Tom Collins
Source:
Bartender's Manual or How To Mix Drinks of the Present Style
page:
59
3/4
table-spoon
sugar
Ingredient: sugar
What it is: AdditiveMany 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
3
to 4
dash
lime
or lemon juice
Ingredient: lime
What it is: FruitA number of different fruits (generally citruses), both species and hybrids, which have their origin in the Himalayan region of India, and which are typically round, green to yellow in color, 3–6 cm in diameter, generally containing sour and acidic pulp.
3
to 4
piece
ice
broken
Ingredient: ice
What it is: AdditiveThe new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
1
wine-glass
Old Tom Gin
Substitution:
gin (London Dry)
(genuine only)
Ingredient: Old Tom Gin
What it is: GinA lightly sweetened Gin popular in 18th-century England that now is rarely available.
1
bottle
soda water
(Use an extra large bar glass.)
Ingredient: soda water
Also Known As: seltzer, sparkling water, fizzy water What it is: AdditiveWater which is carbonated and thus made effervescent by the addition of carbon dioxide gas under pressure. In 1767 Englishman Joseph Priestley invented soda water, also known as Carbonated water, when he first discovered a method of infusing water with carbon dioxide when he suspended a bowl of water above a beer vat at a local brewery in Leeds, England.
Mix wll 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.
