The Juice of 1/2 Lemon. (Juice 1/2 Lemon)
1/2 Tablespoonful Powdered Sugar. (1/4 oz Rich Simple Syrup)
1 glass Hollands Gin. (2 oz Bols Genever)
Shake well and strain into long tumbler. Add 1 lump ice and split of soda water
The last of the Collins family, for Savoy purposes, is the “John Collins”. I guess the interesting part is that in modern bar nomenclature, if you ordered a John Collins you’d likely get a Bourbon Collins, not a Genever Collins. It’s true that Genevers were rather thin on the ground for most of the 20th Century and that during most of that time, London Dry Gin was the dominant style. If you ordered a Genever Collins, you would likely get a blank look. Even in Europe, where Genever was still available, not many people were mixing with it.
Actually, strike that, as far as I know, no one was mixing with it.
To be honest, I’m not super sold on the John Collins as a good use for Genever. Because Genever doesn’t have the botanical intensity of London Dry or Old Tom, it doesn’t have a huge impact in the drink. Basically tastes like boozy, fizzy lemonade. There’s a little maltiness from the Genever, but it doesn’t have much presence in the drink.
It’s perfectly fine, but it doesn’t sell itself. You can definitely see why Genever went by the wayside for drinks of this nature.
In the previous Tom Collins Whisky post, I mentioned that I should try making a Collins with unaged Whisk(e)y.
So as a bonus round, I made a half Collins with the Low Gap Clear Whiskey.
Wow, was that good!
I am a little dubious about the whole “White Whiskey” category, but the Low Gap really shines in a Tom Collins. Pot Still for the win!
Highly recommended, maybe my favorite Collins of the bunch.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.