Colonel Collins
Ingredient
- 2 oz Bulleit Bourbon
- 5⁄6 oz Lemon juice
- 1⁄2 oz Monin Pure Cane Syrup
- 1⁄2 oz Sugar syrup 'rich'
- 1 2⁄3 oz Thomas Henry Tonic
- 1 2⁄3 oz Thomas Henry Soda Water
Glass:
Serve in a Collins glass
How to make:
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with soda, stir and serve with straws.
Review:
Sweetened, soured and diluted bourbon.
Variant:
In his 1948 The Fine Art of Mixing Drinks David A. Embury says, "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."
Captain Collins - with Canadian whisky
Colonel Collins - with bourbon whiskey
Dutch Collins or Genever Collins (aka Phil Collins) - with genever/jenever/Hollands
Jack Collins - with calvados
Jock Collins or Sandy Collins - with Scotch whisky
Joe Collins or Vodka Collins - with vodka
John Collins - with London dry gin
Jose Collins or Pepito Collins - with tequila
Mike Collins or Ronan Collins - with Irish whiskey
Pedro Collins - with light white rum
Pierre Collins - with cognac/brandy
Pisco Collins - with pisco
Rum Collins - with aged rum
Tom Collins - with old tom gin
Whiskey Collins - with bourbon/rye whiskey
History:
Some call a bourbon-based Collins a "John Collins". A John Collins was originally made with genever, then old tom gin and finally London dry gin. The misappropriation of the name John Collins for a whiskey-based Collins is explained in a notation under the Holland Gin-based John Collins recipe in Stanley M. Jones' 1977 Jones' Complete Barguide. " Note: Since Holland Gin is in few bars, Bourbon is often substituted to get the Holland Gin heavier effect. Holland Gin is also "malty" so Scotch would also be a good substitute."
Nutrition:
One serving of Colonel Collins contains 201 calories
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Garnish:
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