Tom Collins Recipe
Tanqueray Gin, Lemon, Grapefruit and Herbs, Soda
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Ingredients
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Cocktail Base
Carbonation & Finish
Herb & Garnish
Method
Prep
Chill glass
Place a Collins or highball glass in the freezer or fill it with ice water while you prepare the cocktail to chill.
Juice citrus
Juice fresh lemons to yield 0.75 oz (about 1/2 lemon) and juice a small section of grapefruit to yield 0.25 oz. Strain to remove pulp and seeds.
Make or measure simple syrup: combine equal parts sugar and hot water if not prepared (1:1). Cool before using.
Mixing
Combine base ingredients
In a cocktail shaker, add 2 oz Tanqueray gin, 0.75 oz fresh lemon juice, 0.25 oz fresh grapefruit juice, and 0.5 oz simple syrup. Add a few ice cubes to the shaker.
Shake
Shake vigorously for about 10–12 seconds until the shaker is well chilled and slightly frosty.
Prepare glass
Discard ice water from the chilled glass if used. Fill the chilled Collins/highball glass with fresh ice cubes (about 1 cup).
Strain
Double-strain the shaken mixture over the fresh ice into the prepared glass to remove small ice chips and any pulp.
Top with soda
Top with approximately 2 oz (about 60 ml) of chilled soda water. Gently stir once or twice with a bar spoon to integrate without losing too much carbonation.
Finish & Garnish
Herb aroma
Lightly slap the thyme sprig between your palms (or run it along your wrist) to release its oils and place it in the drink near the rim for aroma.
Garnish
Twist a grapefruit peel over the drink to express oils, rub the peel around the glass rim if desired, and either drop the twist in or perch a thin wheel on the rim.
Serve immediately with a straw and a small bar spoon. Recommend tasting and adjusting: add 0.25 oz more simple syrup if you prefer sweeter, or an extra 0.25 oz grapefruit for more citrus complexity.