JOHN COLLINS
The John Collins: A Bourbon Take on a Classic
The John Collins traces back to the 1860s and was originally made with gin. The drink was named after John Collins, a head waiter at Limmer's Hotel in London. The first printed recipe appeared in the 1869 "Steward and Barkeeper's Manual," calling for gin, lemon juice, sugar, and soda water.
Over time, the John Collins evolved into a bourbon-based drink. By the 1970s, bourbon became the standard replacement for the original genever or Holland gin, giving the cocktail a richer, warmer profile. Today, when someone orders a John Collins, they're getting bourbon, while the gin version is called a Tom Collins.
The recipe is simple: two ounces bourbon, three-quarters ounce fresh lemon juice, three-quarters ounce simple syrup, and club soda to top. It's essentially a sparkling Whiskey Sour served tall.
Any bourbon works here - Buffalo Trace, Four Roses, Maker's Mark, or Bulleit are all solid choices. The bourbon brings caramel and vanilla notes that play well with the tart lemon and fizzy soda. Fresh lemon juice is mandatory - bottled juice won't give you that bright citrus pop this drink needs.
Making it takes under a minute. Add bourbon, lemon juice, and simple syrup to a highball or Collins glass filled with ice. Top with club soda, stir gently, and garnish with a lemon wheel and maraschino cherry.
The John Collins is refreshing without being too sweet or too tart. The bourbon provides backbone, the lemon adds brightness, and the soda water keeps everything light and drinkable. It works perfectly for summer but honestly fits any season.
What makes this drink special is how versatile the Collins formula is - swap the spirit and you've got endless variations. But the bourbon version stands out with that warmth and depth that gin can't quite match.
RECIPE:
2 oz bourbon
¾ oz lemon juice
½ oz simple syrup
Club soda
Method:
Build over ice in a Collins glass.
Top with soda and stir gently.