This is an ideal cocktail for guests that like things sweet and fruity - with a slight kick !
- 10 Fresh Raspberries
- 2 Shot Tanqueray London Dry Gin
- 1/2 Shot Creme de Framboise Liqueur
- 1 & 1/2 Shot Freshly squeezed Lemon Juice
- 1/2 Shot Sugar Syrup
- 3 Dash Angostura Orange Bitters
- Top up with Soda (Club Soda Water)
- First, Muddle the Raspberries in the Cocktail Shaker
- Add all the ingredients into the Cocktail shaker over ice
- Strain into a COLLINS glass
- TOP with soda, stir and serve with straw
In England, this drink is traditionally credited to John Collins, a bartender who worked at Limmer’s Hotel, Conduit Street, London. The ‘coffee house’ of this hotel, a true dive bar, was popular with sporting types during the 19th century, and famous, according to the 1860s memoirs of a Captain Gronow, for its gin-punch as early as 1814.
Others say that the Tom Collins originated in New York, and takes its name from the Great Tom Collins Hoax of 1874, a practical joke which involved telling a friend that a man named Tom Collins had been insulting them, and that he could be found in a bar some distance away, and took the city by storm. This is supported by the fact that the first known written occurrence of a Tom Collins cocktail recipe is found in the 1876 edition of Jerry Thomas' ‘The Bartender’s Guide’.
notes by Simon Difford