Collins‘ Gin.

[A préparer dans un gobelet en cristal extra grand.]
1 cuiller à bouche de sucre en poudre. Ajoutez:
1/2 verre à madère de jus de citron;
1        —             —      de gin old tom;
5 à 6 morceaux de glace;
1 bouteille de soda-water Schweppes‘.
Mélangez bien avec une cuiller à soda et pen-
dant l’effervescence buvez.

1932 Niels Larsen: 156 recettes de boisson américaines. Seite 89. Tom Collins‘ Gin.

[A préparer dans un gobelet en cristal extra grand.]
1 verre à liqueur de sirop de sucre. Ajoutez:
1    —    à madère de cognac,
1 cuiller à café de marasquin;
Le jus d’un petit citron;
3 à 4 morceaux de glace;
1 bouteille de soda-water Schweppes‘.
Mélangez bien avec une cuiller à soda et pen-
dant l’effervescence buvez.

1932 William C. Feery: Wet Drinks for Dry People. Seite 52. Tom Collins.

Juice of 1/2 lemon.
1 teaspoon powdered sugar.
Stir well together. Add 2
ounces of gin, shake well; add
seltzer and ice and stir.

1933 A. E. P. Bird & William C. Turner: Cocktails. Seite 26. Tom Collins.

Pour one 3 oz. measure Dry Gin into shaker with ice;
add juice one half lemon, one teaspoon powdered sugar;
shake well and strain into 9 to 10 oz. tumbler containing
one lump of ice. Fill with charged water.

1933 Anonymus: 300 Drinks and How to Mix ‚em. Seite 5. Tom Collins Brandy.

(A large bar glass)
6 or 6 dashes gum syrup.
1 or 2 do. Maraschino.
Juice of small lemon.
1 wine glass brandy.
1 or 2 lumps of ice.
Fill up with plain soda. Do not shake if the soda is
cold.

1933 Anonymus: 300 Drinks and How to Mix ‚em. Seite 21. John Collins‘ Gin.

(Extra large bar glass)
1 table-spoon sugar.
About 5 dashes lemon juice.
1 wine-glass gin.
5 or 6 small bits of ice.
1 bottle plain soda.
Mix well, remove the ice, and serve.

1933 Anonymus: 300 Drinks and How to Mix ‚em. Seite 46. Tom Collins Gin and Whisky.

Are concocted in the same manner as the brandy re-
ceipt, substituting their respective liquors.

1933 Anonymus: 300 Drinks and How to Mix ‚em. Seite 64. Tom Collins.

(Use an extra large bar glass)
3/4 table-spoonful of sugar.
3 or 4 dashes of lime juice.
3 or 4 pieces of broken ice.
1 wine-glass of gin.
1 bottle of plain soda.
Mix well with a spoon, strain and serve.
Attention must be paid not to let the foam of the
soda spread over the glass; this drink must he drank
as soon as mixed.

1933 Anonymus: Cocktails Parade. Seite 10. Tom Collins.

Juice 1/2 Lemon
1/2 Tablespoonful powdered sugar
1 Portion Gin
Shake and strain into tall glass,
Add ice and split of soda water.

1933 Anonymus: Cocktails. Their Kicks and Side-Kicks. Seite 26. Tom Collins.

Pour one 3 oz. measure Dry Gin into shaker with ice;
add juice one half lemon, one teaspoon powdered sugar;
shake well and strain into 9 to 10 oz. tumbler containing
one lump of ice. Fill with charged water.

1933 Anonymus: Here’s How to Mix ‚em. Seite 5. Tom Collins Brandy.

(A large bar glass)
5 or 6 dashes gum syrup.
1 or 2 do. Maraschino.
Juice of small lemon.
1 wine glass brandy.
1 or 2 lumps of ice.
Fill up with plain soda. Do not shake if the soda is
cold.

1933 Anonymus: Here’s How to Mix ‚em. Seite 21. Tom Collins‘ Gin.

(Extra large bar glass)
1 table-spoon sugar.
About 5 dashes lemon juice.
1 wine-glass gin.
5 or 6 small bits of ice.
1 bottle plain soda.
Mix well, remove the ice, and serve.

1933 Anonymus: Here’s How to Mix ‚em. Seite 46. Tom Collins Gin and Whisky.

Are concocted in the same manner as the brandy re­-
ceipt, substituting their respective liquors.

1933 Anonymus: Here’s How to Mix ‚em. Seite 64. Tom Collins.

(Use an extra large bar glass)
3/4 table-spoonful of sugar.
3 or 4 dashes of lime juice.
3 or 4 pieces of broken ice.
1 wine-glass of gin.
1 bottle of plain soda.
Mix well with a spoon, strain and serve.
Attention must be paid not to let the foam of the
soda spread over the glass; this drink must be drank
as soon as mixed.

1933 Anonymus: Lest We Forget. Seite 44. Tom Collins.

Use extra large bar glass.
Three-quarters tablespoonful sugar.
Three or four dashes lime juice.
Three or four pieces broken ice.
One wine-glass gin.
One bottle plain soda.
Mix well with a spoon, strain and serve.
Attention must be paid not to let the foam
of the soda spread over the glass; this drink
must be drank immediately.

1933 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 9. Rum Collins.

1 Teaspoon ful of sugar.
The juice of a Lemon
1 Part of Rum.
Seltzer water.
Serve in a 10 ounce glass
with cracked ice.

1933 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 15. Tom Collins.

The juice of a Lemon.
1 Teaspoonful of sugar.
1 Part of Gin.
2 Parts of Seltzer water.
Serve in a ten ounce glass, with ice.

1933 Anonymus: The Bartender’s Friend. Seite 94. John Collins.

Hollands Gin               In a tall tumbler dissolve i tablespoon-
Soda Water                  ful of sugar with the juice of 1 lemon
Lemon Juice               and a little water, put in 2 or 3 lumps
Sugar                            of ice and i jigger of gin. Fill with
Ice                                 cold soda water and stir carefully.

1933 Anonymus: The Bartender’s Friend. Seite 136. Tom Collins.

Follow recipe for John Collins, but sub-
stitute Tom Gin for Hollands Gin.

1933 Anonymus: The Bartender’s Friend. Seite 136. Tom Collins Brandy.

Same as a John Collins, but use brandy
in place of gin.

1933 Anonymus: The Bartender’s Friend. Seite 136. Tom Collins Rum.

Same as a John Collins, but use rum
in place of gin.

1933 Anonymus: The Bartender’s Friend. Seite 136. Tom Collins Whiskey.

Another John Collins, with whiskey
for gin.

1933 Anonymus: The Bartender’s Friend. Seite 137. Tom Collins Wine.

Follow recipe for John Collins, but use
2 jiggers of claret in place of gin, and
1/2 teaspoonful of sugar extra.

1933 Anonymus: The Cocktail Book. Seite 48. John Collins.

Use Long Glass.
ONE-HALF teaspoonful sugar; five or
six dashes lemon juice; one wine
glass Holland gin. Dissolve the sugar
with spoon; add three or four lumps of
ice, and pour in a bottle of soda water.

1933 Anonymus: The Cocktail Book. Seite 61. Tom Collins.

Use Large Glass.
MAKE same as John Collins, using
Tom gin instead of Holland.

1933 Fred W. Swan: When Good Fellows Get Together. Seite 42. John Collins.

(use an extra large glass)
3/4 tablespoon sugar.
2 or 3 dashes lemon juice.
2 dashes lime juice.
4 or 5 ice cubes.
1 wineglass Holland Gin.
Pour in a bottle of plain soda. Mix well.
Remove ice, and serve.

1933 Fred W. Swan: When Good Fellows Get Together. Seite 65. Tom Collins.

(use an extra large bar glass)
3/4 tablespoon sugar.
3 or 4 dashes lime juice.
3 or 4 ice cubes.
1 wineglass Old Tom Gin.
1 bottle of plain Soda.
Mix with a spoon, strain and serve. Care
should be taken to prevent the foam of the
soda from spreading over the glass. This
must be partaken of while effervescing.

1933 Fred W. Swan: When Good Fellows Get Together. Seite 65. Tom Collins – Brandy.

(use large bar glass)
5 or 6 dashes gum syrup.
1 or 2 dashes Maraschino.
Juice of 1 lemon.
1 wineglass Brandy.
1 or 2 ice cubes.
Fill up glass with plain Soda, and serve.

1933 George A. Lurie: Here’s How. Seite 105. Bourbon-Collins.

Lemon . . . . . . . . . juice of 1          Powdered Sugar . . . .  1 spoon
.                        Bourbon Whisky . . . . . 1 jigger
Fill shaker with fine ice. Shake well, strain into large, thin
goblet and fill with one bottle club soda, stir with spoon.

1933 George A. Lurie: Here’s How. Seite 105. Brandy-Collins.

Lemon . . . . . . . . . juice of 1          Powdered Sugar . . . .  1 spoon
.                                Brandy . . . . . 1 jigger
Fill shaker with fine ice. Shake well, strain into large, thin
goblet and fill with one bottle club soda, stir with spoon.

1933 George A. Lurie: Here’s How. Seite 107. Irish-Collins.

Lemon . . . . . . . . . juice of 1          Powdered Sugar . . . .  1 spoon
.                            Irish Whisky . . . . . 1 jigger
Fill shaker with fine ice. Shake well, strain into large, thin
goblet and fill with one bottle club soda, stir with spoon.

1933 George A. Lurie: Here’s How. Seite 107. John-Collins.

Lemon . . . . . . . . . juice of 1          Powdered Sugar . . . .  1 spoon
.                            Holland Gin . . . . . 1 jigger
Fill shaker with fine ice. Shake well, strain into large, thin
goblet and fill with one bottle club soda, stir with spoon.

1933 George A. Lurie: Here’s How. Seite 109. Rum Collins.

Lemon . . . . . . . . . juice of 1          Powdered Sugar . . . .  1 spoon
.                                  Rum . . . . . 1 jigger
Fill shaker with fine ice. Shake well, strain into large, thin
goblet and fill with one bottle club soda, stir with spoon.

1933 George A. Lurie: Here’s How. Seite 109. Rye Collins.

Lemon . . . . . . . . . juice of 1          Powdered Sugar . . . .  1 spoon
.                               Rye Whisky . . . . . 1 jigger
Fill shaker with fine ice. Shake well, strain into large, thin
goblet and fill with one bottle club soda, stir with spoon.

1933 George A. Lurie: Here’s How. Seite 110. Rye Collins.

Lemon . . . . . . . . . juice of 1          Powdered Sugar . . . .  1 spoon
.                                Scotch Whisky . . . . . 1 jigger
Fill shaker with fine ice. Shake well, strain into large, thin
goblet and fill with one bottle club soda, stir with spoon.

1933 George A. Lurie: Here’s How. Seite 110. Tom Collins.

Lemon . . . . . . . . . juice of 1          Powdered Sugar . . . .  1 spoon
.                                Dry Gin . . . . . 1 jigger
Fill shaker with fine ice. Shake well, strain into large, thin
goblet and fill with one bottle club soda, stir with spoon.

1933 Harry Craddock: The Savoy Cocktail Book. Seite 189. Tom Collins.

The Juice of 1/2 Lemon.
1/2 Tablespoonful Powdered
Sugar.
1 Glass Dry Gin.
Shake well and strain into long
tumbler. Add 1 lump ice and
split of soda water.

1933 Harry Craddock: The Savoy Cocktail Book. Seite 189. Tom Collins Whisky.

5 or 6 Dashes of Gomme Syrup.
The Juice of 1 Small
Lemon.
1 Large Wineglass Whisky.
2 or 3 Lumps of Ice.
Use small bar glass.
Shake well and strain into a large bar.
glass. Fill up the glass with plain
soda water and imbibe while it is
lively.

1933 Harry Craddock: The Savoy Cocktail Book. Seite 190. John Collins.

The Juice of 1/2 Lemon.
1/2 Tablespoonful Powdered
Sugar.
1 Glass Hollands Gin.
Shake well and strain into
long tumbler. Add 1 lump ice
and split of soda water.

1933 Harry Todd: Mixer’s Guide. Seite 60. John Collins.

Use rickey glass.
One tablespoonful of sugar.
Juice of a lemon.
Three lumps of ice.
One jigger Holland Gin.
One bottle of Club Soda.
Stir up well, and serve. Add slice of lemon.

1933 Harry Todd: Mixer’s Guide. Seite 61. John Collins.

Use an extra large bar glass.
Five or six lumps of cracked ice.
Four dashes lemon juice.
One teaspoonful of fine sugar.
One wine glass of gin.
One bottle of plain soda.
Stir well and serve.

1933 Harry Todd: Mixer’s Guide. Seite 61. Tom Collins.

Large bar glass.—Three teaspoons fine sugar, four dashes lemon
juice, six lumps ice, one wine glass Tom Gin, one bottle plain soda.
Mix with spoon, take out ice and serve.

1933 Harry Todd: Mixer’s Guide. Seite 61. Tom Collins.

One drink London dry gin.
One teaspoonful of powdered sugar.
One-half lemon.
Add one bottle of soda.
Stir, serve in large glass with ice.

1933 Harry Todd: Mixer’s Guide. Seite 61. Tom Collins Brandy.

Use tall, thin glass.
Five dashes of gum syrup.
Juice of 1 small lemon.
Two dashes of Maraschino.
One wine glass of brandy.
Three lumps of cracked ice.
Fill up with plain soda; stir and serve.

1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 110. John Collins.

(Use large glass)
1 tablespoonful of sugar
Juice of a lemon
Juice of half a lime
3 lumps of ice
100% Holland gin
1 bottle of club soda
Stir up well, remove the ice, and serve.
Brandy Collins, Bourbon Collins, Irish Collins, Rum Collins,
Rye Collins, Scotch Collins, Tom Collins, same as John Collins,
except use:
Brandy for Brandy Collins, Bourbon whisky for Bourbon Col-
lins, Irish whisky for Irish Collins, Rum for Rum Collins, Rye
whisky for Rye Collins, Scotch whisky for Scotch Collins, Tom
gin for Tom Collins.

1933 John F. Driscoll: The Home Bartender. Seite 33. Collins.

Fill tall thin glass with clean shaved Ice. Then mix
(without ice) Juice of one small lemon, one spoon powdered
sugar, one Jigger of Liquor desired. Mix extra good. Strain
into Glass, and fill with Soda Water. Stir and serve.

1933 John F. Driscoll: The Home Bartender. Seite 33. Tom Collins.

1 jigger of dry gin, 1 spoon powdered sugar, juice of 1/2
a large lemon or 1 whole small lemon, Mix good, strain
and pour into glass that contains 1 cube of ice, then fill
with domestic or imported soda water. Stir and Serve.

1933 John F. Driscoll: The Home Bartender. Seite 33. Annie Collins.

1 jigger imported rum, one spoon powdered sugar, juice
of 1/2 a large lemon, strain, cube of ice, fill with soda water.
Stir and Serve.

1933 John F. Driscoll: The Home Bartender. Seite 33. Daddy Collins.

1 jigger sloe gin, 1 spoon powdered sugar, juice one small
lemon, mix good, strain, one cube of ice, fill glass with
soda water. Stir and Serve.

1933 John F. Driscoll: The Home Bartender. Seite 33. Mickey Collins.

1 jigger imported Irish Whiskey, 1 spoon powdered sugar,
juice of 1/2 a large lemon, mix good, strain, one cube of
ice, fill with soda water, mint top. Stir and Serve.

1933 John F. Driscoll: The Home Bartender. Seite 33. Sandy Collins.

1 jigger imported Scotch Whiskey, 1 spoon powdered
sugar, juice of 1/2 a large lemon, mix good, strain, pour
into glass that contains one cube of ice, fill with soda
water. Stir and Serve.

1933 John F. Driscoll: The Home Bartender. Seite 33. Joseph Collins.

1 jigger Hennessey’s Brandy, 1 spoon powdered sugar,
juice of 1/2 a large lemon or juice of one small lemon, mix
good, strain, and fill glass with soda water. Stir and Serve.

1933 John F. Driscoll: The Home Bartender. Seite 33. Johnny Collins.

1 jigger rye whiskey, 1 spoon of powdered sugar, juice of
1 whole small lemon, mix strain, one cube of ice, then fill
glass with soda water. Stir and Serve.

1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 40. John Collins.

Same as Tom Collins except for using the juice of two or
three limes, depending on the size, in place of the lemon.
Brandy Collins
Bourbon Collins
Rye Collins
Scotch Collins
Irish Collins
Rum Collins
Same as Tom Collins except use:
Brandy for Brandy Collins
Bourbon for Bourbon Collins
Rye Whiskey for Rye Collins
Scotch Whiskey for Scotch Collins
Irish Whiskey for Irish Collins
Rum for Rum Collins

1933 Julien J. Proskauer: What’ll You Have. Seite 82. Tom Collins.

The juice of half a lemon in a large glass,
a spoonful of sugar,
a drink of Tom gin; mix this well;
2 lumps of ice,
a bottle of plain soda.
Mix well and serve.

1933 Julien J. Proskauer: What’ll You Have. Seite 82. John Collins.

A large glass with the juice of half a lemon
A spoonful of sugar,
A full drink of Holland gin
Mix this well; add two or three lumps of ice;
fill your glass up with Seltzer, while you stir.

1933 P. Dagouret: Le barman universel. Seite 98. Brandy Collins.

Gobelet n° 2, quelques morceaux de glace:
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
3/4 verre à madère de cognac.
Emplir seltz ou soda.
Remuer. Servir. Pailles.

1933 P. Dagouret: Le barman universel. Seite 105. John Collins.

Gobelet n° 2, quelques morceaux de glace.
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
3/4 verre à madère de gin.
Emplir soda ou seltz.
Remuer. Servir. Pailles.

1933 P. Dagouret: Le barman universel. Seite 114. Tom Collins.

Verre n° 2, 5 ou 6 morceaux de glace.
1 cuiller à bouche sucre en poudre.
Jus d’un demi-citron.
1 verre à madère old Tom gin.
Emplir de soda ou eau de seltz.
Remuer. Servir. Pailles.

1933 P. Dagouret: Le barman universel. Seite 115. Whisky Collins.

Verre n° 2, 5 ou 6 morceaux de glace.
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
1 verre à madère de whisky.
Emplir de soda ou seltz.
Remuer. Servir. Pailles.

