Burton sometimes tosses the husks of the lemons in her cocktail shaker, too, to blend in extra aromatics. “If individually squeezing lemons, be sure to remove the seeds and any bitter pith,” says Sophie Burton, beverage director, Politan Row Chicago. “Nothing makes the drink like the freshest possible lemon,” he says. Zachary Pease, owner of NYC’s My Friend Duke, suggests squeezing your lemon juice immediately prior to making the drink for the best and brightest citrus notes. You already know fresh-squeezed juices are always superior to the bottled or jarred stuff when you’re making cocktails. “Old Tom gin has a slight malty sweetness and is beautifully highlighted by fresh lemon juice.” Your juice should be fresher than fresh. “If you use a London Dry gin like Beefeater or Bombay, the drink will be too juniper-focused,” says Aneka Saxon, beverage director, Machine, Chicago. Old Tom gins contain a small amount of beet sugar, making them fuller-bodied and less juniper-y than other styles. Most bartenders swear by Old Tom gin when making Tom Collinses - hence the name, Tom. How to Make a Tom Collins Your gin matters. Whether you’re mixing a batch for friends, or simply treating yourself, here are six expert tips for making an excellent Tom Collins at home. Origin stories like these are difficult to fact-check but make for good cocktail party chatter. When this punch was made with Old Tom gin, one version of the story goes, it was called a Tom Collins. As legend has it, John Collins, a bartender at London’s Limmer’s Hotel, made a gin punch so popular it inspired a limerick and even made an appearance in a Victorian writer’s memoirs. Comprised of gin, lemon juice, sweetener, and soda water, it’s an easy-drinking cocktail, the sort modern-day enthusiasts call a “porch pounder.” “I absolutely love a good Tom Collins, they're simple, classic, and refreshing,” says Marisa Marzilli, beverage manager at Dram Yard in Wilmington, N.C. Best Practices: For Simple Refreshment, Make a Tom Collins
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