Last summer we were enjoying an outdoor meal with friends and Chantel C ordered a Tom Collins. It’s a classic cocktail but I don’t ever hear anyone ordering one. Chantel remarked that it was the perfect summer drink – cool and refreshing. Ed and I tried one at home a few weeks later and were in agreement.
The Tom Collins was first written about in 1876 by Jerry Thomas, a New York City bartender who was known as ‘the father of American mixology.’ It contains gin, lemon juice, simple syrup and seltzer (carbonated) water. This drink was so popular there are actually specific Collins glasses. Pictured here is a highball glass – a Collins glass is slightly higher and narrower.
The Tequila Collins is a take on the Tom Collins – substituting tequila for gin and agave nectar for simple syrup. Some call it a ‘Juan Collins’ and use lime juice in place of lemon juice. A 100% agave silver or blanco tequila for this cocktail will work just fine – there’s no need for anything aged such as a reposado or añejo. Garnish it with a Maraschino cherry (preferably Luxardo) and a lemon slice. The juice from the cherry turns the drink a pale pink.
The background for this photo is a placemat we bought in a marvelous outdoor market in Roussillon in Provence, France. I know it’s not the right country but the design reminded me of an agave plant – the source of both tequila and agave nectar.
With Cinco de Mayo right around the corner, I wanted to offer an alternative to the traditional margarita.
| Tequila Collins | Print |
- 2 ounces silver or blanco tequila
- 1 ounce freshly squeezed lemon juice (~ 1 lemon)
- 1 teaspoon agave nectar
- Seltzer water
- Garnish with a Maraschino cherry and lemon slice
- Pour tequila, lemon juice and agave nectar into a cocktail shaker. Fill with ice and shake for 15 to 20 seconds.
- Pour cocktail into a Collins or highball glass filled with ice. Top off with seltzer water.
- Garnish with a Maraschino cherry and lemon slice.
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