1933 R. C. Miller: The American Bar Guide. Seite 60. John Collins.

(Use large bar glass)
1 tablespoonful of sugar.
1/2 lemon.
1 wine-glass gin.
4 or 5 small bits of ice.
1 bottle plain soda.

1933 R. C. Miller: The American Bar Guide. Seite 60. Tom Collins.

Are concocted same as the John Collins, using whiskey
instead of gin.

1933 Virginia Elliott: Quiett Drinking. Seite 63. Tom Collins.

Mix in a large bar glass, one bar spoon of soft
sugar, five or six dashes of lemon or lime juice, four
or five lumps of ice and a wine glass of gin. Stir and
strain into a highball glass. Fill the glass with soda.

1933 William Guyer: The Merry Mixer. Seite 62. Tom Collins.

Juice of 1/2 Lemon
1/2 tablespoon powdered Sugar
Jigger Silver Wedding Gin
Shake well in tumbler; fill with soda water.
Add ice

1934 A. T. Neirath; Rund um die Bar. Seite 308. John Collins.

in Tumbler seihen und
3—4 Stückchen Eis
gebe den Saft von
1 Zitrone
2 Teelöffelvoll Zucker
1/1 Cocktailglas Gin, auf-
füllen mit Sodawasser.

1934 Anonymus: 100 Famous Cocktails. Seite 39. John Collins.

(Tom Collins glass)
Juice whole lemon
One jigger gin
One teaspoon powdered sugar
Ice, shake, strain
Fill with Club Soda

1934 Anonymus: 100 Famous Cocktails. Seite 43. Tom Collins.

(Collins glass)
Juice of one Lemon
One spoonful powdered sugar
One jigger Old Tom Gin
Tom Collins glass, with ice
Mix well and strain in glass with
One bottle of Club Soda

Fill goblet with fine ice                   Strain into large thin
Juice of 1 small lemon                     glass and fill with 1
1 spoon powdered sugar                 bottle Club Soda or
1 jigger Dry Gin. Shake                   domestic soda. Stir
well                                                      with spoon

1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 53. Rye Collins.

Same as Tom Collins except          Rye Whisky for Rye
use                                                        Rye Collins

1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 53. John Collins.

Holland Gin for John
Collins

1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 53. Scotch Collins.

Scotch Whisky for
Scotch Collins

1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 53. Brandy Collins.

Brandy for Brandy Collins

1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 53. Irish Collins.

Irish Whisky for Irish
Collins

1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 53. Bourbon Collins.

Bourbon for Bourbon
Collins

1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 53. Rum Collins.

Rum for Rum Collins

1934 Anonymus: Angostura Recipes. Seite 6. Tom Collins Angostura.

as mixed at ANGOSTURA BAR, Trinidad
1 jigger Dry Gin
1 tablespoon Powdered Sugar
Juice of 1 Lemon or 2 Limes
3 dashes Angostura
Shake with cracked ice, strain into glass,
add cube of ice, fill with Club Soda.

1934 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 9. Rum Collins.

1 Teaspoonful of sugar.
The juice of a Lemon
1 Part of Rum.
Seltter water.
Serve in a 10 ounce glass
with cracked ice.

1934 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 15. Tom Collins.

The juice of a Lemon.
1 Teaspoonful of sugar.
1 Part of Gin.
2 Parti of Seltzier water.
Serve in a ten ounce glaw. with ice.

1934 Anonymus: The Complete Bartender’s Guide. Seite 14. Tom Collins Brandy.

(Use small bar glass.)
5 or 6 dashes gum syrup.
1 or 2 dashes Maraschino.
Juice of one small lemon.
1 wine-glass whisky.
1 or 2 lumps of cracked ice.
Fill up with plain soda.
Do not shake if the soda is cold.

1934 Anonymus: The Complete Bartender’s Guide. Seite 39. John Collins‘ Gin.

(Use large bar glass.)
2 teaspoonfuls 1 sugar.
About 5 dashes lemon juice.
1 wine-glass gin.
5 or 6 bits of ice.
1 bottle plain soda.
Mix well, remove the ice, and serve.

1934 Anonymus: The Complete Bartender’s Guide. Seite 68. Tom Collins Gin and Whisky.

(Use small bar glass.)
Are concocted in the same manner as the brandy
receipt, substituting their respective liquors.

1934 Anonymus: The Complete Bartender’s Guide. Seite 88. Tom Collins.

(Use extra large bar glass.)
1 teaspoonful of powdered sugar.
3 or 4 dashes of lime or lemon juice.
3 or 4 pieces of broken or 1/2 glass of shaved ice,
1 wine-glass of Old Tom gin.
1 bottle of plain soda.
Mix well with a spoon, strain and serve.
Attention must be paid not to let the foam of the
soda spread over the glass; this drink must be drank
as soon as mixed.

1934 Anonymus: The Complete Bartender’s Guide. Seite 116. Rum Collins.

Teaspoon of sugar.
1 jigger lemon juice.
1 jigger rum Bacardi.
2 jiggers seltzer water.
Serve in tall thin glass with ice.

1934 Anonymus: The Masterly Touch. Seite 16. Tom Collins.

juice 1/2 lemon • 1/2 spoon sugar
jigger Canada Dry’s Gin • shake, strain
fill with Canada Dry‘ s Sparkling Water

1934 Anonymus: What Goes With What. Seite 12. Tom Collins.

Into a large glass put one large cube of ice, one teaspoonful of
Sugar, three dashes of Lemon Juice, one-half wine glass of Tom
Gin; fill with Carbonated water or Ginger Ale.
Stir gently and serve.

1934 Charles Nicholas Reinhardt: Punches and Cocktails. Seite 3. Tom Collins.

In a long tumbler, place one portion dry Gordon gin,
juice of one half lemon, one teaspoonful of powdered
sugar, a few lumps of ice and seltzer water. Stir well.

1934 G. F. Steele: My New Cocktail Book. Seite 143. John Collins.

(Use large glass)
100% Holland Gin
bottle Club Soda
juice of one Lemon
juice of half a Lime
tablespoonful Sugar

1934 G. F. Steele: My New Cocktail Book. Seite 143. Tom Collins.

Fill goblet with fine ice
1 jigger Dry Gin
juice one small Lemon
Shake well; strain into a large thin glass and fill with one
bottle Club Soda or domestic soda. Stir with spoon.

1934 G. F. Steele: My New Cocktail Book. Seite 143. R. Kane Collins.

2 large portions Gordon’s
Gin
juice of one good Orange
milk of one green
Cocoanut
Sherry glass of Grenadine
white of one fresh Egg
Shake well with one big piece of ice. Serve this in two
large glasses and fill up with very cold soda water and
ice.
To make this drink a heavenly one in the morning when
all the fiends of hell are gnawing at your throat, clip a
full-blown rose on top of the glass and drink it very
slowly—IF YOU CAN …

1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 99. Tom Collins.

Gin, 1 Glass
Powdered Sugar, 2 Tea-
spoonsful
Ice.-Juice of 1 Lemon. 15 Shakes, and
pour into an 8 oz. glass.
Add Soda Water to suit.

1934 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 185. Tom Collins.

(Use an extra large bar glass.)
3/4 tablespoonful of sugar;
3 or 4 dashes of lime or lemon juice;
3 or 4 pieces of broken ice;
1 wine glass of Old Tom gin (genuine only);
1 bottle of plain soda water.
Mix well with a spoon, remove the ice, and serve.
Attention must be paid not to let the foam of the
soda water spread over the glass; this drink must be
drank as soon as mixed in order not to let it get stale
and lose its flavor.

1934 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 198. John Collins.

(Use an extra large bar glass.)
3/4 tablespoonful of sugar;
2 or 3 dashes of lemon juice;
2 dashes of lime juice;
4 or 5 small lumps of ice;
1 wineglaseful of Holland gin;
Pour in a bottle of plain soda, mix up well, remove
the ice and serve.
Care must be taken not to let the foam of the soda
water run over the glass while pouring it in. This
drink must be taken as soon as mixed or it will loose
its flavor.

1934 Harry McElhone: Harry’s ABC of Mixing Cocktails.  Seite 59. John Collins.

Put 3 or 4 lumps of Ice in a large tumbler, Juice
of 1 Lemon, 2 teaspoonfuls of Sugar, 1 glass of
Hollands Gin. Fill balance with Soda Water.
Stir well.
(It has been the practice of using London Gin in
this drink for some time.)

1934 Harry McElhone: Harry’s ABC of Mixing Cocktails.  Seite 98. Tom Collins.

In a large tumbler put 2 or 3 lumps of Ice, 1 tea­-
spoonful of Sugar, the Juice of 1 Lemon, 1 glass
of Old Tom Gin.
Fill balance with syphon, stir well, and serve.

1934 Ira A. Altschul: Drinks as They Were made before Prohibition. Seite 22. Collins-Tom.

Use a small mixing glass.
Collins-Tom.
Juice of one-half lemon.
One bar spoon sugar.
One jigger Tom gin.
Shake, strain into a Collins glass, (tall 16 oz.)
Fill with a bottle of Club soda, (plain)

1934 Ira A. Altschul: Drinks as They Were made before Prohibition. Seite 22. Collins-John.

Made the same as Tom using Holland gin.

1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 47. Collinses.

The original Collins was the John Collins, made with either dry or Holland
Gin and named for a popular waiter at a restaurant called Lummer’s House
in Hanover Square, London. When the drink was made with Old Tom (or
sweetened) Gin, it was called a Tom Collins, which was a very good thing
because a fellow can still say „Tom Collins“ quite distinctly long after he has
lost the ability to pronounce, let us say such a name as „Sissie Fitzsimmons“
without sounding like a Roman candle getting ready to go off. Today, through
the changes wrought by Time, a Tom Collins is made with dry gin: while the
name „John Collins“ is reserved for the drink when made with Holland Gin.

1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 47. Tom Collins.

Juice of 1 Lime or 1/2 Lemon, 1 teaspoon Powdered Sugar,
1 jigger Paul Jones Four Star Gin. Put ingredients in a call glass, add cube of
ice and fill wich Club Soda or other carbonated water. Stir.

1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 47. John Collins.

Made as a Tom Collins, using Holland Gin.

1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 47. Tom Collins Whiskey.

5 dashes Syrup, juice of 1 small Lemon, 1 glass
Four Roses or Paul Jones Whiskey. Put ingredients in call glass, add cube
of ice and fill with carbonated water. Stir. A delightful summer concoction.

1934 Jean Robert Meyer: Bottoms Up. Seite 31. John Collins.

1 jigger Holland gin
3 dashes lemon or lime juice
Pour into large glass and fill with soda
water. Add 1 or 2 teaspoons of sugar
and cracked ice. Stir thoroughly.

1934 Jean Robert Meyer: Bottoms Up. Seite 31. Tom Collins.

One and a half jiggers
of gin, juice of small lime
or lemon, one pony of
simple syrup, 2 or 3
cubes of ice. Stir and
strain into tall tumbler,
add plain soda.

1934 Magnus Bredenbek: What Shall We Drink. Seite 98. John Collins.

HOW TO MIX A JOHN COLLINS
Into a shaker (that’s the more convenient way at home;
at bars the professional will use a mixing glass, but amateurs
are likely to spill in shaking one) pour upon cracked ice two
ounces of sweet or dry gin, add a tablespoonful of lemon
juice and „gum“ (about two teaspoons). Then shake well
and strain into a tumbler half filled with shaved ice. Pour
into this carbonated water or vichy till glass is full, top with
thin slice of lemon and drink.

1934 Magnus Bredenbek: What Shall We Drink. Seite 99. Tom Collins.

MIXING A TOM COLLINS
You’ve met the John Collins and probably like him. Now
meet John’s twin brother, Tom Collins, and see if you like
him as well. Both John and Tom long since passed on to
their reward, but the dubious immortality of a drink’s name
alcoholically preserves their memories.
Here’s one variation of the Tom Collins: Use a large
goblet to mix two ounces of gin (Old Tom, if still available,
is the original gin ingredient), a tablespoon of „gum,“ a
quarter teaspoon of lime juice or juice of a quarter lemon.
Stir, and put some cracked ice in glass. Fill it to within one
inch of rim with soda water, stir and drink quickly.
Here’s another variation of the Tom Couins: Substitute
Brandy for the Gin and add a dash or two of Maraschino.
And still another variation is the use of whisky in place of
gin, with a dash of orange bitters. In various sections of the
country I have seen this drink and many others mixed in a
variety of forms which the originator never would recognize.
And, as I have remarked before, many mushroom titles of
drinks grew up during Prohibition which are discarded in
this volume as being worthless of preserving—drinks with
the names of motion picture stars, many of whom already
have lapsed into oblivion; names of gangsters and of speak
easies, disreputable roadhouses and „shady“ taverns and
hotels, etc.

1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 233. John Collins.

Same as Tom Collins, using Holland Gin.
Use glass number 10

1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 234. Tom Collins.

1 Tablespoonful Powdered Sugar
Juice of 1 Lemon or 2 Limes
1 Drink any Gin desired
Shake well with cracked ice, strain into a
glass, add a cube of ice and a bottle of
Club Soda, and stir.
Use glass number 10

1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 234. Tom Collins Whiskey.

5 or 6 Dashes of Gum Syrup
Juice of 1 Small Lemon
1 Large Wine Glass Whiskey
2 or 3 Lumps of Ice
Shake well and strain into a glass. Fill up the
glass with plain Soda Water.
Use glass number 10

1934 Tom and Jerry: Hot to Mix Drinks. Seite 4. John Collins.

1 Wine glass Dry Gin
1 Bottle Soda Water
4 Dashes Lemon Juice
1 Teaspoon Granulated Sugar

1934b Tom and Jerry: Hot to Mix Drinks. Seite 14. Tom Collins Brandy.

(Use small bar glass.)
5 or 6 dashes gum syrup,
1 or 2 dashes Maraschino.
Juice of one small lemon,
1 wine-glass whisky.
1 or 2 lumps of cracked ice.
Fill up with plain soda.
Do not shake if the soda is cold.

1934b Tom and Jerry: Hot to Mix Drinks. Seite 39. John Collins‘ Gin.

(Use large bar glass.)
2 teaspoonfuls sugar.
About 5 dashes lemon juice.
1 wine-glass gin.
5 or 6 bits of ice.
1 bottle plain soda.
Mix well, remove the ice, and serve.

1934b Tom and Jerry: Hot to Mix Drinks. Seite 68. Tom Collins Gin and Whisky.

(Use small bar glass.)
Are concocted in the same manner as the brandy
receipt, substituting their respective liquors.

1934b Tom and Jerry: Hot to Mix Drinks. Seite 116. Rum Collins.

Teaspoon of sugar.
1 jigger lemon juice.
1 jigger rum Bacardi.
2 jiggers seltzer water.
Serve in tall thin glass with ice.

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 203. John Collins.

Gin (Dry) . . . . . . . 1 1/2 jiggers                   Sweet-Sour . . . . . . 1/2 jigger
.                                          Seltzer . . . . . . . . . . to fill
Shake well with ice, strain into goblet, fill with seltzer and serve im-
mediately.

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 205. Tom Collins.

Gin . . . . . . . . . . 1 1/2 jiggers                   Sweet-Sour . . . . . . 1/4 jigger
.                                          Seltzer . . . . . . . . . . to fill
Shake well with ice, strain into goblet, fill with seltzer and serve im-
mediately.

1935 Adrian: Cocktail Fashions of 1936. Seite 38. Tom Collins.

Drop 2 lumps cracked ice in small bar glass.
6 dashes of gum syrup.
2 parts of lemon juice.
1 jigger of gin.
Fill up with carbonated water and serve.

1935 Adrian: Cocktail Fashions of 1936. Seite 38. John Collins.

Same as Tom Collins except use:
Holland gin for John Collins.

1935 Adrian: Cocktail Fashions of 1936. Seite 38. Brandy Collins.

Same as Tom Collins except use:
Brandy.

1935 Adrian: Cocktail Fashions of 1936. Seite 38. Bourbon Collins.

Same as Tom Collins except use:
Bourbon.

1935 Adrian: Cocktail Fashions of 1936. Seite 38. Rye Collins.

Same as Tom Collins except use:
Rye whiskey.

1935 Adrian: Cocktail Fashions of 1936. Seite 38. Scotch Collins.

Same as Tom Collins except use:
Scotch whiskey.

1935 Adrian: Cocktail Fashions of 1936. Seite 38. Irish Collins.

Same as Tom Collins except use:
Irish whiskey.

1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 108. John Collins.

Juice one-half Lemon (Collins glass)
One-half spoon Sugar
One jigger Holland Gin
Ice; shake; strain; fill with plain
Soda
One of two members of the Collins family famous
in bars in the old days. The difference between the two
was that a Tom Collins was made with Old Tom Gin-
or supposedly-while a John Collins was made with
Holland Gin.

1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 115. Tom Collins.

Juice of one-half Lemon
One-half spoon Sugar
One jigger Tom Gin
Ice; shake; strain; fill with plain
Soda

1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 133. Bacardi Collins.

Juice of one Lime
One spoonful Sugar
One jigger Bacardi; Ice; shake
Strain into Collins glass in which
are three lumps Ice
Fill with Club Soda
Stir with spoon

1935 Anonymus: Cocktail Memoirs of Fresco Lime. Seite 3. Carioca Collins.

Juice of 1 Fresco lime
1 Teaspoonful sugar
1 Jigger White Seal Carioca
Shake well with ice and strain into
Collins glass
Add lump ice. Soda and stir

1935 Anonymus: Cocktail Memoirs of Fresco Lime. Seite 7. Tom Collins.

(a long drink)
Juice of 1 Fresco lime
1 Teaspoonful powdered sugar
1 Jigger Burnett’s White Satin Gin
Fill with White Rock, add lump
of ice and stir

1935 Anonymus: Cocktail Memoirs of Fresco Lime. Seite 17. Vodka Collins.

Juice of 1/2 Fresco limo
1/2 Tablespoon powdered sugar
1 Jigger Smirnoff Vodka
Shake in tumbler—fill with club
soda. Add ice. Decorate with
mint if desired.

