The Tom Collins harkens at least to 1882’s Harry Johnson’s New and Improved Bartender’s Manual, or How to Mix Drinks of the Present Style, in English and German. It’s the child of an even older drink, the John Collins.
The John Collins, named for the head waiter at a London restaurant, called for gin as its spirit. That would have been Dutch genever or Old Tom gin in those days, and eventually the Old Tom version came to be known as a Tom Collins. After the development of the Coffey still ushered in the age of London Dry style gin, it replaced Old Tom almost completely over the course of the 20th century – but the name stuck.
Old Tom gin is a good deal sweeter than London Dry or Plymouth styles. This recipe is balanced for the latter; if you’re using Old Tom, try it first with half the sweetener and increase as needed.
Cocktail wizard gaz regan suggests a lovely variation: instead of using simple syrup and lemon juice, muddle a heaping tablespoon of granulated sugar with a half a lemon in wedges, caipirinha-style.
