Pierre Collins
A Collins made with cognac.
Shaken · Highball · Medium · about 3 minutes · about 9% ABV
Ingredients
- 50 ml Cognac
- 25 ml Fresh lemon juice
- 20 ml Sugar syrup
- 90 ml Soda water
- Lemon wheel (garnish)
Method
- Pour 50 ml cognac into the shaker
- Add 25 ml fresh lemon juice
- Pour 20 ml sugar syrup into the shaker
- Add ice
- Shake hard
- Strain
- Top with 90 ml soda water
- Garnish
Tip
Fresh lemon, cold soda.
About the Pierre 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.
Pierre Collins FAQ
What's in a Pierre Collins?
50 ml cognac, 25 ml fresh lemon juice, 20 ml sugar syrup, 90 ml soda water, garnished with lemon wheel.
How strong is a Pierre Collins?
About 9% 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 Pierre Collins?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Pierre Collins in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