1935 Anonymus: Cocktails Recommended. Tom Collins.

1 glass Gin
Juice of 1 Lemon
1 tablespoonful Powdered Sugar
Shake with cracked ice, strain into tall
glass, add a cube of ice, and fill with Fizz
Water. Grand to linger over.

1935 Anonymus: Fancy Drinks. Seite 21. John Collins.

1 tablespoon Sugar
About 5 dashes Lemon Juice or Lemon Mixer
1 wine-glass Gin
5 or 6 small bits of Ice
1 bottle Plain Soda
Mix well, remove the ice, and serve.

1935 Anonymus: Fancy Drinks. Seite 31. Sandy Collins.

1 jigger Scotch Whiskey
1 spoon of Powdered Sugar
Juice 1/2 Lemon or like amount Lemon Mixer
Mix well, strain into tall glass that contains one cube of ice.
Fill with soda or seltzer to taste.

1935 Anonymus: Fancy Drinks. Seite 36. Tom Collins.

1 jigger of Dry Gin
1 spoon Powdered Sugar
Juice of 1/2 Large Lemon
Shake well and pour into glass that contains ice. Fill with
imported soda or seltzer.

1935 Anonymus: Fancy Drinks. Seite 37. Tom Collins Brandy.

5 or 6 dashes Gum Syrup
1 or 2 dashes Maraschino
Juice of small Lemon
1 wine-glass Brandy
1 or 2 lumps of Ice
Fill up with plain soda. Do not shake if the soda is cold.

1935 Anonymus: Fancy Drinks. Seite 37. Tom Collins Gin and Whiskey.

Are concocted in the same manner as the Brandy receipt,
substituting their respective liquors.

1935 Anonymus: For Home Use. Seite 21. John Collins.

Into a tumbler drop 2 or 3 lumps of
cracked ice.
1 teaspoonful Syrup.
4 or 5 dashes Lemon Juice.
4 or 5 dashes Angostura Bitters.
1 wineglass Gin.
Fill up with soda water and serve.

1935 Anonymus: For Home Use. Seite 21. Tom Collins (Brandy).

Into a tumbler drop 2 or 3 lumps
of cracked ice.
2 teaspoonfuls Syrup.
3 or 4 dashes Angostura Bittcra.
Juice of half a Lemon.
2 dashes Maraschino.
1 wineglass Brandy.
Fill up with Soda Water and
serve.

1935 Anonymus: Sloppy Hoes Cocktail Manual. Seite 9. Rum Collins.

1 Teaspoonful of sugar.
The juice of a lime.
1 Part of Rum.
Seltzer water.
Serve in a 10 or. glass
with cracked ice.

1935 Anonymus: Sloppy Hoes Cocktail Manual. Seite 15. Tom Collins.

The juice of a lime.
1 Teaspoonful of sugar.
1 Part of Gin.
2 Parts of Seltzer water.
Serve in a ten oz. glass, with ice.

1935 Anonymus: The Art of Mixing Drinks. Seite 62. Collins.

A beverage made by mixing lemon juice,
powdered sugar, spirit desired and straining
into a tall thin glass with clean shaved ice and
filling with soda water.

1935 Anonymus: The Art of Mixing Drinks. Seite 62. John Collins‘ Gin.

2 Teaspoonfuls sugar
5 Dashes lemon juice
1 Jigger of gin
5 or 6 lumps of ice
1 Bottle of plain soda
Mix well, remove the ice and serve.

1935 Anonymus: The Art of Mixing Drinks. Seite 62. Sandy Collins.

1 Jigger Scotch whisky
1 Teaspoonful powdered sugar
Juice of 1/2 lemon
Mix well, strain into a tall glass containing
one cube of ice. Fill with soda or seltzer to
taste.

1935 Anonymus: The Art of Mixing Drinks. Seite 63. Tom Collins.

2 Cubes of ice
5 Dashes simple syrup
Juice 1/2 lemon
1 Jigger dry gin

1935 Anonymus: The Art of Mixing Drinks. Seite 63. Tom Collins‘ Brandy.

1 or 2 lumps cracked ice
5 or 6 dashes gum syrup
1 or 2 dashes Maraschino
Juice of one small lemon
1 Jigger brandy
Fill with plain soda or seltzer and do not
shake if the soda or seltzer is cold.

1935 Anonymus: The Art of Mixing Drinks. Seite 63. Tom Collins‘ Gin and Whisky.

This is prepared in the same manner as the
brandy collins, substituting equal parts gin
and whisky in place o f the brandy.

1935 John Held: Peychaud’s New Orleans Cocktails. Peychaud’s Tom Collins.

1 Teaspoon Sugar.
1 Ounce Lemon Juice.
2 Ounces Dry Gin.
Dash of Peychaud’s Bitters.
Add ice and till glass with charged
water.

1935 Leo Cotton: Old Mr. Boston. Seite 21. Brandy Collins.

Juice of 1 Lemon
1 Jigger Old Mr. Boston Apri- ­
cot Nectar
1 Teaspoon Powdered Sugar
Pour into Tom Collins glass. Add
several cubes of ice, fill with Seltzer
water and stir well. Decorate with
a slice of Lemon.

1935 Leo Cotton: Old Mr. Boston. Seite 70. John Collins.

Juice of 1/2 Lemon
1/2 Tablespoonful Powdered Su-
gar
1 Jigger Old Mr. Boston Dry
Gin
Shake well and strain into Tom
Collins glass. Add Cubes of Ice and
Ginger Ale.

1935 Leo Cotton: Old Mr. Boston. Seite 109. Rum Collins.

Juice of 1 Lemon
1 Jigger Rum
1 Teaspoon Powdered Sugar
Pour into Tom Collins glass. Add
several cubes of ice, fill with Seltzer
water and stir well. Decorate with
slice of Lemon.

1935 Leo Cotton: Old Mr. Boston. Seite 130. Tom Collins.

Juice of 1 Lemon
1 Jigger Old Mr. Boston Dry
Gin
1 Teaspoon Powdered Sugar
Pour into Tom Collins glass. Add
several cubes of ice, fill with Seltzer
water and stir well. Decorate with
slice of Lemon.

1935 Leo Cotton: Old Mr. Boston. Seite 130. Tom Collins Whiskey.

Juice of 1 Lemon
1 Jigger Old Mr. Boston Whis- ­
key
1 Teaspoon Powdered Sugar
Pour into Tom Collins glass. Add
several cubes of ice, fill with Seltzer
water and stir well. Decorate with
slice of Lemon.

1935 Leo Cotton: Old Mr. Boston. Seite 136. Whiskey Collins.

Juice of 1 Lemon
1 Jigger Old Mr. Boston Whis­-
key
1 Teaspoon Powdered sugar
Pour into Tom Collins glass. Add
several cubes of ice, fill with Seltzer
water and stir well. Decorate with
slice of Lemon.

1935 O. Blunier: The Barkeeper’s Golden Book. Seite 182. John Collins Fizz.

Tumbler with Snow Ice
Juice of one Lemon
1 Barspoon Sugar
1 Glass Gin
stir well
balance Soda

1935 O. Blunier: The Barkeeper’s Golden Book. Seite 185. Tom Collins Fizz.

1 Barspoon Sugar
1 Barspoon Lemon
2 Glasses Gin
balance Soda

1936 Anonymus: Cocktails and Appetizers. Seite 35. Tom Collins.

1 jigger Gin
Juice of 1 Lime or Lemon
1 tahlespoonful Powdered Sugar
Shake well with cracked ice, strain into a glass, add ice and fill
glass with club soda or vichy water.

1936 Anonymus: Cocktails and Appetizers. Seite 47. Rum Collins.

1 1/2 teaspoonfuls Granulated Sugar
1 teaspoonful Lime Juice
Juice of 1/2 Lemon
1 jigger Rum
Shake well with cracked ice and strain into 10 ounce glass,
add ice cubes. Fill up the glass with Carbonated Water and
stir.

1936 Anonymus: Cocktails, Drinks and Snacks. Seite 12. Tom Collins.

2 oz. Gin
2 teaspoons powdered sugar
Juice of 1 lemon
Ice, 15 shakes, pour into 8 oz. glass, fill with soda,
charged water or ginger ale.

1936 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 9. Rum Collins.

I Teaspoonful of sugar.
The juice of a lime.
1 Part of Rum.
Seltzer water.
Serve in a 10 oz. glass
with racked ice.

1936 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 15. Tom Collins.

The juice of a lime.
1 Teaspoonful of sugar.
1 Part of Gin.
2 Parts of Seltzer water.
Serve in a ten oz. glass, with ice.

1936 Bill Edwards: Drinks. Seite 78. Tom Collins.

1 glass Dry Gin
The Juice of 1/2 Lemon
tablespoonful powdered Sugar.
Shake well and strain into long tumbler. Add 1
lump ice and split of soda water.

1936 Bill Edwards: Drinks. Seite 78. Tom Collins Whisky.

1 large wineglass Whisky
5 or 6 dashes of Gomme Syrup
The Juice of 1 small Lemon
2 or 3 lumps of Ice
Use small bar glass.
Shake well and strain into a large bar glass. Fill
up the glass with plain soda water and imbibe while
it is lively.

1936 Bill Edwards: Drinks. Seite 78. John Collins.

1 glass Hollands Gin
The Juice of 1/2 Lemon
1/2 tablespoonful powdered Sugar.
Shake well and strain into long tumbler. Add 1
lump ice and split of soda water.

1936 Elvezio Grassi: 1000 Misture. Seite 189. John Collin.

(Original).
Versare in un grande ballon:
3 pezzetti di ghiaccio
il succo di un limone
1 cucchiaio zucchero
1 bicchiere da vermouth di
Dry Gin
Riempire con Seltz.
Una fetta di limone, e servite
con pagliette.

1936 Elvezio Grassi: 1000 Misture. Seite 189. M. R. G. S. Collin.

(Membro
Reale Soc. Geogr.).
Versare in un grande bal-
lon:
3 pezzetti di ghiaccio
1 cucchiaio Succo d’arancio
1 cucchiaio Sciroppo d’orzata
1 bicchiere da vermouth di
Dry gin
Riempire di Seltz.
Rimestare bene e servire con
pagliette.

1936 Elvezio Grassi: 1000 Misture. Seite 189. Saint James Collin.

Versare in un grande ballon:
1 cucchiaio Sciroppo bianco
3 pezzetti di ghiaccio
1 cucchiaio Succo limone
1 bicchiere da vermouth di
Rhum St. James
Riempire di Seltz. Una fetta
di limone.
Mescolare e servire con pa-
gliette.

1936 Elvezio Grassi: 1000 Misture. Seite 189. Tom Collin.

Versare in un grande ballon:
3 pezzetti di ghiaccio
1 cucchiaio Succo limone
1 cucchiaio zucchero
1 cucchiaino di latte
1 bicchiere da vermouth di
Gin
Riempire con Seltz. Una fetta
di limone.
Servite con pagliette.

1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 160. Tom Collins.

1 glass dry gin                                 1 teaspoon sugar
Juice of 1 lemon                              1 split of sparkling water
Stir and serve iced in a highball glass. If Old Tom gin
is used, no sugar should be added. If made with Holland
gin, this drink becomes a John Collins.

1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 182. Rum Collins.

1 glass rum                                       1 teaspoon sugar
.                          1 split of sparkling water
Serve in a highball glass with cracked ice.

1936 Frank Meier: The Artistry of Mixing Drinks. Seite 49. John or Tom Collins.

In large tumbler: two or three
pieces of Ice, the juice of one-
half Lemon, a teaspoon o f Sugar,
one glass of Gin; fill with
Schweppes soda water or sy-
phon; stir well and serve.

1936 Frank Meier: The Artistry of Mixing Drinks. Seite 49. Brandy, Rum or either Whiskey Collins.

the same as Tom Collins except use liquor chosen.

1937 Anonymus: Here’s How. A Great Mixer in Any Company. Seite 15. Tom Collins.

Juice 1/2 lemon
1 teaspoon powdered sugar
1 jigger dry gin
If made in glass, mix fresh lemon juice
and powdered sugar before adding ice
cubes and jigger of gin. Fill with Sparklet
Syphon, decorate with cherries and fruit
if you wish. If you shake this drink in
your shaker, pour entire contents of
shaker into collins glass without strain-
ing, add Sparklet Syphon water.
Grenadine goes well in a Tom Collins.
For a really zestful taste sensation try
the Sparklette Wild Cherry Syrup in this
drink.

1937 Anonymus: Here’s How. A Great Mixer in Any Company. Seite 16. Rye Collins.

Same as Tom Collins, substitute rye for
gin.

1937 Anonymus: Here’s How. A Great Mixer in Any Company. Seite 17. Bacardi Collins.

Same as Tom Collins, substituting Ba-
cardi for gin. Use the gold (dark) Ba-
cardi in this drink.

1937 Anonymus: Here’s How. A Great Mixer in Any Company. Seite 18. Rum Collins.

Made same as Tom Collins, substituting
rum for dry gin. Always use a dark,
pungent type rum when making a Rum
Collins.

1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 64. Tom Collins.

Fill glass with 2 lupms of ice.
The juice of a lime.
A teaspoonful of sugar.
A slice of lime.
Serve the bottle of dry gin.
and 1/4 San Agustin mineral water.
BOURBON COLLINS
BRANDY COLLINS
IRISH COLLINS
JOHN COLLINS
RYE COLLINS.
RUM COLLINS
SCOTCH COLLINS.
The same as TOM COLLINS.
using Holland gin for the
JOHN COLLINS.
Brandy for the BRANDY COLLINS.
Bourbon whiskey for the BOURBON
COLLINS.
Rye whiskey for the Rye COLLINS.
Scotch whiskey for the SCOTCH.
COLLINS.
Irish whiskey for the IRISH COLLINS.
YUCAYO for the RUM COLLINS.

1937 John R. Iverson: Liquid Gems. Seite 102. Tom Collins.

Fill glass (8-10 oz. shell) 3/4 full of
cracked ice, squeeze and drop in
1/2 lime, add:
1 oz. Gin
1/2 oz. lemon juice
1 tablespoon sugar
Fill to top with Soda
Stir and serve.

Observations
This is by far the most popular alcoholic thirst-
quencher in this country today, and it certainly
is a good one.

1937 John R. Iverson: Liquid Gems. Seite 102. John Collins.

John Collins
Same as above, with Whiskey instead of Gin.
Also called Whiskey Collins.

1937 Julio Castro: Autococktail „Castro“. Seite 112. John Collins.

En el vaso N^o 2 se ponen:
Trocitos de hielo hasta la mitad del vaso
El jugo de 1 limón
3 Cucharaditas de azúcar fina
6 Chorritos Bitter Angostura
80 Gramos Thompson Dry Gin
Sírvase con pajitas y un sifón.

1937 R. de Fleury: 1800 – And All That. Seite 122. Collins.

There are two brothers
Collins. John Collins,
which is made with
Holland’s Gin; and
Tom Collins, which is
made with Old Tom
Gin. A Collins can
also be made with
Whisky, Brandy, Rum,
etc., and is then called
Whisky Collings,
Brandy Collings, etc.
The best way to pre­-
pare a Collins is the
old-fashioned way, by
using two glasses. In
the first glass, a tum­-
bler, put 3/4 gill of the
required Gin, 1 Lump
of Ice, fill up the glass
with Soda Water, and
leave to get cold.
In the second glass
dissolve powdered
Sugar in the Juice of
a Lemon. Then take
the Ice out of your
tumbler, which will
leave room to add the
sweetened Lemon juice.
When doing this stir
up at the same time,
serve quickly and drink
immediately. Nowa­-
days the Collins is
generally made in the
shaker with Lemon
Juice, Sugar Syrup and
Gin, well shaken,
strained into a tumbler
and filled up with
Soda Water.

1937 R. de Fleury: 1800 – And All That. Seite 122. Brandy Collins.

Use Small Bar Glass
2 Lumps Cracked Ice
5 Dashes Gum Syrup
2 Dashes Maraschino
Juice of 1 Lemon
1 Wineglass Brandy
Fill Glass with Soda
Stir gently and serve.

1937 R. de Fleury: 1800 – And All That. Seite 122. John Collins.

Use Large Bar Glass
6 Lumps of Ice
1 Teaspoonful Sugar
3 Dashes Lemon Juice
1 Oz. Holland’s Gin
1 Bottle Soda
Stir well and serve.

1937 R. de Fleury: 1800 – And All That. Seite 122. Sulgrave Tom Collins.

Juice of 1 Lemon
Strained Honey to
flavour
1 Oz. Seagram’s King
Arthur London Dry
Gin
Fill balance with Selt­-
zer and Ice
Dress with fresh Mint
and a Cherry. To make
Honey soluble dilute
with warm water be­
fore using.

1937 R. de Fleury: 1800 – And All That. Seite 123. Tom Collins.

Juice of 1/2 Lemon
1/2 Tablespoonful Pow-
dered Sugar
1 Glass Tom Gin

1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 130. Brandy Collins.

Colóquese un trozo de hielo.
El jugo de un limón.
Dos cucharaditas de azúcar.
Una rodajita de limón.
Un vasito de coñac TRES COPAS.
Un cuarto agua mineral con gas SAN
AGUSTIN.
Sírvase con cucharita larga.

1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 130. Rum Collins.

Igual que el Brandy Collins, substituyendo
el BACARDI al coñac TRES COPAS.

1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 130. Rye Collins.

Igual que el Rum Collins, substituyendo el
whiskey MONT VERNON al RON
BACARDI.

1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 130. Scotch Collins.

Igual que el Rye Collins, substituyendo el
whiskey WHITE LABEL al whiskey
MONT VERNON.

1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 130. Tom Collins.

Igual que el Scotch Collins, substituyendo
la ginebra Tom al whiskey WHITE
LABEL.

1937 United Kingdom Bartenders Guild. John or Tom Collins.

1 jigger Gin.
Ice.
Lemon Juice.
Shake, strain into large thin glass and fill with syphon.
A Scotch Collins or Irish Collins can be made in
exactly the same way, except that for a Scotch Collins
use Scotch Whisky, and an Irish Collins use Irish
Whisky. Sugar can be added if desired.

1937 William J. Tarling: Café Royal Cocktail Book. Tom Collins.

3/4 Gin.
1/4 Lemon.
Ice.
Shake, strain into large thin glass
and fill with syphon.
A Scotch Collins or Irish Collins
can be made in exactly the same
way, except that for a Scotch Collins
use Scotch Whisky, and an Irish
Collins use Irish Whiskey.

