by Hanky Panky
*LUPEC Boston’s latest ruminations, in case you missed ‘em in this week’s Dig
After a damp start to summer, afternoons by the pool and furloughs to the beach are upon us. When the dog days of summer come barking at my door, this LUPECer likes to put down her Hanky Panky and pick up a Collins. This classic tall drink is the perfect refresher for an afternoon on the patio.
The Collins is a tall variation of a classic punch. The most common Collins is the Tom Collins, a mixture of Old Tom Gin, lemon juice, sugar and soda water. According to David Wondrich’s Imbibe, the Tom Collins was born as the John Collins and shared its moniker with the headwaiter at Limmer’s Hotel in London. We aren’t certain how the drink made the jump from John to Tom, but most likely it was related to the drink’s use of Old Tom Gin. After the switch took place, the name John Collins became used for a bourbon Collins.
I enjoy both the Tom and John Collins, but in true LUPEC fashion, I would like to throw my hat in the ring with the Gail Collins. In 2001, Gail Collins became the first female editor of the editorial page of the New York Times. She also penned one of my favorite books on women’s history, America’s Women: 400 Years of Dolls, Drudges, Helpmates and Heroines. The Gail Collins features the current hot spirit tequila and forgoes simple syrup by using maraschino liqueur as a sweetener. The sloe gin and lemon provide refreshing tartness and balance. Grab your ice trays and build yourself a thirst-quenching Gail Collins.
1 oz blanco tequila
1 oz sloe gin
0.5 oz maraschino liqueur
0.5 oz lemon juice
2 dashes angostura orange bitters
Build in a Collins glass over ice. Garnish with a lemon twist.