Tom Collins: A Ripper Drink Revived For Aussie Legends

Crack open a cold one and take a trip down memory lane with the Tom Collins –

I’m your host, KAD, and I’ve been slinging drinks and navigating the world of hospitality for over two decades.
The past 15 years, I’ve perfected my bartending skills, experimented with countless flavor combinations, and learning a thing or two about how to keep the party going behind the bar.

Whether you’re a seasoned bartender like me just looking for some fresh inspiration or a complete beginner who is eager to whip up impressive cocktails at home, Shake, Sip, Serve is here to be your guide.

In the below blog, I’ll be sharing my knowledge and experience on everything from classic cocktails and innovative new creations to essential bartending techniques and industry secrets. I’ll also be offering tips on stocking your home bar, mastering the art of presentation, and creating a memorable experience for your guests.

So, grab your shaker, dust off your favorite glassware, and get ready to embark on a delicious journey into the world of bartending!
Let’s Shake, Sip, and Serve up something amazing together.

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The Tom Collins: More Than Just a Fizzy Gin Drink

The Tom Collins is one of the earliest gin-based highballs, dating back to the 19th century. While today it’s seen as a simple summer refresher, its story is tied to:

Old Tom Gin: A sweeter, less juniper-heavy gin style that bridged the gap between Dutch genever and modern London Dry.
The Collins Hoax of 1874: A running barroom joke in New York where patrons were told “Tom Collins is looking for you” at another pub. When they arrived, they’d be served this cocktail. The joke spread so widely it made newspapers, cementing the cocktail’s name.
Cultural staying power: It became one of the first “named” cocktails that appeared in print (Jerry Thomas’s Bartender’s Guide).

This isn’t just a gin with bubbles — it’s a living piece of cocktail history.

Tom Collins Recipe (Australian Measurements)

Ingredients:

60 mL gin (citrus-forward or Old Tom style if available)
22 mL freshly squeezed lemon juice
15 mL sugar syrup (1:1 ratio, adjust to taste)
Soda water (about 90–120 mL)
Ice cubes
Garnish: lemon wedge + maraschino cherry

Method:

Fill a Collins glass (or tall highball) with ice.
Add gin, lemon juice, and syrup.
Stir gently to mix and chill.
Top with soda water.
Garnish with lemon and cherry.

💡 Bartender Tip: Use cold soda water straight from a fresh bottle to lock in fizz. Flat soda kills the drink.

Why the Tom Collins Works

The cocktail is built on the golden ratio of balance:

Spirit: Gin provides botanical complexity.
Sweet: Syrup softens sharp citrus.
Sour: Lemon juice delivers brightness.
Dilution & fizz: Soda adds refreshment while extending the drink.

It’s the same structural balance that makes a Margarita or Daiquiri work, but with the effervescence of a spritz.

Variations of the Collins Family

The Tom Collins inspired an entire family of cocktails:

Vodka Collins → smooth and neutral.
John Collins → bourbon-based, richer and slightly caramel.
French 75 crossover → swap soda for sparkling wine.
Aussie Lemonade Collins → a sweeter twist popular at barbecues, using lemonade instead of soda water.

Bartender Education – Common Mistakes

Using bottled lemon juice: Always fresh-squeezed, otherwise the drink tastes harsh.
Forgetting ice top-up: If you don’t fill the glass with ice, dilution is too fast and fizz disappears.
Wrong glassware: A Collins glass isn’t just for looks — its narrow shape helps retain bubbles.
Over-sweetening: This should be refreshing, not syrupy. Taste as you go.

Perfect Food Pairings

Seafood: Oysters, prawns, grilled barramundi — acidity and fizz cut through briny or fatty textures.
Salads: Citrus-dressed greens or watermelon-feta salad complement the brightness.
Spicy dishes: Thai curry, spicy chicken wings, or tacos — the fizz cools heat.
BBQ: Perfect contrast for smoky ribs or chargrilled meats.

FAQs

Why is it called a Tom Collins?
After the 1874 “Tom Collins Hoax” in New York, bartenders served the drink under that name.

Can I use lemonade instead of soda water?
Yes. Soda water = crisper, drier. Lemonade = sweeter, fruitier (common in Australia).

What’s the best gin for Tom Collins?
Citrus-led gins like Four Pillars Rare Dry or Tanqueray No.10, or traditional Old Tom gin for authenticity.

Thanks for joining us behind the bar!

The bartending community is a vibrant and supportive one, and I’m excited to build that community here on Shake, Sip, Serve. I’d love to hear your thoughts, questions, and experiences in the comments below. What are you shaking up these days? What topics would you like to see covered in future posts? Let’s connect and continue the conversation!

Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: Liquor & Gaming NSW

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