1938 Anonymus: Cocktails. Seite 26. Rum Collins.

2 Ponies Dry Gin or Jamaica Rum
2 Teaspoons Sugar
Juice of One Lime or Half a Lemon
Shake ingredients, pour in Collins glass with
lump of ice. Fill glass with split of Club Soda or
Syphon.

1938 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 9. Rum Collins.

1 Teaspoonful of sugar.
The juice of a lime.
2 oz. of Rum.
Seltzer water.
Serve in a 10 oz. glass
with cracked ice.

1938 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 15. Tom Collins.

The juice of a lime.
1 Teaspoonful of sugar.
2 oz. of Gin.
2 Parts of Seltzer water.
Serve in a ten oz. glass with ice.

1938 Anonymus: The Merry Mixer. Tom Collins.

Juice of 1/2 Lemon
1/2 tablespoon Powdered Sugar
Jigger Schenley’s Silver Wedding Gin
Shake well and serve in 12 oz. tumbler; add 2 or 3
pieces of ice; fill with soda water.

1938 Bud Caroll: Popular Drinks of Today. Seite 24. Cypress Collins.

Gin . . . . . . . . . .  1 jigger               Lemon . . . . . . . . 1/2 jigger
Sugar  . . . . . . . . 1 spoon               Lime . . . . . . . . . . 1/2
Coco Cola . . . . . to fill
Use 10 ounce glass. First lemon 2 cubes of ice, gin,
lime, sugar and coco cola. Stir with spoon and serve
with straws.

1938 Bud Caroll: Popular Drinks of Today. Seite 24. John Collins, No. 1.

Whisky . . . . . . 1 jigger               Lemon . . . . . .  1 jigger
Sugar  . . . . . . . 1 spoon               Lime  . . . . . . . 1/2
Use 10 ounce glass. First lemon, 2 cubes of ice,
whisky, lime, sugar and seltzer. Stir with spoon and
serve with straws.

1938 Bud Caroll: Popular Drinks of Today. Seite 25. John Collins, No. 2.

Holland Gin . . . 1 jigger            Lemon . . . . . . . 1 jigger
Sugar  . . . . . . . . 1 spoon           Lime  . . . . . . . . 1/2
Use 10 ounce glass. First lemon, 2 cubes of ice,
Holland gin, lime, sugar and seltzer. Stir with spoon
and serve with straws.

1938 Bud Caroll: Popular Drinks of Today. Seite 26. Tom Collins.

Gin . . . . . . . . . 1 jigger              Lime . . . . . . . . . . 1/2
Sugar . . . . . . . 1 spoon              Lemon . . . . . . . . 1 jigger
Use 10 ounce glass. First lemon, 2 cubes of ice, gin,
lime, sugar and seltzer. Stir with spoon and serve
with straws.

1938 Hyman Gale & Gerald F. Marco: To How and When. Seite 120. John Collins Cocktail.

Juice of 1/2 Lemon
(Collins Glass)
1/2 spoon Sugar
1 jigger Holland Gin
Shake and strain
Fill with Soda

1938 Hyman Gale & Gerald F. Marco: To How and When. Seite 138. Rum Collins Cocktail.

Juice of 1 Lime
1 tablespoon Sugar
1 jigger Jamaica Rum
Stir
Add 2 pieces ice in Collins Glass
Add Liquor — fill with Seltzer
Stir again

1938 Hyman Gale & Gerald F. Marco: To How and When. Seite 145. Tom Collins.

Juice 1/2 Lemon
1/2 spoon Sugar
1 jigger Old Tom Gin
Shake well
Strain into Collins Glass
Fill with plain Soda

1938 Jean Lupoiu: Cocktails. Seite 50. Charlie Collins.

Dans un grand verre:
1 morceau de glace, 3 jets de grenadine,
le jus d’un demi citron, 1 verre de kirsch
Rocher Frères.
Remplir avec du Perrier. Mélanger et
servir.

1938 Jean Lupoiu: Cocktails. Seite 85. John Collins.

Dans un grand verre:
2 jets de Grenadine, 1 morceau de glace,
le jus d’un demi citron, 1 verre de Gordon’s
Dry Gin, remplir avec Perrier.
Mélanger et servir.

1938 Jean Lupoiu: Cocktails. Seite 139. Tom Collins.

Dans un grand verre:
1 morceau de glace, 1 cuillerée de sucre,
le jus d’un citron, 1 verre de Booth’s Yellow
Gin.
Mélanger et remplir avec du Perrier.

1938 Robert Vermeire: L’art du cocktail. Seite 99. Collins.

Il y a deux frères collins: Tom collins à
base de old tom gin, et John collins que l’on
prépare avec du hollands gin, soit du schie-
dam, oude klare ou genever.
On fait également le whisky collins,
brandy collins, etc.
La meilleure façon de le préparer est la
plus ancienne, et ce avec deux tumblers:
Dans le premier on met 1 verre et demi à
cocktail de la liqueur désirée, un bon mor-
ceau de glace et on remplit le verre aux
deux tiers avec du soda.
On prépare ensuite dans le second
tumbler un mélange de sucre en poudre
dissous dans de l’eau fraîche et le jus d’un
citron.
Verser ce dernier mélange dans le premier
tumbler en remuant doucement à la cuiller.
Servir en enlevant la glace.
Actuellement, ce drink se fait beaucoup
au shaker en mélangeant le tout. Frapper et
passer dans le tumbler. Finir avec du soda
bien froid et remuer légèrement à la cuiller.

1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 46. Tom Collins.

1 barspoon powdered sugar
1 lemon—juice only
1 dash orange flower water
1 lime—juice only
1 jigger dry gin
2 ounces seltzer water
Into a tall highball glass place a generous spoonful of bar sugar.
Squeeze in the juice of a lemon. Add a dash of orange flower
water, and squirt in about 2 ounces of seltzer. Stir until the
sugar is dissolved. Next squeeze in the juice of half a lime and
add a generous jigger of gin. Stir. Add several lumps of fine
ice and jiggle with a barspoon. Add just enough seltzer to fill
to the brim and jiggle energetically. Serve in the mixing glass.
Who was Tom Collins? No matter—especially on a
hot summer day.when you need the coolest, the most re-
freshing drink known to sweltering humanity. Whether
or not you know anything about Mr. Collins or his an-
tecedents, or why he was important enough to have a
drink named for him, you can take otu: word for it that
this one is among the best known and best liked drinks
in New Orleans, and all points West, East, and North.
Like many another thirst-quencher, the Tom Collins is
subject to infinite variations. It is not difficult to con-
coct and no knack is needed to make it just right, but
we implore you not to leave out the dash of orange flow-
er water. Depart not from the recipe above, sanctioned by
John Swago, one of the best old-time mixologists who
ever pushed a Tom Collins across polished mahogany.
Then there is Rum Collins, or „Charley Collins“,
which found its way into New Orleans from Cuba. To
make this one substitute Cuban type rum, Bacardi or
like brands, for the dry gin, but don’t leave out the dash
of orange flower water.

1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 47. John Collins.

1 barspoon powdered sugar
1 lemon—juice only
1 dash orange flower water
1/2 lime—juice only
3-4 jigger rye whiskey
1/4 jigger rum
2 ounces seltzer water
A John Collins is made exactly like the Tom Collins
with one exception . . . use no gin. The same amount of
sugar, lemon, orange flower water, lime and seltzer. Sub-
stitute for the gin three-quarters of a jigger of rye
whiskey plus one-quarter jigger rum. Mix, stir, and ice
in the same way you fixed up Brother Tom, and there
you have a cooling summer drink, preferred by many to
the one named for Tom Collins.

1939 Ambrose Heath: Good Drinks. Seite 49. Tom Collins.

1 glass Dry Gin
1/2 tablespoonful powdered Sugar
Juice of half a Lemon
Shake and strain into long glass, add lump of
ice and split Soda Water.

John Collins: substitute Hollands for Dry Gin.
Rye Collins: substitute Rye Whisky.
Scotch Collins: substitute Scotch Whisky.
Irish Collins: substitute Irish Whisky
Rum Collins: substitute Rum.
Brandy Collins: substitute Brandy.

1939 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 16. Tom Collins.

The juice of a lime.
Teaspoonful of sugar.
2 oz. of Gin.
2 Parts of Seltzer water.
Serve in a High Ball glass with ice.

1939 Charles H. Baker, Jr.: The gentleman’s Companion. Seite 34. Kirsch Collins.

A FAREWELL to HEMINGWAY, BEING a SORT of KIRSCH
COLLINS WE INVENTED on the NIGHT WE SAW HEMINGWAY & BULL-
FIGHTER SIDNEY FRANKLIN off on the PLANE for NEW YoRK, & LOYAL-
IST SPAIN
There is no reason to this drink. It just happened because Ernest
prefers kirschwasser, and it was a muggy, half-breathless sort of night.
The cherry syrup sweet, of course, can be varied to taste. . . . Take
1 1/2 jiggers of kirsch, 1/4 pony of cherry syrup-again the drug store
kind-and the juice of l big green lime. Shake this mixture with 4 ice
cubes, turn ice and all into a collins glass of at least 14 oz capacity, drop
in a spiral peel of green lime, and fill glass not quite full with good
chilled club soda. . . . We’ve later found that raspberry syrup is very
decent, also.

1940 Anonymus: Professional Mixing Guide. Seite 52. Rum Collins.

Juice of 1 Lemon, 1 teaspoonful fine
granulated Sugar, 2oz West Indies
Rum. Shake with plenty of cracked
ice and pour unstrained into 12oz
Collins glass. Fill with carbonated
water and serve with straws.

1940 Anonymus: Professional Mixing Guide. Seite 52. Rum Collins Angostura.

Juice of 1 Lemon, 1 teaspoonful fine
granulated Sugar, 2oz West Indies
Rum, 5 dashes Angostura Bitters.
Shake with plenty of cracked ice and
pour unstrained into 12oz Collins
glass. Fill with carbonated water, stir
slightly and serve with straws. (If
you like, dress with sprig of Mint.)

1940 Anonymus: Professional Mixing Guide. Seite 59. Stubby Collins.

1 oz Lemon juice, 1 teaspoonful fine
granulated Sugar, 2 oz Dry Gin. This
drink is served in an Old Fashioned
glass. The Sugar and Lemon juice
should be stirred well ; then add the
Dry Gin and a large piece of crystal-
clear ice. Serve with stir rod.

1940 Anonymus: Professional Mixing Guide. Seite 59. Stubby Collins Angostura.

Make the same as a Stubby Collins,
but add several hearty dashes of
Angostura Bitters so as to give it a
nice, rich pink color — and to give the
drink that added zest.

1940 Anonymus: Professional Mixing Guide. Seite 60. Tom Collins.

Juice of 1 Lemon, 1 teaspoonful fine
granulated Sugar, 2oz Dry Gin. Shake
with plenty of cracked ice and pour
unstrained into a 12oz Collins glass.
Fill with carbonated water; stir, and
serve with straws.

1940 Anonymus: Professional Mixing Guide. Seite 61. Tom Collins Angostura.

Juice of 1 Lemon, 1 teaspoonful fine
granulated Sugar, 2oz Dry Gin, An­-
gostura Bitters — sufficient to give
the drink a nice, rich pink color.
Shake with plenty of cracked ice and
pour unstrained into a 12oz Collins
glass. Fill with carbonated water;
stir and serve with straws.

1940 Anonymus: Recipes. Seite 57. Tom Collins.

Use mixing glass 1/2 shaved ice
Juice 1/2 Lemon
1 barspoon Sugar
1 jigger Gin
Shake. Strain into Tom Collins glass with
2 cubes ice. Fill with Club Soda.

1940 Anonymus: Recipes. Seite 58. Tom Collins (Old Style)

Use Tom Collins glass
Muddle 1/2 Lemon with Rind
2 cubes Ice
l jigger Tom Gin
Add Club Soda
l barspoon Sugar
Stir well and Serve
Whiskey, Rum, Brandy, Sloe Gin, or any
spirituous liquor may be substituted in either
Collins above if requested.

1940 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 7. Rum Collins.

Teaspoonful of sugar.
The juice of a lime.
2 oz. of Rum Sloppy Joe’s.
Seltzer water.
Serve in a 10 oz. glass with
cracked glass.

1940 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 12. Tom Collins.

The juice of a lime.
Teaspoonful of sugar.
2 oz. of Gin.
2 Parts of Seltzer water.
Serve in a High Ball glass with
ice.

1940 Charles: The Cocktail Book. Seite 123. Tom Collins and John Collins.

The essential difference between Tom Collins and
John Collins is in the kind of gin used. Tom Collins
gets its name from Old Tom gin, which is distilled
from the same source as dry gin but contains a small
amount of sugar. In the John Collins, Hollands is used
instead.
Similar drinks may be prepared with brandy, rum,
and whisky, and these are known simply by the ‚family‘
name—Brandy Collins, Rum Collins and Whisky Collins.
The Collins drinks are prepared in the shaker, half
filled with broken ice, and are strained into a tumbler
which is filled up with soda water.

1940 Charles: The Cocktail Book. Seite 124. Tom Collins.

1 teaspoonful of powdered sugar (or sugar syrup),
The juice of one lemon or two limes,
3/4 gill of Old Tom gin.
If powdered sugar is used, this must be dissolved in the
lemon juice before mixing with the gin.
Dry gin may be used instead of Old Tom, but in
that case slightly more sugar or sugar syrup should be
used.

1940 Charles: The Cocktail Book. Seite 124. John Collins.

Prepare in exactly the same way as Tom Collins, but use
Hollands instead of Old Tom gin.

1940 Charles: The Cocktail Book. Seite 124. Brandy Collins, Rum Collins, Whisky Collins.

Prepare each of these as for Tom Collins, using brandy,
or rum, or Scotch whisky instead of gin.

1940 Charles: The Cocktail Book. Seite 125. Gin Buck (Tom Collins).

The juice and peel of half a lime,
3/4 gill of Old Tom gin.
Prepare and serve in a tumbler. Add a cube of ice, and
fill up with ginger ale.
If dry gin is used instead of Old Tom, it may be desired
to add a dash of sugar syrup. This is a matter of personal
taste.

1940 Charles: The Cocktail Book. Seite 125. Gin Buck (John Collins).

Prepare as for Gin Buck (Tom Collins), using Hollands
instead of Old Tom gin.

1940 Crosby Cage: Crosby Cage’s Cocktail Guide. Seite 77. Charley’s Royal Reserve Rum Collins.

Juice of 1 Lemon or Lime
Dash of Falemum (if available)
Dash of Angostura
1 teaspoon Sugar
3/5 jigger Charley’s Royal Reserve Jamaica Rum
2/5 jigger Lightbourn’s Barbados Rum
Shake and serve with ice and soda in Tom Collins
glass.

1940 Crosby Cage: Crosby Cage’s Cocktail Guide. Seite 184. Rum Collins.

Juice of 1 Lemon, 1 teaspoon fine granulated Sugar,
2 oz. West Indies Rum. Shake with plenty of cracked
ice and pour unstrained into 12-ounce Collins glass.
Fill with carbonated water and serve with straws.

1940 Crosby Cage: Crosby Cage’s Cocktail Guide. Seite 186. Tom Collins.

Juice of 1 Lemon, 1 teaspoon fine granulated Sugar,
2 oz. Dry Gin. Shake with plenty of cracked ice and
pour unstrained into a 12-ounce Collins glass. Fill with
carbonated water; stir, and serve with straws.

1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 233. John Collins.

Same as Tom Collins, using Holland Gin.
Use glass number 10

1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 234. Tom Collins.

1 Tablespoonful Powdered Sugar
Juice of 1 Lemon or 2 Limes
1 Drink any Gin desired
Shake well with cracked ice, strain into a
glass, add a cube of ice and a bottle of
Club Soda, and stir.
Use glass number 10

1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 234. Tom Collins Whiskey.

5 or 6 Dashes of Gum Syrup
Juice of 1 Small Lemon
1 Large Wine Glass Whiskey
2 or 3 Lumps of Ice
Shake well and strain into a glass. Fill up the
glass with plain Soda Water.
Use glass number 10

1940 Pedro Talavera: Los secretos del cocktail. Seite 131. John Collins.

En el vaso núm. 2, unos pedacitos de hielo.
1/4 limón exprimido.
2 cucharaditas de azúcar.
1 copa de Captain’s Gin.
Llénese de Agua de Borines.

1940 Pedro Talavera: Los secretos del cocktail. Seite 218. Whisky Collins.

En la cocktelera, unos pedacitos de hielo.
1/2 limón exprimido.
10 gotas de Jarabe de Goma.
8 ídem de Curaçao La Campana.
1 copa de Whisky Antiquary.
Agítese bien y se pasa al vaso núm. 2, llenándose
de Agua de Borines.

1943 Jacinto San Feliu Brucart: Cien cocktails. Seite 103. Tom Collins.

Póngase en un vaso grande:
2 pedacitos de hielo
El jugo de medio limón
1 cucharadita de Azúcar
1 copita de Gin
Terminar de llenar con soda.

1943 Oscar Haimo: Cocktail Digest. Seite 32. Tom Collins.

Use tall glass
2 cubes Ice
Juice of 1 small lemon
1 tsp. Sugar
2 oz. Gin
Fill with soda
Stir.

1943 Oscar Haimo: Cocktail Digest. Seite 32. Apple Collins.

Same as Tom Collins but use Apple
Jack

1943 Oscar Haimo: Cocktail Digest. Seite 33. Bourbon Collins.

Same as Tom Collins but use Bourbon

1943 Oscar Haimo: Cocktail Digest. Seite 33. Brandy Collins.

Same as Tom Collins but use Brandy

1943 Oscar Haimo: Cocktail Digest. Seite 33. Irish Collins.

Same as Tom Collins but use Irish
Whisky

1943 Oscar Haimo: Cocktail Digest. Seite 33. John Collins.

Same as Tom Collins but use Holland
Gin

1943 Oscar Haimo: Cocktail Digest. Seite 33. Rum Collins.

Same as Tom Collins but use Rum

1943 Oscar Haimo: Cocktail Digest. Seite 33. Rye Collins.

Same as Tom Collins but use Rye

1943 Oscar Haimo: Cocktail Digest. Seite 33. Scotch Collins.

Same as Tom Collins but use Scotch

1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 46. Tom Collins.

