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drink named for him, you can take otu: word for it that
this one is among the best known and best liked drinks
in New Orleans, and all points West, East, and North.
Like many another thirst-quencher, the Tom Collins is
subject to infinite variations. It is not difficult to con
coct and no knack is needed to make it just right, but
we implore you not to leave out the dash of orange flow
er water. Depart not from the recipe above, sanctioned by
John Swago, one of the best old-time mixologists who
ever pushed a Tom Collins across polished mahogany.
Then there is Rum Collins, or "Charley Collins",
which found its way into New Orleans from Cuba. To
make this one substitute Cuban type rum, Bacardi or
like brands, for the dry gin, but don't leave out the dash
of orange flower water.
John Collins
1 barspoon powdered sugar
1 lemon—juice only
1 dash orange flower water
'/2 lime—^juice only
3-4 jigger rye whiskey
V* jigger rum
2 ounces seltzer water
A John Collins is made exactly like the Tom Collins
with one exception . . . use no gin. The same amount of
sugar, lemon, orange flower water, lime and seltzer. Sub
stitute for the gin three-quarters of a jigger of rye
whiskey plus one-quarter jigger rum. Mix, stir, and ice
in the same way you fixed up Brother Tom, and there
you have a cooling summer drink, preferred by many to
the one named for Tom Collins.
Forty-seven