John Collins
A Collins made with bourbon. Warmer than its gin cousin.
Built in glass · Highball · Easy · about 2 minutes · about 12% ABV
Ingredients
- 50 ml Bourbon
- 25 ml Fresh lemon juice
- 20 ml Sugar syrup
- 60 ml Soda water
- Lemon wheel (garnish)
- Cocktail cherry (garnish)
Method
- Ice the glass
- Pour 50 ml bourbon into the glass
- Add 25 ml fresh lemon juice
- Pour 20 ml sugar syrup into the glass
- Top with 60 ml soda water
- Stir once
- Garnish
About the John Collins
The John Collins is said to be named after a head waiter at Limmer's Old House in London in the early 1800s, who served a famous gin punch. Today it is often made with bourbon to set it apart from the Tom Collins.
The fizz and Collins family. Tall, sour and fizzy drinks became popular in the second half of the 1800s, once soda water was easy to get. Jerry Thomas printed the Tom Collins in 1876, the Gin Fizz was a craze in New Orleans and the Rickey was born in Washington, D.C. in the 1880s. They all add soda to a sour to make it long and refreshing.
John Collins FAQ
What's in a John Collins?
50 ml bourbon, 25 ml fresh lemon juice, 20 ml sugar syrup, 60 ml soda water, garnished with lemon wheel and cocktail cherry.
How strong is a John Collins?
About 12% ABV once mixed with ice, which is 1.6 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a John Collins?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve a John Collins in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