1 barspoon powdered sugar
1 lemon—juice only
1 dash orange flower water
1/2 lime—juice only
1 jigger dry gin
2 ounces seltzer water
Into a tall highball glass place a generous spoonful of bar sugar.
Squeeze in the juice of a lemon. Add a dash of orange flower
water, and squirt in about 2 ounces of seltzer. Stir until the
sugar is dissolved. Next squeeze in the juice of half a lime and
add a generous jigger of gin. Stir. Add several lumps of fine
ice and jiggle with a barspoon. Add just enough seltzer to fill
to the brim and jiggle energetically. Serve in the mixing glass.
Who was Tom Collins ? No matter—especially on a
hot summer day when you need the coolest, the most re­-
freshing drink known to sweltering humanity. Whether
or not you know anything about Mr. Collins or his an­-
tecedents, or why he was important enough to have a
drink named for him, you can take our word for it that
this one is among the best known and best liked drinks
in New Orleans, and all points West, East, and North.
Like many another thirst-quencher, the Tom Collins is
subject to infinite variations. It is not difficult to con­-
coct and no knack is needed to make it just right, but
we implore you not to leave out the dash of orange flow­
er water. Depart not from the recipe above, sanctioned by
John Swago, one of the best old-time mixologists who
ever pushed a Tom Collins across polished mahogany.
Then there is Rum Collins, or „Charley Collins“,
which found its way into New Orleans from Cuba. To
make this one substitute Cuban type rum, Bacardi or
like brands, for the dry gin, but don’t leave out the dash
of orange flower water.

1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 47. John Collins.

1 barspoon powdered sugar
1 lemon—juice only
1 dash orange flower water
1/2 lime—juice only
1/2 jigger rye whiskey
1/4 jigger rum
2 ounces seltzer water
A John Collins is made exactly like the Tom Collins
with one exception . . . use no gin. The same amount of
sugar, lemon, orange flower water, lime and seltzer. Sub­-
stitute for the gin three-quarters of a jigger of rye
whiskey plus one-quarter jigger rum. Mix, stir, and ice
in the same way you fixed up Brother Tom, and there
you have a cooling summer drink, preferred by many to
the one named for Tom Collins.

1944 Crosby Gaige: The Standard Cocktail Guide. Seite 80. Collins.

A COLLINS is a long, tall drink designed
not only as a stimulant but as a thirst-
quencher. It is tradition that it gets its name
from a barman named Collins who labored at
the old Astor House in New York. It is made
by placing 2 or 3 ice cubes in a Collins glass.
A teaspoon of fine granulated Sugar is dis­-
solved in the juice of half a Lemon and poured
over the ice. Two ounces is added of any one
of the following:
Gin, Applejack, Bourbon, Brandy, Irish
Whiskey, Rum, Rye or Scotch.
The glass is then filled with Soda Water and
stirred before serving.

1944 Crosby Gaige: The Standard Cocktail Guide. Seite 80. Cape Cod Collins.

1 jigger Puerto Rican Rum
1 jigger Cranberry Juice
1 cup Shaved Ice
Place ingredients in shaker and shake until
well mixed and chilled. Fill tall Collins glass
half full of shaved ice and pour into mixture.
Fill with Soda Water, stir once or twice, and
top with Orange slice or Maraschino Cherry,
and a sprig of Mint.

1944 Harmann Burney Burke (Barney Burke): Burke’s Complete Cocktail & Drinking Recipes. Seite 99. Tom Collins.

Gin, 1 Glass
Powdered Sugar, 2 Tea-
spoonsful
Ice.—Juice of 1 Lemon. 15 Shakes, and
pour into an 8 oz. glass.
Add Soda Water to suit.

1944 Nick Thomas: Bartender’s Friend. Rum Collins.

1 oz. Lemon Juice
1 oz. Simple Syrup
l 1/2 oz. Rum
Shake with ice.
Use Tom Collins Glass.
Fill with Soda. Cube Ice.
Slice Orange, Cherry on top.

1944 Nick Thomas: Bartender’s Friend. Tom Collins.

1 oz. Lemon Juice
2 Teaspoonslul Sugar
1 1/2 oz. Gin
Shake with ke.
Use Tom Collins Glass.
Fill with Soda.
1 Lump Ice.
1 Cherry, 1 Slice Orange, 1 Slice Lemon.

1944 Oscar Haimo: Cocktail Digest. Seite 39. Tom Collins.

Use tall glass
with cracked ice
Juice of small Lemon
1 tsp. Sugar
2 oz. Gin
Fill with Sparkling Canada Dry Water
Stir.

1944 Oscar Haimo: Cocktail Digest. Seite 39. Apple Collins.

Same as Tom Collins but use Apple
Jack
Fill with Sparkling Canada Dry Water

1944 Oscar Haimo: Cocktail Digest. Seite 40. Bourbon Collins.

Same as Tom Collins but use Bourbon
Fill with Sparkling Canada Dry Water

1944 Oscar Haimo: Cocktail Digest. Seite 40. Brandy Collins.

Same as Tom Collins but use Brandy
Fill with Sparkling Canada Dry Water

1944 Oscar Haimo: Cocktail Digest. Seite 40. Irish Collins.

Same as Tom Collins but use Irish
Whisky
Fill with Sparkling Canada Dry Water

1944 Oscar Haimo: Cocktail Digest. Seite 40. John Collins.

Same as Tom Collins but use Holland
Gin
Fill with Sparkling Canada Dry Water

1944 Oscar Haimo: Cocktail Digest. Seite 40. Rum Collins.

Same as Tom Collins but use Rum
Fill with Sparkling Canada Dry Water

1944 Oscar Haimo: Cocktail Digest. Seite 40. Rye Collins.

Same as Tom Collins but use Rye
Fill with Sparkling Canada Dry Water

1944 Oscar Haimo: Cocktail Digest. Seite 40. Scotch Collins.

Same as Tom Collins but use Scotch
Fill with Sparkling Canada Dry Water

1945 George Gardner: How to be a Bartender. Seite 43. John Collins.

Use large bar glass.
Ice, 6 lumps.
Sugar, 1 teaspoon.
Lemon juice, 3 dashes.
Tom gin, 1 jigger.
Plain soda, 1 bottle.
Stir well and serve.

1945 George Gardner: How to be a Bartender. Seite 77. Tom Collins, Brandy.

Use small bar glass.
Ice, cracked, 2 lumps.
Gum syrup, 5 dashes.
Maraschino, 2 dashes.
Lemon, juice of 1.
Whiskey, 1 wineglass.
Soda, plain; fill up glass; stir gently
and serve.

1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 22. Apple Collins.

1 1/2 Oz. Applejack
1 Juice of a Lime
1/2 Juice of a Lemon
2 Teaspoons Sugar
2 Cubes of Ice
1 Maraschino Cherry
1 Slice of Orange
1 Sprig of Fresh Mint
Stir with ice.

1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 22. John Collins.

1 Juice of a Lime
1 Teaspoon Sugar
1 1/2 Oz. Holland Gin
Shake well with ice and pour
into glass of ice. Add Seltzer.

1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 22. John Collins.

8 Fresh Mint Leaves
muddled, with
2 Teaspoons of Sugar
1 1/2 Oz. Dry Gin
1/2 Juice of a Lemon
Shake well with ice and pour
into gloss of ice. Add Seltzer
to taste.

1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 22. Rum Collins.

2 Oz. Jamaica Rum
1 Teaspoon Sugar
1 Juice of a Lime
1/3  Teaspoon of Angostura
Shake well with ice and pour
into glass of ice. Add Seltzer
to taste.
1 Maraschino Cherry

1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 22. Tom Collins.

1 Juice of a Lemon
1 1/2 Oz. Dry Gin
1 Teaspoon Sugar
Shake well with ice and pour
1 into glass of ice. Add Seltzer
to taste.

1946 Bill Kelly: The Roving Bartender. Seite 35. John Collins (New Style).

1/2 lime
1/2 oz. lemon juice
1 oz. whiskey
1 spoon sugar
Squeeze the 1/2 lime and drop
in 10 oz. glass. Put in two cubes
ice, lemon juice and whiskey.
Fill with charged water and put
in sugar last.

1946 Bill Kelly: The Roving Bartender. Seite 36. John Collins (Original).

Same as foregoing but dry gin
instead of whiskey.

1946 Bill Kelly: The Roving Bartender. Seite 41. Rum Collins.

1/2 lime
1 spoon sugar
1/2 oz. lemon juice
1 oz. Rum
Use 10 oz. glass. Fill with
syphon and add sugar last.

1946 Bill Kelly: The Roving Bartender. Seite 44. Tom Collins.

1/2 lime
1/2 oz. lemon juice
1 oz. gin (Tom or Dry)
1 spoon bar sugar
Squeeze the 1/2 lime dropping
it into 10 oz. glass with 2 cubes
ice. Pour in lemon juice and
gin. Fill with syphon water.
Add sugar and stir.

1946 Charles H. Baker, Jr.: The Gentleman’s Companion. Kirsch Collins.

A FAREWELL to HEMINGWAY, BEING a SORT of KIRSCH
COLLINS WE INVENTED on the NIGHT WE SAW HEMINGWAY & BULL-
FIGHTER SIDNEY FRANKLIN off on the PLANE for NEW YoRK, & LOYAL-
IST SPAIN
There is no reason to this drink. It just happened because Ernest
prefers kirschwasser, and it was a muggy, half-breathless sort of night.
The cherry syrup sweet, of course, can be varied to taste. . . . Take
1 1/2 jiggers of kirsch, 1/4 pony of cherry syrup-again the drug store
kind-and the juice of l big green lime. Shake this mixture with 4 ice
cubes, turn ice and all into a collins glass of at least 14 oz capacity, drop
in a spiral peel of green lime, and fill glass not quite full with good
chilled club soda. . . . We’ve later found that raspberry syrup is very
decent, also.

1946 Harney Isham Williams: 3 Bottle Bar. Seite 43. Collins.

Juice of one lemon
2 teaspoonsful of Simple Syrup
2 ounces of Gin

Into a mixing glass partly filled with cracked ice place
the lemon juice, Simple Syrup, Gin and a little water.
Shake vigorously and pour into a 12-ounce serving glass
into which has been placed 2 cubes of ice, and fill with
charged water. If charged water is not available, add
plain water before shaking.
Add slice of orange and maraschino cherry.

The Collins is a good tart lemonade with Gin
added. It slides down with all the gentle inno­-
cence of the lemonade and yet its deceiving
smoothness can pack quite a kick—particu­-
larly noticeable after the third is down.

1946 Lucius Beebe: The Stork Club Bar Book. Seite 38. Tom Collins.

2 cubes ice
juice of one small lemon
1 tsp. sugar
2 oz. gin
Use tall glass. Fill with soda and shake.

1946 Lucius Beebe: The Stork Club Bar Book. Seite 51. John Collins.

use tall glass
2 cubes ice
juice of one small lemon
1 tsp. of sugar
2 oz. Holland gin
Fill with soda and stir.

1946 Lucius Beebe: The Stork Club Bar Book. Seite 112. Salty Dog Collins.

juice of one lime
1/4 tsp. salt
1 1/2 oz. gin
Shake in a cocktail shaker and pour into
10 oz. glass with two ice cubes.

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 45. Tom Collins.

Use tall glass
with cracked ice
Juice of small Lemon
1 tsp. Sugar
2 oz. Gin
Fill with Sparkling Canada Dry Water
Stir well.

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 45. Apple Jack Collins.

Same as Tom Collins but use Apple
Jack
Fill with Sparkling Canada Dry Water

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 45. Bourbon Collins.

Same as Tom Collins but use Bourbon
Fill with Sparkling Canada Dry Water

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 45. Brandy Collins.

Same as Tom Collins but use Brandy
Fill with Sparkling Canada Dry Water

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 45. Floridian Collins.

Same as Tom Collins except use Lime
juice instead of Lemon juice.
Fill with Sparkling Canada Dry Water

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 45. Irish Collins.

Same as Tom Collins but use Irish
Whisky
Fill with Sparkling Canada Dry Water

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 45. John Collins.

Same as Tom Collins but use Holland
Gin
Fill with Sparkling Canada Dry Water

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 45. Rum Collins.

Same as Tom Collins but use Rum
Fill with Sparkling Canada Dry Water

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 45. Rye Collins.

Same as Tom Collins but use Rye
Fill with Sparkling Canada Dry Water

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 46. Scotch Collins.

Same as Tom Collins but use Scotch
Fill with Sparkling Canada Dry Water

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 46. Southern Comfort Collins.

Same as Tom Collins but use Southern
Comfort (Sugar optional)
Fill with Sparkling Canada Dry Water

1946 Trader Vic: Trader Vic’s Book of Food & Drink. Seite 65. Rum Collins.

Just a shirttail relation to John and Tom.
1/2 lemon
1 teaspoon sugar
2 ounces Puerto Rican rum (Ron Merito, Boca
Chica, or Brugal)
Charged water
Squeeze lemon and drop in 12-ounce glass; add
dissolve sugar; add cracked ice and rum; stir
fill glass with charged water.

1947 A. Vermeys: Cocktails. Seite 52. John Collins (Le John Collins).

(Shaker)
1 cuillerée de sucre: 1/2 verre de jus de ci-
tron: 1/2 verre de Gin. Ajouter de la glace
en morceaux, remuer à nouveau et servir avec
de l’eau de Selz.

1947 A. Vermeys: Cocktails. Seite 89. Tom Collins.

(dans un grand verre)
1 morceau de glace; 1 cuillerée de sucre; jus
d’un citron; 1 verre de Gin. Compléter avec
eau de Seltz.

1947 Karl Büskens: Mixbuch für Jedermann. Seite 74. Tom Collins.

Im Mixbecher:                                   In shaker:
3/4 Gin                                                  3/4 Gin
1/4 Zitronensaft                                 1/4 juice of lemon
schütteln, abseihen in ein              shake, strain into large thin
großes, dünnes Glas und                glass and fill with syphon
auffüllen mit Syphon
Ein Scotch Collin oder ein             A Scotch Collin or Irish Col­-
Irish Collin kann auf die­                lin can be made in exactly
selbe Weise gemacht wer­-             the same way, except that
den, nur daß für einen Scotch     for a Scotch Collin use
Collin, Scotch Whisky und           Scotch Whisky, and for an
für einen Irish Collin, Irish          Irish Collin use Irish Whisky
Whisky verwendet wird

1948 Adolphe Torelli: 900 Recettes de cocktails et boissons américaines. Seite 31. Brandy Collin.

Dans un gobelet moyen,
une cuillère de sucre, le jus d’un demi-citron,
un verre à madère de Cognac, remplir avec du
siphon et de la glace pilée. Garnir d ‚ une tranche
de citron et de chalumeaux.

1948 Adolphe Torelli: 900 Recettes de cocktails et boissons américaines. Seite 93. John Collin.

Dans un gobelet, deux cuil-
lères à café de sucre, le jus d’un demi-citron, un
verre à madère de Gin, un peu de glace. Remplir:
avec du Soda water. Remuer à la cuillère. Servir
mousseux.

1948 Adolphe Torelli: 900 Recettes de cocktails et boissons américaines. Seite 141. Rose Tom Collin.

Dans un shaker avec
de la glace pilée, le jus d’un demi-citron, deux
cuillères à café de sirop de Rose ou de Grenadine,
un verre à madère d’Old Tom Gin, un blanc
d’œuf, agiter fortement, passer dans un gobe-
let moyen, remplir avec de l ‚eau de Seltz, une
tranche d‘ orange. Chalumeaux.

1948 Adolphe Torelli: 900 Recettes de cocktails et boissons américaines. Seite 161. Tom Collin.

Dans un gobelet avec de 1a
glace, deux cuillères à café à café de sirop de
sucre, une cuillère à café de lait, le jus d’un demi-
citron, un verre à madère de Gin, remplir avec de
l’eau de Seltz, remuer, garnir de tranches
de citron. Chalumeaux.

1948 Adolphe Torelli: 900 Recettes de cocktails et boissons américaines. Seite 162. Tom Collin Brandy.

Dans un gobelet
avec de la glace, un verre à liqueur de sirop de
sucre, un verre à madère de Cognac, un demi-
verre à liqueur de Marasquin, le jus d’un demi-
citron, remp lir avec du Soda water, remuer, gar-
nir d’une tranche de citron. Chalumeaux.

1948 Adolphe Torelli: 900 Recettes de cocktails et boissons américaines. Seite 164. Torelli’s Collin.

Dans un gobelet
avec de la glace, une cuillère de sucre, le jus d’un
demi-citron, et d’une demi-orange, un demi-verre
à liqueur de Marnier, un demi-verre à liqueur de
Gin, un demi-verre à liqueur de Marasquin, rem-
plir avec de l’eau de Seltz, remuer, garnir d’une
tranche d’orange et de citron. Chalumeaux.

1948 Adolphe Torelli: 900 Recettes de cocktails et boissons américaines. Seite 177. Whisky Collin.

Dans un gobelet avec
de la glace pilée, deux cuillères à café de sucre
en poudre, le jus d’un demi-citron, un verre à
madère de Whisky, remplir avec du Soda water
remuer, garnir d’une tranche de citron et de cha-
lumeaux.

1948 Anonymus: Ron Daiquiri Coctelera Cocktail Book. Seite 24. Collins.

A Tom Collins is a very refreshing drink. It is
made with old Tom Gin, you can also make a
Collins with Daiquiri Coctelera Cordon Blanco
as follows:
One tablespoonful granulated sugar, one cup
Daiquiri Coctelera Gordon Blanco, the juice of
a lemon, add cracked ice, shake well, strain
into a tumbler serve in a 10 onz. glass, fill up
with Soda Water.

1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 278. Collinses.

The Collins is the tallest of tall drinks and is so served
at practically all bars. A special glass has even been
created for it—the Collins glass—which holds 12, 14,
or even 16 ounces as against the ordinary bar Highball
glass of 6 ounces.
Basically, the Collins is simply a Sour served in
a tall glass with ice and charged water. Or, stated in
another way, it is a lemonade made with charged
water and spiked with gin or some other liquor.
Originally there were two brothers only in the
Collins family—Tom and John. During recent years,
however, numerous cousins have appeared on the
scene—Pedro, Pierre, Sandy, Mike, Jack, the Colonel,
and several others whose first names have not yet been
officially recorded in the baptismal registry.
The original Collinses were always made with gin
but, strangely enough, never with London dry gin—
the very liquor that is practically always used in mak­-
ing a Collins today. The Tom Collins was made with
Old Tom gin and the John Collins with Holland gin.
Holland gin has a strong, aromatic flavor all its own
and, as has previously been noted, it does not blend
satisfactorily with any other liquor, with citrus juices,
or, in fact, with anything except, perhaps, bitters.
Consequently, the John Collins was never popular in
this country and today it is practically unknown.
The adoption of London dry gin as a Collins base
gave rise to two schools of nomenclature. With one
school it was simply substituted for Old Tom gin in
the Tom Collins. The other school, however, pre­-
ferred to retain the Tom Collins name for the original
drink made with Old Tom gin and, since Holland
gin was practically never used any more in a Collins,
they transferred the John Collins name to the Collins
made with London dry gin. This accounts for the
confusion that exists in present-day books of recipes.
In some the Tom recipe calls for Old Tom gin and
the John recipe for dry gin; in others the Tom recipe
calls for dry gin and the John recipe for Holland gin.
Actually, of course, Old Tom gin is merely a sweet­-
ened London gin. Consequently, we can make our
Tom Collins with either Old Tom or London dry gin,
but, if Old Tom gin is used, the quantity of sugar
should be reduced by about a half.
Another modern innovation in the making of Col­-
linses is the use of a special citric-flavored, carbonated
beverage called „Tom Collins Mix.“ All that is neces­-
sary is to add the gin or other liquor to the „Tom
Collins Mix“ and sweeten to taste. This produces a
reasonably palatable drink and, of course, much time
and effort are saved. The beverage does not, however,
compare with a real Collins made with fresh lemon
juice.
In making a Collins, have the charged water
thoroughly pre-chilled. Use 3 to 4 large cubes of ice
and a 14- to 16-ounce Collins glass. Stir quickly and
briefly. This is a long drink, to be consumed slowly
and with reverence and meditation. It should not be
allowed to go flat, and either the use of a warm
charged water or prolonged stirring will release the
carbon dioxide in the water and render the drink
stale and insipid.
Here is the Tom Collins formula together with the
list of the various other relatives and the liquor used in
each:

TOM COLLINS

1 tablespoonful Sugar Syrup
Juice of 1 medium-sized Lemon
3 to 4 ounces (2 jiggers) Gin
Stir together in Collins glass, add 4 large ice cubes,
fill glass with charged water, stir again quickly, and
serve. If Old Tom gin is used, reduce sugar by half.

JOHN COLLINS Use Holland gin in place of Old Tom
or London dry.

COLONEL COLLINS or BOURBON COLLINS Use
bourbon in place of gin.

MIKE COLLINS or IRISH COLLINS Use Irish whisky.

JACK COLLINS or APPLE COLLINS Use Applejack.

PEDRO COLLINS or RUM COLLINS Use Cuban rum,
either white or gold label.
The Rum Collins, decorated with sprigs of mint,
is sometimes called a MOJITO (moe-hee‘-toe).

PIERRE COLLINS or BRANDY COLLINS Use cognac.

SANDY COLLINS or SCOTCH COLLINS Use Scotch
whisky.

RYE COLLINS Use rye whisky.

VODKA COLLINS Use vodka.

CANADIAN COLLINS Use Canadian whisky and, in
place of sugar syrup, use maple syrup.

TEQUILA COLLINS Use tequila.

1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 43. Jamaica Collins.

1/3 jigger lime juice
2/3 jigger simple syrup
1 jigger Jamaica rum
Ice well, fill tall glass with soda, stir briskly.
A „cooler“ for all occasions.

1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 268. Tom Collins.

HISTORIA DEL TOM COLLINS
Los españoles llegaron al Sur de Norte América, o
a la región más conocida por el nombre de la Florida, persi-
guiendo descubrir el licor más maravilloso del mundo: La
Fuente de la Eterna Juventud, dirigidos por el casi fabuloso
conquistador, Ponce de León. Los caballeros ingleses acau-
dillados por Sir Walter Raleigh, se posesionaron de la región
que conocemos por la Virginia. Oglethorpe libertó a todos
los deudores que llenaban las cárceles inglesas y colonizó el
territorio que conocemos por Georgia, con ellos. Los Peregri-
nos o Puritanos, mandador por Cotton Mather, se posesiona-
ron de lo que conocemos por Nueva Inglaterra o sea, los Es-
tados de Maine, New Hampshire, Vermout, Massachussetts,
Connecticut y Rhode Island. Los suecos, colonizaron a Dela-
ware. Los holandeses, New York. Guillermo Penn, con los
Quakers o cuáqueros, posteriormente, se encargó de unir y ter-
minar toda esa colosal obra de colonización de la gran Re-
pública Norteamericana, desde la Pennsylvania, donde se había
afincado a su llegada a las tierras de América, tierras que ha-
bía adquirido en propiedad, en pago de una deuda que tenía
la Corona de Inglaterra con su padre, famoso almirante in-
glés. Como es natural, los colonizadores, primero, construye-
ron sus hogares, después, los hospedajes con todos sus servi-
cios adyacentes.
En esos tiempos no había muchas clases de licores y vi-
nos en los Bares, Cantinas, Bodegas o Tabernas de esos te-
rritorios. Eso dio motivo a que, buscando la variedad de unos
y otros, se propendiese a la mezcla, haciendo toda clase de
combinaciones y mixturas de los vinos y licores que poseían
Con esos vinos y licores, llegaron a preparar algunas bebidas
calientes y Mas, tales como las que hoy conocemos como
shrubs, esto es, limonada con ron, caliente; ponches y slings.
Algunas hospederías llegaron a adquirir mucha fama, por
la clase de bebidas o mezclas que preparaban. Una de estas
hospederías que más se destacaron, ha sido por la creación
de una composición que se denominaba Whistle Belly Ven-
geanee, esto, en buen romance castellano quiere decir „La
Venganza de una Barriga de Silvato“. No se ha podido ave-
riguar, todavía en nuestros días, cómo se componía esa cla-
se de coctel. Solamente se conoce su nombre.
Pero de todas esas creaciones norteamericanas de los
tiempos pasados, se destaca en la cotelería, lo que conocemos
por Tom Collins.
El origen del Tom Collins, piérdese en la obscuridad del
tiempo. Esa clase de composición, se sabe que se preparaba
de diversas maneras. Cada uno que la hacía, lo realizaba da
una manera caprichosa y a su gusto o a gusto del propio
cliente. Pero la tradición nos, da a conocer, que un famoso
Cantinero, que se llamaba Jerry Tilomas, que trabajaba por
el año 1862, en el Hotel „Metropolitano“, situado en Broad-
way, en la ciudad de New York, fue el creador o perfecciona-
dor del moderno y conocidísimo Tom Collins de nuestros días.
Él lo prepabara de esta manera; el jugo de un limón; un va-
sito de ginebra seca; una cucharadita de azúcar, todo servi-
do en un vaso grande de refresco, con hielo, llenándolo des-
pués, hasta el tope, con gaseosa. Hoy, por lo regular, en
vez de la gaseosa, se le echa agua mineral. Pero el secreto
del triunfo del Tom Collins, y la razón de que esa composi-
ción llegara a nuestros días, no ha sido otro que el sabor pe-
culiarísimo que le da la gaseosa al mismo, junto con las otras
partes que lo componen, pésele a su modernización, que no
es más que una degenaración de su forma primitiva, que le
hizo pervivir hasta nuestros días.
Se sabe que el Tom Collins perfeccionado por Jerry Tho-
mas en 1862, se hizo popularísimo en todo New York, y po-
cos años después, en 1870, ya se conocía en la lejana Cali-
fornia, en Hong Kong (China), en Mandalay (Birmania), Pa-
rís, Londres y otras ciudades de renombre.

1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 404. Collins.

TOM COLLINS

Llénese el vaso, con hielo
en trozos y échesele:
Jugo de un limón.
2 cucharaditas de azúcar.
1 medita de limón.
Y sírvasele al cliente con
la botella de ginebra seca y
1/4 de agua mineral.

BOURBON COLLINS
BRANDY COLLINS
IRISH COLLINS
JOHN COLLINS
RYE COLLINS
RUM COLLINS
SCOTCH COLLINS

Prepáranse todos como el
Tom Collins, y sólo varía, la
cantidad del whisky, el bran-
dy o el ron. El Rum es ron.
El brandy, coñac. El Irish,
whisky irlandés. El John, gi-
nebra holandesa. Y el Bour-
bon, Scotch y Rye, son los
whiskies de esos nombres.

1948 Jean Lupoiu: Cocktails. Seite 39. Charlie Collins.

Dans un grand verre:
1 morceau de glace, 3 jets de grenadine,
le jus d’un demi-citron, 1 verre de kirsch
Rocher Frères.
Remplir avec du Perrier. Mélanger et
servir.

1948 Jean Lupoiu: Cocktails. Seite 64. John Collins.

Dans un grand verre:
2 jets de Grenadine, 1 morceau de glace,
le jus d’un demi-citron, 1 verre de
SEAGER’S Dry Gin, remplir avec Perrier.
Mélanger et servir.

1948 Jean Lupoiu: Cocktails. Seite 105. Tom Collins.

Dans un grand verre;
1 morceau de glace, 1 cuillerée de sucre,
le jus d’un citron, 1 verre de SEAGER’S Gin.
Mélanger et remplir avec du Perrier.

1948 P. Dagouret: Le barman universel 10. Seite 100. Brandy Collins.

Gobelet n° 2, quelques morceaux de glace:
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
3/4 verre à madère de cognac.
Emplir seltz ou soda.
Remuer. Servir. Pailles.

1948 P. Dagouret: Le barman universel 10. Seite 107. John Collins.

Gobelet n° 2, quelques morceaux de glace.
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
3/4 verre à madère de gin.
Emplir soda ou seltz.
Remuer. Servir. Pailles.

1948 P. Dagouret: Le barman universel 10. Seite 116. Tom Collins.

Verre n° 2,5 ou 6 morceaux de glace
1 cuiller à bouche sucre en poudre.
Jus d’un demi-citron.
1 verre à madère old Tom gin.
Emplir de soda ou eau de seltz.
Remuer. Servir. Pailles.

1948 P. Dagouret: Le barman universel 10. Seite 117. Whisky Collins.

Verre n° 2, 5 ou 6 morceaux de glace.
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
1 verre à madère de whisky.
Emplir de soda ou seltz.
Remuer. Servir. Pailles.

1948 P. Dagouret: Le barman universel 11. Seite 100. Brandy Collins.

Gobelet n° 2, quelques morceaux de glace:
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
3/4 verre à madère de cognac.
Emplir seltz ou soda.
Remuer. Servir. Pailles.

1948 P. Dagouret: Le barman universel 11. Seite 107. John Collins.

Gobelet n° 2, quelques morceaux de glace.
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
3/4 verre à madère de gin.
Emplir soda ou seltz.
Remuer. Servir. Pailles.

1948 P. Dagouret: Le barman universel 11. Seite 116. Tom Collins.

Verre n° 2,5 ou 6 morceaux de glace
1 cuiller à bouche sucre en poudre.
Jus d’un demi-citron.
1 verre à madère old Tom gin.
Emplir de soda ou eau de seltz.
Remuer. Servir. Pailles.

1948 P. Dagouret: Le barman universel 11. Seite 117. Whisky Collins.

Verre n° 2, 5 ou 6 morceaux de glace.
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
1 verre à madère de whisky.
Emplir de soda ou seltz.
Remuer. Servir. Pailles.

1948 Trader Vic: Bartender’s Guide. Seite 189. Collins.

Collinses really belong to the punch family, the
brothers John and Tom being the most prominent
members of the Collins family. A Collins may be
made from any distilled liquor, a standard proportion
being 2 ounces liquor, the juice of 1/2 lime or lemon,
and a teaspoon of sugar, with seltzer to fill. For this
excellent warm-weather drink, a good tip for bars in
warm regions is to keep glasses and all ingredients
under refrigeration.

BRANDY COLLINS
Substitute brandy for gin in Tom Collins.

JOHN COLLINS
Substitute bourbon whisky for gin in Tom Collins.

RUM COLLINS
Substitute Puerto Rican rum for gin in Tom Collins.

TOM COLLINS
2 oz. dry gin                     1/2 lemon
1 tsp. bar sugar
Squeeze lemon and drop into 10-oz. glass; add and dissolve
sugar; add cracked ice and gin; stir and fill glass with seltzer.
Stir and serve.

WHISKY COLLINS
Known as John Collins.

1949 Anonymus: Bottoms Up. Seite 26. Brandy Collins.

Juice 1/2 Lemon
1 Teaspoon Powdered Sugar
2 oz. Brandy
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Orange,
Lemon and a Cherry. Serve with
straws.

1949 Anonymus: Bottoms Up. Seite 26. John Collins.

Juice 1/2 Lemon
1 Teaspoon Powdered Sugar
2 oz. Holland Gin
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Orange,
Lemon and a Cherry. Serve with
straws.

1949 Anonymus: Bottoms Up. Seite 26. Mint Collins.

Juice 1/2 Lemon
1 Teaspoon Powdered Sugar
2 oz. Mint Flavored Gin
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Lemon, Or-
ange a Cherry. Serve with
straws.

1949 Anonymus: Bottoms Up. Seite 26. Orange Gin Collins.

Juice 1/2 Lemon
1 Teaspoon Powdered Sugar
2 oz. Orange Flavored Gin
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Lemon, Or-
ange a Cherry. Serve with
straws.

1949 Anonymus: Bottoms Up. Seite 26. Rum Collins.

Juice 1/2 Lemon
1 Teaspoon Powdered Sugar
2 oz. Rum
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Lemon and a
Cherry and drop Lime in glass.
Serve with straws.

1949 Anonymus: Bottoms Up. Seite 26. Sloe Gin Collins.

Juice 1/2 Lemon
1 Teaspoon Powdered Sugar
2 oz. Sloe Gin
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Lemon, Or-
ange and a Cherry. Serve with
straws.

1949 Anonymus: Bottoms Up. Seite 27. Tom Collins.

Juice 1/2 Lemon
1 Teaspoon Powdered Sugar
2 oz. Dry Gin
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Lemon, Or-
ange and Cherry. Serve with straws.

1949 Anonymus: Bottoms Up. Seite 27. Whiskey Collins.

Juice 1/2 Lemon
1 Teaspoon Powdered Sugar
2 oz. Bourbon Whiskey
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Lemon, Or-
ange and a Cherry. Serve with
straws.

1949 Emile Bauwens: Livre de cocktails. Seite 110. John Collins.

1 Cuiller Sucre en Poudre –
Jus 1/2 Citron –
1 Verre Schiedam –
Frapper au shaker et passer dans un
grand verre à fizz; ajouter un mor-
ceau de glace; remplir d’eau ga-
zeuse et avant de servir, garnir avec
une tranche de citron.

1949 Emile Bauwens: Livre de cocktails. Seite 110. Tom Collins.

1 Cuiller Sucre en Poudre –
Jus 1/2 Citron –
1 Verre Old Tom Gordon’s Gin –
Frapper au shaker et passer dans un
grand verre à fizz; ajouter un mor-
ceau e glace; remplir d’eau ga-
zeuse et avant de servir, garnir avec
un tranche de citron.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 335. Collins.

Ein alter American-Drink, der unter dem Stichwort
«Tom Collins» und «John Collins» in diesem Buche zu
finden ist.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 379. John-Collins.

Man gebe in einen grossen Tumbler 3 kleine Stücke
Roheis, den Saft von 1 Zitrone, 2 Barlöffel Zucker und
1 Glas Genever. Auffüllen mit Sodawasser und gut
umrühren. Mit Barlöffel servieren.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 450. Tom-Collins.

In einen Tumbler gibt man ein taubeneigrosses Stück
Roheis, den Saft von 1 Zitrone, 2 Barlöffel Zucker und
1 Glas Gin. Sehr gut rühren. Man fülle auf mit Soda­-
wasser.

1949 P. Dagouret: Le barman universel 11. Seite 100. Brandy Collins.

Gobelet n° 2, quelques morceaux de glace:
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
3/4 verre à madère de cognac.
Emplir seltz ou soda.
Remuer. Servir. Pailles.

1949 P. Dagouret: Le barman universel 11. Seite 107. John Collins.

Gobelet n° 2, quelques morceaux de glace.
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
3/4 verre à madère de gin.
Emplir soda ou seltz.
Remuer. Servir. Pailles.

1949 P. Dagouret: Le barman universel 11. Seite 116. Tom Collins.

Verre n° 2,5 ou 6 morceaux de glace
1 cuiller à bouche sucre en poudre.
Jus d’un demi-citron.
1 verre à madère old Tom gin.
Emplir de soda ou eau de seltz.
Remuer. Servir. Pailles.

1949 P. Dagouret: Le barman universel 11. Seite 117. Whisky Collins.

Verre n° 2, 5 ou 6 morceaux de glace.
1 cuiller à bouche sucre en poudre.
Jus demi-citron.
1 verre à madère de whisky.
Emplir de soda ou seltz.
Remuer. Servir. Pailles.

1949 Wilhelm Stürmer: Cocktails by William. Seite 67. Collins.

Wir beide, lieber Freund, haben doch Phantasie? Also gut: Du bist für
kurze Zeit Besitzer einer Kautschukplantage irgendwo im heißen Sumatra,
und ich schaue Dir beim Verlauf eines Tages zu. — Um 5 Uhr in der Früh
rufen dumpfe Gongschläge Deine malaiischen Kulis zur Arbeit. Du kriechst
schläfrig und zerstochen unter Deinem Moskitonetz hervor, denn eine von
diesen verdammten Mücken ist doch irgendwie durch das Gewebe ge- ­
schlüpft. Bald reitest Du, wie täglich, Deine Plantage ab. Die Wege sind
staubig. In den Niederungen steht über dem Sumpfboden der Fieberdunst.
Mückenwolken steigen auf und ab. Du verläßt den Urwald, und gleich
schießt die Sonne glühende Pfeile auf Dich herab. Nach Stunden sinkst Du
erschöpft und erschlagen auf der Veranda Deines Bungalows in den Korb- ­
sessel. Die kleine Njai, Deine malaiische Haushälterin, bringt Dir lauwarmes
Bier. Doch schon den zweiten Schluck spuckst Du im hohen Bogen aus.
Schimpfend erhebst Du Dich, stiefelst zu Deiner Hausbar und trinkst einen —
Collins. Denn, so sagst Du, er ist mit seinem herzhaften Geschmack und
seiner leichten Säuerlichkeit das einzige Mittel, zu erfrischen und das Fieber
zu vertreiben.
Im übrigen braucht es nicht unbedingt Sumatra zu sein. Er hilft Dir auch
dann vorzüglich auf die Beine, wenn Du Dich matt getanzt, Dir die Kehle
heiser geredet hast, oder wenn die Blicke schöner Frauen Dein Blut erhitzt
und Dein Hirn umnebelt haben. Kurz, er mundet Dir immer.
Der Collins ist höchst einfach zu bereiten. Er entsteht aus der Mischung von
Zitronensaft, Staubzucker und dem gewählten alkoholischen Getränk. Am
besten paßt zu ihm ein hohes dünnes Glas. In dieses seihst Du ihn hinein
und verleihst ihm durch Schnee-Eis und Sodawasser die erfrischende Kühle
und prickelnde Spritzigkeit.

1949 Wilhelm Stürmer: Cocktails by William. Seite 68. John Collins.

2 Teelöffel Staubzucker,
1 Teelöffel Zitronensaft,
1 Gläschen Whisky.

1949 Wilhelm Stürmer: Cocktails by William. Seite 68. Tom Collins.

Saft 1/2 Zitrone,
1 Schuß Zuckersirup,
1 Gläschen Dry Gin.

1949 Wilhelm Stürmer: Cocktails by William. Seite 68. Sandy Collins.

1 Gläschen Scotch Whisky,
1 Teelöffel Zucker,
Saft 1/2 Zitrone.

1949 Wilhelm Stürmer: Cocktails by William. Seite 68. Brandy Collins.

1 Gläschen Brandy oder Cognac,
1 Teelöffel Zuckersirup,
1 Schuß Maraschino,
Saft einer Kirsche.

1949 Wilhelm Stürmer: Cocktails by William. Seite 68. Gin and Whisky Collins.

Er wird wie der Brandy Collins
hergestellt, nur verwendest Du an- ­
stelle des Brandy zu gleichen Tei­-
len Gin und Whisky.

1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 78. The Collins Boys.

ONCE UPON a time there were two Collins boys, Tom
and John. Who their parents were and where they hailed
from is not known. Strapping members of Booze Who,
the boys boasted their own 16-ounce glasses, and despite
their frosty exterior were easily made, as any young lady
will tell you. Tom Collins contained Old Tom gin, and
John Collins, Holland gin. John Collins, while charming,
wasn’t too well known in America.
Despite the mystery of Papa and Mamma Collins, they
seem still to be very active. In recent years there have
been many additions to the family: Mike, Pedro, Sandy,
Jack (or Applehead), Colonel, Pierre, and Ivan—to name
a few. It just goes to show what can be done with alco­-
holic babies.

TOM COLLINS
1/2 tbsp. Powdered Sugar or
Bar Syrup
Juice of medium-sized
Lemon
1 dash Orange Water (for
beauty)
Juice 1/2 Lime
2 jiggers Old Tom Gin
Stir in chilled Collins glass,
add four ice cubes, fill with
ice-cold charged water, jiggle
athletically, and climb in.

JOHN COLLINS
If you’re a purist, make like Tom Collins, substituting
Holland Gin for Old Tom. If you’re an American, use
London Dry, doubling the sugar content. If you’re con­-
fused, substitute 3/4 jigger of Rye or Bourbon, 1/ jigger
Rum, and a full teaspoon of sugar.

SLOPPY JOE COLLINS
Substitute 1 1/2 jiggers Bacardi; or 1 part Jamaica to four
parts medium light Rum, and no lemon. Spiral in lime
peel, serve with mint sprig.

SANDY COLLINS
Substitute Scotch.

JACK COLLINS
Substitute Applejack.

PEDRO COLLINS
Use Puerto Rican rum.

MIKE COLLINS
Irish.

PIERRE COLLINS
Cognac or brandy.

COLONEL COLLINS
Bourbon.

IVAN COLLINS
Vodka, or blood.

1951 Anonymus: L’abc per miscelare i cocktails. Seite 31. John Collins.

3 o 4 pezzetti di ghiaccio, il succo di un li-
mone, 2 cucchiaini di zucchero, un bicchie-
rino di Dry Gin Rossi. Riempire di seltz e me-
scolare bene.

1951 Anonymus: L’abc per miscelare i cocktails. Seite 51. Tom Collins.

Mettete in un bicchiere 2 o 3 pezzetti di
ghiaccio, un cucchiaino di zucchero, il suc –
co di un limone, un bicchierino di Dry Gin
Rossi.

1951 Anonymus: The Holiday Drink Book. Seite 25. Rum Collins.

Juice of 1 lemon
1 teaspoon sugar
1 1/2 oz. dark rum, or half Jamaica,
half light rum
Shake with plenty of cracked ice and
pour unstrained into tall glass. Fill with
carbonated water.

1951 Anonymus: The Holiday Drink Book. Seite 27. Tom Collins.

Juice of 1 lemon
1 teaspoon sugar or simple sirup
1 1/2 oz. dry gin
Shake with plenty of cracked ice and
pour unstrained over ice cubes in tall
glass. Fill with carbonated water; stir
and serve with straws.

1951 Charles H. Baker: The South American Gentleman’s Companion. Seite 40. South American Martini Collins.

WE KNEW IT HAD to COME SOONER or LATER! SO HERE’S The SOUTH
AMERICAN MARTINI COLLINS, from CASINO SANTA CLARA, on
the PACIFIC 70 MILES NORTH of PANAMA CITY
Here’s where we purchased our moist goods during that happy
care-free weekend with Jonas White and Modi Arias, at Villa Ruby,
and here we met the smartest American lady in those parts: Betty Web-
ster, who manages the whole Santa Clara Beach show. Betty knows
and likes drink-mixing art. She suggested this as a sort of conversa-
tion piece with no insult meant to aficionados either of Martinis or
Collinses. And in Allah’s sweet name please don’t yell „Sacrilege!“ at
us. We try to hew to the line. We sail our yacht when there’s a breeze,
and cut engine. We don’t rob kiddikoops, absinthe virgins, shoot
quail on the ground, or peg any average-sized sailfish on a gallows-
frame. We are friend to every sort of man or woman who admires
mixing decent drinks; we ice our glasses, use bonded spirits and always
buy violets from old ladies who choose to sit on curb-stools in the rain.
In other words, all you Dry Martini-worshippers who are so rigid that
you only stir counterclockwise at 60 rpm for fear of „bruising your
vermouth“—whatever the hell that is—need not think we’re trying to
lead you to water willy-nilly. You don’t have to drink this Martini
Collins if you don’t choose. All we say is that it varies the somewhat
threadbare Collins theme, just as the Sloe-Vermouth on Page 45, varies
same. And, incidentally, this drink (below) is no baby’s brew.
Please note that type and quantity of vermouth are to taste. Here’s
the routine: In 16-ouncer Collins glass turn-in:
3 oz best dry gin in town                     1 pony Noilly Prat Vermouth
Juice 1/2 lemon, or 1 lime                   1/2 tsp Rose’s Unsweetened Lime
1 to 1 1/2 tsp sugar                                 Cordial
Large twist yellow lemon peel           3 dashes orange bitters
Put all except peel in Collins glass with 3 lumps ice. Stir steadily
Martini-fashion unless everything is nicely chilled. Now fill-up glass
with more ice cubes and cap to 1 inch of top with chilled soda. Stir-
up once gently to mix, yet not enough to dissipate the fizz. Twist curl
of lemon peel over top for aroma. No red cherries this time.
Personally we add 2 dashes of Angostura Bitters to give it a faint
quinine tonic hint. We also care for Martini-Rossi Sweet Italian Ver-
mouth for its added tonic flavors. This is not a „dry“ drink in the
sense that a Dry Martini’s dry.
A dash of Orange Flower Water lends fragrant charm also, added to
the ready-to-serve-up drink. Vermouth content can be raised to 2 pon-
ies, as you prefer.

1951 Charles H. Baker: The South American Gentleman’s Companion. Seite 45.

WORDS to the WISE No. II, CONCERNING the LOGIC & SUC-
CESS which ATTENDS the SHAKING or STIRRING of TOM COLLINS—(&
SIMILARLY-MIXED COOLER)—INGREDIENTS, with ICE, before ADDING
FINAL SODA
Here is a trick all good professional bar-men know, yet far too often
neglect. All good Amateurs know it too, yet far too many are too
indolent to follow the true purist route. Here are the facts:
Collinses and similar tall mixed-with-ice Coolers are mostly drunk in
hot weather. Unless glasses, liquor and soda are all chilled before mix-
ing, it takes a lot of stirring-up to make decently cold—when this stir-
ring is done right at the last. Therefore add liquor, flavorings and ice,
in big tall glass. Stir well to chill the whole business, using plenty ice.
Then, and only then, add chilled soda. This last gets just a light lift-
motion stir to mix. Thus sparkle is retained, which is largely dissipated
if final stirring’s brisk.
I other plea: use big 16-Ouncer glasses. The bigger the contents the
longer it will stay cold on a sultry day. Fill only to within 1 inch of top.
Full tall glasses are the brand of the novice, and this applies to highballs
as well.

1951 Charles H. Baker: The South American Gentleman’s Companion. Seite 46. Papa Tomas Collins.

NOW for PAPA TOMAS COLLINS, from MONTIVIDEO, URUGUAY
You’ll run across freak drinks all over this condemned earth: strong
ones, weak ones, tall ones, short ones. Each is the fond dreamchild of
some earnest pot-tosser who honestly believes his own personal con-
ception to be worthy of international notice and acceptance with such
standard immortals as the Dry Martini, Sidecar, et al.
This gargantuan Tom Collins was not cooked-up through any mis-
guided thought that it was alarmingly different, better, than the stand-
ard order, but, through very fact of size—plus lime muddle—gained
stance and character and added aroma in sweltering hot weather when
ordinary Collinses tend to warm-up pronto. Also the glasses attract no-
tice instantly. They can be bought, should hold just 1 quart each: 32
ounces. They can be standard Collins shapes, gigantic goblets, or
huge brandy snifters. The ones we trot-out here at Java Head are
big glass Hessian boots! And as you drink the toes gurgle.
Into your 32-ouncer glass put:
6 to 8 ice cubes                                    4 oz best dry gin
Juice 1 lemon, or 2 limes                  4 tsp bar syrup or sugar
4 dashes Orange Bitters                    Green coloring, 4 or 5 drops
Muddle lemon or lime hulls thoroughly among the ice and up along
inner surfaces of the glass. Stir gently until ice melts-down and all in-
gredients are well chilled. Cap with chilled club soda, and garnish
with big sprig of mint which has been moistened and then dipped
into confectioner’s sugar. Look now! How the frosted green mint
blends with the cold pale green liquid in glass. Why the very sight of
it reduces heat by 10 psychological degrees!

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 29. Appeljack Collins.

Juice 1/2 lemon
1/2 barspoon powdered sugar
1 jigger applejack
Shake well and strain into Collins glass. Add
lump ice and fill glass with soda water.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 42. Bird & Bottle Collins.

Courtesy, The Bird & Bottle Inn, Garrison, New York
Juice 1 lemon
1 full teaspoon powdered sugar
2 oz. gin
12 to 15 mint leaves removed from stems
Mix above in shaker filled with cubed ice and
shake vigorously for about a minute. Strain into
12-oz. glass filled with ice cubes. Top with a dash
of soda water and decorate with a sprig of mint.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 49. Brandy Collins.

Juice 1/2 lemon
1/2 teaspoon powdered sugar
1 jigger brandy
Shake well and strain into Collins glass. Add
lump of ice and fill glass with soda water.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 59. Carioca Collins.

Juice 1/2 lemon
1/2 barspoon powdered sugar
1 jigger Carioca rum
Shake well and strain into Collins glass. Add
lump of ice and fill glass with soda water.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 72. Collins.

Tom and John Collinses both are preprohibition
drinks. The Tom Collins is made of Old Tom gin
and the John Collins of Holland gin. Since pro­-
hibition and repeal, however, several additions
have been made to the Collins family, including
those made of applejack, bourbon, brandy, rum,
and rye.
The Collins should be served in a 14-oz. glass.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 97. Everglade Collins.

By Jefferson Wynne, Miami Beach
Juice 1 lemon
1 jigger dry gin
1 jigger Cointreau
Ice
Serve in Collins glass. Fill with club soda.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 134. Jamaica Rum Collins.

Juice 1/2 lemon
1/2 barspoon powdered sugar
1 jigger Jamaica rum
Shake well and strain into Collins glass. Add
lump ice and fill glass with soda water.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 209. Rum Collins.

1 jigger rum
Juice 1/2 lemon
1/2 barspoon powdered sugar
Shake well, and strain into Collins glass. Add
lump ice, and fill glass with soda water.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 214. Rye Whisky Collins.

1 jigger rye whisky
1/2 barspoon powdered sugar
Juice 1/2 lemon
Shake well, and strain into Collins glass. Add
lump ice, and fill glass with soda water.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 230. Stonehenge Collins.

Courtesy, Stonehenge Inn, Ridgefield, Connecticut
3 oz. gin
Juice 1 lemon
1 teaspoon sugar
1/4 oz. green mint
Shake, and serve with ice in a goblet. Decorate
with sprig mint, slice lemon, and maraschino
cherry.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 238. Tom Collins.

1 jigger Old Tom gin
1/2 barspoon powdered sugar
Juice 1/2 lemon
Shake well and strain into Collins glass. Add
lump ice, and fill glass with soda water.

1952 Anonymus: Cocktails. Seite 102. John ou Tom Collins.

Dans un grand tumbler:
Deux ou trois morceaux de glace,
Le jus d’un demi-citron,
Une cuiller à café de sucre,
Un verre de gin,
Remplir avec du Schweppes soda ou du
siphon,
Bien remuer et servir.

1952 Anonymus: Cocktails. Seite 102. Brandy, Rum, Whiskey Collins.

Même recette que ci-dessus en remplaçant
le gin par du cognac, du rhum ou du
whisky.

1952 Charles: The Cocktail Bar. Seite 123. Tom Collins and John Collins.

The essential difference between Tom Collins and
John Collins is in the kind of gin used. Tom Collins
gets its name from Old Tom gin, which is distilled
from the same source as dry gin but contains a small
amount of sugar. In the John Collins, Hollands is used
instead.
Similar drinks may be prepared with brandy, rum,
and whisky, and these are known simply by the ‚family‘
name—Brandy Collins, Rum Collins and Whisky Collins.
The Collins drinks are prepared in the shaker, half
filled with broken ice, and are strained into a tumbler
which is filled up with soda water.

TOM COLLINS
1 teaspoonful of powdered sugar (or sugar syrup),
The juice of one lemon or two limes,
3/4 gill of Old Tom gin.
If powdered sugar is used, this must be dissolved in the
lemon juice before mixing with the gin.
Dry gin may be used instead of Old Tom, but in
that case slightly more sugar or sugar syrup should be
used.

JOHN COLLINS
Prepare in exactly the same way as Tom Collins, but use
Hollands instead of Old Tom gin.

BRANDY COLLINS
RUM COLLINS
WHISKY COLLINS
Prepare each of these as for Tom Collins, using brandy,
or rum, or Scotch whisky instead of gin.

GIN BUCK (TOM COLLINS)
The juice and peel of half a lime,
3/4 gill of Old Tom gin.
Prepare and serve in a tumbler. Add a cube of ice, and
fill up with ginger ale.
If dry gin is used instead of Old Tom, it may be desired
to add a dash of sugar syrup. This is a matter of personal
taste.

GIN BUCK (JOHN COLLINS)
Prepare as for Gin Buck (Tom Collins), using Hollands
instead of Old Tom gin.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 155. Collins.

Sometimes mistakenly labeled John
Collins (which is really a gin drink),
the whiskey collins goes like this:
Squeeze the juice of a lemon into
a tall glass
Add a heaping teaspoon of sugar
Stir, then add 2 ice cubes or plenty
of cracked ice
Pour in a generous jigger of whis­-
key—bourbon or rye
Fill with cold soda water
Stir with glass swizzle
It is well to stir before each sip, to
keep sugar mixed and drink effervesc­-
ing. Some garnish with cherry, orange
slice.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 158. Collins.

Follow directions for Tom Collins, be­-
low, but use Holland gin, pungently
schnappy and a bit unexpected tasting
at first sip.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 158. Tex Collins.

1 jigger gin
Juice one-half grapefruit
1 tablespoon honey
Stir well, add ice and fill tall glass with
soda.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 158. Tom Collins.

Squeeze the juice of a lemon in a tall
glass, add a heaping teaspoon of sugar,
a generous jigger of Tom or London
gin, plenty of cracked ice, and fill with
soda water. It is well to stir before
each gulp, as that keeps the sugar
mixed and the drink effervescing. Vari­-
ation: add several lusty shots of An­-
gostura bitters.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 158. Bacardi Collins.

Mix in shaker:
Juice of one lime
1 teaspoon sugar
1 jigger Bacardi
Shake well with ice; strain into Col­-
lins glass ballasted with ice cubes. Fill
with fizz.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 159. Charlie Collins.

In bottom of large glass, mix:
1 tablespoon fresh lime juice
1/2 tablespoon sugar
Plunk in a couple of ice cubes;
pour over them:
1 jigger Jamaica rum
Fill with sparkling water.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 160. Rum Collins.

Juice of 1 lime or one-half lemon
1 teaspoon sugar
2 oz. rum
Shake with ice, pour unstrained into
Collins glass and fill wth sparkling
water. Or mix juice and sugar in bot­-
tom of glass, add ice cubes, then pour
in rum and seltzer. Bottled Collins mix
can be used: ice cubes, then rum, then
bottled mix.
De luxe version: use 1 tablespoon Fa-
lernum in place of sugar. Variation:
add a dash of Angostura bitters.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 163. Wine Collins.

Squeeze juice of 1/2 lemon into Collins
glass, fill to half-way mark with any
table-wine. Add ice cubes, fill with
sparkling water and stir. Sugar may
be added to lemon juice if desired.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 182. Mom Collins.

When your other guests are drinking
Toms, make the same for your dry
friend — leaving out only the gin!

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 104. Collins.

These are normally summer or hot weather drinks, long
and refreshing and made with plenty of ice. There is
some doubt as to their origin, though they are often claimed
to be American and may have been derived from the
Gin Sling. However, as gin was widely drunk in the
British Isles long before it gained popularity in the United
States, it is quite probable that the drink may have
originated on this side of the Atlantic. A clue to this is
contained in a book called „Drinks of the World “ published
in 1892. This contains the following rhyming verse in
connection with a celebrated waiter of the time : —
„My name is John Collins, headwaiter at Limmer’s
Corner of Conduit Street, Hanover Square.
My chief occupation is filling brimmers
For all the young gentlemen frequenters there.“
The book states that the ingredients of the drink dis­-
pensed by this gentleman were gin, soda, lemon and sugar.
There is no doubt that the Collins has developed a large
family since the early days and some of its cousins are
Gin Coolers, Gin Rickeys, etc., information about which
will be found in following sections.
In the 1930’s and before a John Collins was made with
Dutch Gin, and Tom Collins with „Old Tom“ Gin. The
modern trend in the British Isles is to use London Dry for
both these drinks.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 104. John or Tom Collins.

Use 10-oz. Tumbler.
Cracked Ice.
Juice of 1/2 Lemon.
1 teaspoonful fine sugar.
2 oz. Gin.
Fill with soda.
Stir and serve with a slice of lemon.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 104. Brand, Rum or Whisky Collins.

Same as above but use chosen spirit instead of Gin.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 33. Brandy Collins.

Juice 1/2 Lemon
1 Teaspoon Powdered Sugar
2 oz. Old Mr. Boston California
Brandy
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well. Dec­-
orate with slice of Orange, Lemon and
a Cherry, Serve with straws.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 85. John Collins.

Juice 1/2 Lemon
1 Teaspoon Powdered Sugar
2 oz. Holland Gin
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Orange, Lemon
and a Cherry. Serve with straws.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 101. Mint Collins.

Juice 1/2 Lemon
2 oz. Old Mr. Boston Mint Flavored
Gin
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Lemon, Orange
and a Cherry. Serve with straws.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 107. Orange Gin Collins.

Juice 1/2 Lemon
1 Teaspoon Powdered Sugar
2 oz. Old Mr. Boston Orange
Flavored Gin
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well.
Decorate with slice of Lemon, Orange
and a Cherry, Serve with straws.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Nach Seite 112. Tom Collins.

Squeeze the juice of half a lemon over a teaspoonful of Powdered
Sugar in a 12 ounce glass — add 2 ounces Old Mr. Boston Dry Gin
and several ice cubes. Fill glass with carbonated water and stir well.
Drop in a Cherry and a slice of Lemon, cut half a slice of Orange
over the brim of the glass and serve with straws. Deservedly, the old
reliable summer cooler.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Nach Seite 112. Rum Collins.

Put the juice of 1 Lime, 1 Teaspoon of Powdered Sugar, 2 ounces
Old Mr. Boston Imported Rum and several Cubes of Ice into a 12
ounce glass. Fill glass with Carbonated Water and stir well. Then
cut a slice of Lemon on the brim, drop in a Cherry and the squeezed
Lime and serve with straws. An interesting variation of the Tom Collins.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Nach Seite 125. Rum Collins.

Juice 1 Lime
1 Teaspoon Powdered Sugar
2 oz. Old Mr. Boston Imported Rum
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well. Dec- ­
orate with slice of Lemon and a
Cherry and drop Lime in glass. Serve
with straws.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Nach Seite 135. Sloe Gin Collins.

Juice 1/2 Lemon
1 Teaspoon Powdered Sugar
2 oz. Old Mr. Boston Sloe Gin
Pour into 12 oz. Tom Collins glass.
Add several Cubes of Ice, fill with
Carbonated Water and stir well. Dec­-
orate with slice of Lemon, Orange and
a Cherry. Serve with straws.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Nach Seite 145. Tom Collins.

Juice 1/2 Lemon
1 Teaspoon Powdered Sugar
2 oz. Old Mr. Boston Dry Gin
Pour into 12 oz. Tom Collins glass.
Add several cubes of Ice, fill with
Carbonated Water and stir well. Dec­-
orate with slice of Lemon, Orange and
a Cherry. Serve with straws.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Nach Seite 147. Vodka Collins.

Same as Tom Collins (see page 145)
except use Old Mr. Boston Vodka in­
stead of Dry Gin.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Nach Seite 150. Whiskey Collins.

Juice 1/2 Lemon
1 Teaspoon Powdered Sugar
2 oz. Old Mr. Boston Rye or Bourbon
Whiskey
Pour into 12 oz. Tom Collins glass.
Add several cubes of Ice, fill with Car­-
bonated Water and stir well. Decorate
with slice of Lemon, Orange and a
Cherry. Serve with straws.

1953 Marcel et Roger Luc: Cocktails et grand crus. Seite 32. Collins.

Long drinks qui se confectionnent directement dans le verre
à collins dans lequel ils seront servis, avec liqueur, jus de citron,
sucre et soda.

1953 Marcel et Roger Luc: Cocktails et grand crus. Seite 68. John Collins Cocktail.

Opérer comme pour le
«Tom Collins» en ayant
soin d’utiliser du Gin Hol-
landais et ajouter:
Un trait de Grenadine
Une tranche de citron ou
d’orange, et 1/2 tranche sur
les bords du verre.

1953 Marcel et Roger Luc: Cocktails et grand crus. Seite 89. Tom Collins.

Dans un verre à collins:
glace, sucre semoule ou si-
rop de sucre, jus d’un demi-
citron, un verre de Gin,
compléter au Soda.

1953 S. S. Field: The American Drinking Book. Seite 222.

THE ESSENTIAL DIFFERENCE between the Collins and the Rickey is the
difference between lemon and lime. Any of the basic spirit liquors may
be used, but the vagaries of public cognizance seem to have established
prior recognition upon the Tom Collins and the Gin Rickey. The Rum,
Brandy and Whiskey Collinses and Rickeys are equally sound and de­-
licious.
The Rickey is traditionally served in a highball glass with ice cubes
and soda for the fill; the Collins in a collins glass (largest of all) with
cracked ice and soda.

1953 S. S. Field: The American Drinking Book. Seite 223. Tom Collins.

Juice of small lemon, 1 teaspoon of sugar, 2 ounces
of Gin. Serve in a tall glass with cracked ice, and fill with soda.
Try this as a Rum Collins, using a white label
Puerto Rican Rum.

1954 Eddie Clark: King Cocktail. Seite 42. John Collins.

Place into a long tumbler
a large piece of ice. Add:
Juice of 3/4 Lemon
1/2 tablespoonful Powdered
Sugar
1 measure Gin
Fill glass with soda and
stir well. (A dash of Angos-
tura may be added if the
overnight party was a little
hectic.)

1954 Eddie Clark: King Cocktail. Seite 43. Jamaica Collins.

Place into a long tumbler a
large piece of ice. Add:
1 Dash Angostura Bitters
Juice of 3/4 Lemon or Lime
Juice
1/2 tablespoonful Powdered
Sugar
1 measure of Jamaica Rum
Fill glass with soda water
and stir well.
Serve with drinking straws.

1954 Marcel Pace: Nos meilleures boissons. John or Tom Collins.

Dans un tumbler                                           In tumbler
glace                                                                  ice
le jus d’un citron                                            juice of 1 lemon
7 cl. GIN                                                           2 oz GIN
sucre                                                                 sugar
emplir avec du Perrier ou du Soda          fill up with Perrier or Soda water
Utiliser à la place du Gin:                           Use instead of Gin :
Armagnac, Gala, Cognac, Rhum, Whisky, Vermouth, etc…

1954 Marcel Pace: Nos meilleures boissons. Gala Collins.

Dans le tumbler                                       In tumbler
1/4 jus de citron                                       1/4 lemon juce
2 cl. COINTREAU                                    1/2 oz COINTREAU
7 cl. GALA                                                 1 1/2 oz GALA
emplir de Ginger Ale                             fill with Ginger Ale
ajouter un zeste de citron                    add twist of lemon peel

1954 Robert H. Loeb: Nip Ahoy. Seite 27. Stubby Collins.

1954 Robert H. Loeb: Nip Ahoy. Seite 28. Tom Collins.

1954 Robert H. Loeb: Nip Ahoy. Seite 48. Rum Collins.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 104. Collins.

These are normally summer or hot weather drinks, long
and refreshing and made with plenty of ice. There is
some doubt as to their origin, though they are often claimed
to be American and may have been derived from the
Gin Sling. However, as gin was widely drunk in the
British Isles long before it gained popularity in the United
States, it is quite probable that the drink may have
originated on this side of the Atlantic. A clue to this is
contained in a book called „Drinks of the World“ published
in 1892. This contains the following rhyming verse in
connection with a celebrated waiter of the time : —
„My name is John Collins, headwaiter at Limmer’s
Corner of Conduit Street, Hanover Square.
My chief occupation is filling brimmers
For all the young gentlemen frequenters there.“
The book states that the ingredients of the drink dis­-
pensed by this gentleman were gin, soda, lemon and sugar.
There is no doubt that the Collins has developed a large
family since the early days and some of its cousins are
Gin Coolers, Gin Rickeys, etc., information about which
will be found in following sections.
In the 1930’s and before a John Collins was made with
Dutch Gin, and Tom Collins with „Old Tom“ Gin. The
modern trend in the British Isles is to use London Dry for
both these drinks.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 104. John or Tom Collins.

Use 10-oz. Tumbler.
Cracked Ice.
Juice of 1/2 Lemon.
1 teaspoonful fine sugar.
2 oz. Gin.
Fill with soda.
Stir and serve with a slice of lemon.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 104. Brand, Rum or Whisky Collins.

Same as above but use chosen spirit instead of Gin.

1955 Harold J. Grossman: Grossman’s Guide to Wines, Spirits, and Beers. Seite 275. Tom Collins.

1/2 jigger lime and lemon juice
1 teaspoonful powdered sugar
1 jigger dry gin
Shake thoroughly with cracked ice and strain. Add two cubes of ice, fill
glass with mineral water and stir a little.

1955 Jean Lupoiu: Cocktails. Seite 43. Charlie Collins.

Dans un grand verre:
1 morceau de glace, 3 jets de grenadine,
le jus d’un demi-citron, 1 verrede kirsch.
Remplir avec du Schweppes Soda Water.
Mélanger et servir.

1955 Jean Lupoiu: Cocktails. Seite 72. John Collins.

Dans un grand verre:
2 jets de Grenadine, 1 morceau de glace,
le jus d’un demi-citron, 1 verre de
SEAGER‘ S Dry Gin, remplir avec du Schwep-
pes Soda Water.
Mélanger et servir.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 107. Collins – Tom and John.

The Collins is generally made in a
highball glass. Its basic propor­-
tions are 2 or 3 cubes of ice, the
juice of 1/2 or 1 Lemon, 1 or
1-1/2 teaspoons Sugar and 1 or 2
jiggers of any of the following
liquors: Applejack, Brandy, Gin,
Rum, Whiskey or Vodka.

The proportions are a matter of
personal taste, depending on the
strength and sweetness of drink
desired.

The TOM COLLINS is a GIN COLLINS.
The JOHN COLLINS uses Holland
Gin.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 116. Collins.

Partant des Etats Unis ces ”longdrinks” ont entrepris une
tournée, qui les a rendus populaires à travers le monde entier. Jadis
n’existaient que les Tom Collins et les John Collins. Pour les Tom
Collins on se servait de l’Old Tom Gin (d’où leur nom) tandis que
jour les John Collins il était fait appel au Genièvre hollandais,
argement répandu chez nous. Mais comme les amateurs de Collins
se sont mis a remplacer le Gin et le Genièvre par d’autres spiri-
tueux, la famille des Collins à pris une extension tout à fait re-
marquable.
Voici la façon la plus usuelle pour préparer un Collins: dans
un grand tumbler mettez 3 ou 4 blocs de glace, versez dessus les
autres ingrédients prescrits; complétez d’un peu de soda frappé
et remuez légèrement le tout.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 116. Bourbon Collins.

Grand tumbler, glace
2 cuill. à thé sucre
Jus frais 1 citron
1 verre Bourbon Whisky
Ajouter les ingrédients à la
glace et compléter de soda.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 116. Charlie Collins.

Grand tumbler, glace
1 cuill. de jus de citron frais
2 cuill. à thé de sucre
1 verre Rhum de Jamaïque
Ajouter les ingrédients a la
glace et compléter de soda.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 116. Colonel Collins.

Voir: Bourbon Collins.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 116. Jack Collins.

Grand tumbler, glace
2 cuill. à thé sucre
Jus frais 1 citron
1 verre Calvados
Ajouter les ingrédients à la
glace et compléter de soda.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 116. Joe Collins.

Grand tumbler, glace
2 cuill. à thé sucre
Jus frais 1 citron
1 verre Vodka
Ajouter les ingrédients à la
glace et compléter de soda.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 117. John Collins.

Grand tumbler, glace
2 cuill. à thé sucre
Jus frais 1 citron
1 verre Genièvre de Hollande
Ajouter les ingrédients à la
glace et compléter de soda.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 117. Pedro Collins.

Grand tumbler, glace
1 cuill. à thé sucre
Jus frais 1 citron
1 verre Rhum clair
Ajouter les ingrédients à la
glace et compléter de soda.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 117. Pierre Collins.

Grand tumbler, glace
2 cuill. à thé sucre
Jus frais 1 citron
1 verre Cognac
Ajouter les ingrédients à la
glace et compléter de soda.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 117. Sandy Collins.

Grand tumbler, glace
2 cuill. à thé sucre
Jus frais 1 citron
1 verre Scotch Whisky
Ajouter les ingrédients à la
glace et compléter de soda.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 117. Tex Collins.

Grand tumbler, glace
2 cuill. à thé de miel
Jus frais 1/2 pamplemousse
Ajouter les ingrédients à la
glace et compléter de soda.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 117. Tom Collins.

Grand tumbler, glace
2 cuill. à sucre
Jus frais 1 citron
1 verre Old Tom Gin
Ajouter les ingrédients à la
glace et compléter de soda.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 117. Vodka Collins.

Voir: Joe Collins.

1957 Lawrence Blochman: Here’s How. Seite 113. Tom Collins.

2 ounces dry gin                      Juice of 1/2 lemon
1 teaspoon sugar                     Soda
Shake with ice, strain into a 14-ounce glass, add
several ice cubes, fill with soda. Decorate with a cherry
and lemon slice if desired. Serve with straws.
The Tom Collins was originally made with Old Tom gin,
but any dry gin will do. The John Collins is made with
Holland gin. The Collins can be made with vodka, rum,
brandy, or any other spirit.

1959 Anonymus: Manual de cocteleria. Seite 131. Tom Collin.

En vaso de 8 onzas
Pedazo de hielo
1/4 onza de jugo de limón
Una cucharadita de azúcar
1 1/2 onza de Ginebra Seca
Un 1/4 de soda

1959 Anonymus: Manzarbeitia y compagnia. John Collins.

El jugo de medio limón
1/2 cucharadita de azucar
1 línea de Ginebra Holandesa
FOCKINK
Bátase bien y cuélese en un vaso.
Añada un cubito de hielo asi co-
mo agua efervescente.

1959 Anonymus: Manzarbeitia y compagnia. Tom Collins.

El jugo de 1/2 limón
1/2 cucharadita de azúcar
1 copa de Ginebra Holandesa
FOCKINK
Bátase bien y cuélese a un vaso
alto, agregando un cubito de hie-
lo y agua efervescente.

1959 Fernando Gaviria: El coctel y sus derivados. Seite 65. Tom Collins.

Prepárese en vaso de Fizz:
Unos pedacitos de hielo.
Una rodaja de limón.
Unas gotas de jugo de limón.
Dos cucharadas de azúcar.
Una copa de Ginebra M. G.
Termínese de llenar con soda, muévase con
una cucharilla larga y sírvase en el mis-
mo vaso.

1960 Anonymus: Recetas para coctels. Seite 26. Collins.

En un vaso de 12 onzas.
1 cucharadita de azúcar
El jugo de 1/2 limón
1 1/2 onzas de Ron
Se combinan el azúcar y el jugo de limón. Se
añaden dos o tres cubitos de hielo. Se agrega
el Ron. Se llena el vaso con agua de soda. Si se
desea, puede adornarse con una cereza y una
rajita de naranja.

1960 Anonymus: Recetas para coctels. Seite 57. Tom Collins.

En vaso de 8 onzas.
Pedazo de hielo
1/4 onza de jugo de limón
Una cucharadita de azúcar
1 1/2 onza de Ginebra Seca
Un cuarto de soda

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 102. Collins.

These are normally summer or hot weather drinks, long
and refreshing and made with plenty of ice. There is
some doubt as to their origin, though they are often claimed
to be American and may have been derived from the
Gin Sling. However, as gin was widely drunk in the
British Isles long before it gained popularity in the United
States, it is quite probable that the drink may have
originated on this side of the Atlantic. A clue to this is
contained in a book called „Drinks of the World“ published
in 1892. This contains the following rhyming verse in
connection with a celebrated waiter of the time : —
„My name is John Collins, headwaiter at Limmer’s
Corner of Conduit Street, Hanover Square.
My chief occupation is filling brimmers
For all the young gentlemen frequenters there.“
The book states that the ingredients of the drink dis­-
pensed by this gentleman were gin, soda, lemon and sugar.
There is no doubt that the Collins has developed a large
family since the early days and some of its cousins are
Gin Coolers, Gin Rickeys, etc., information about which
will be found in following sections.
In the 1930’s and before a John Collins was made with
Dutch Gin, and Tom Collins with „Old Tom“ Gin. The
modern trend in the British Isles is to use London Dry for
both these drinks.