Tom Collins Recipe: A Bright, Bubbly Gin Highball

The Tom Collins is a classic American gin highball made with gin, fresh lemon juice, simple syrup, and sparkling water, served cold over ice. Its balance of tart citrus, gentle sweetness, and lively bubbles makes it refreshing and easy to mix to taste; exact versions vary in their proportions and garnishes. This alcoholic drink is for adults of legal drinking age; drink responsibly.

Ingredients

2 fl oz (60 ml) London dry gin
1 fl oz (30 ml) freshly squeezed lemon juice, strained of seeds
¾ fl oz (22 ml) simple syrup, preferably chilled
3–4 fl oz (90–120 ml) chilled club soda or sparkling water, to top
1 cup ice (about 140 g) for shaking, plus 1 cup (about 140 g) fresh ice for serving
1 lemon wheel or wedge, for garnish; add 1 maraschino cherry if desired

Instructions

Prepare the glass and citrus. Fill a tall Collins glass with the serving ice. Juice a lemon and measure 1 fl oz (30 ml); strain out any seeds and large pulp pieces. Fresh juice gives the drink its clean, vivid citrus flavor. If you like a less tart drink, begin with ¾ fl oz (22 ml) juice and adjust after tasting.
Shake the base. Add the gin, lemon juice, simple syrup, and 1 cup (about 140 g) of ice to a cocktail shaker. Close it securely and shake briskly for about 10–12 seconds, until the outside of the shaker feels cold. This combines the sweet and sour ingredients and chills them quickly. Do not add the club soda to the shaker; shaking a carbonated drink can cause pressure to build and drives off its bubbles.
Strain over fresh ice. Discard any water that has collected in the prepared glass, keeping the ice. Strain the shaken mixture into the glass. A standard cocktail strainer is enough; a fine strainer is useful if you want to remove more lemon pulp, but it is optional.
Top and finish. Pour in 3 fl oz (90 ml) chilled club soda, then give the drink one gentle lift from the bottom with a bar spoon or straw. Taste before adding more soda: use up to 4 fl oz (120 ml) for a taller, lighter drink. Garnish with a lemon wheel or wedge, and add a cherry if you enjoy the traditional-looking finish. Serve while the drink is cold and fizzy.

Tips

Measure the sour and sweet carefully. Lemon size and ripeness vary, so measuring the juice makes the result more dependable than squeezing directly into the shaker. The recipe’s 1 fl oz (30 ml) lemon juice and ¾ fl oz (22 ml) syrup make a balanced starting point. After topping with soda, adjust the next drink by a small amount rather than making a large change all at once.
Use cold ingredients and fresh serving ice. Chilled soda keeps more of its carbonation, and fresh, solid cubes melt more slowly than small or partly melted ice. Shaking with one portion of ice and pouring over another also avoids transferring the diluted shaker ice into the glass.
Choose a suitable gin. London dry gin is a dependable choice because its juniper and citrus notes stand up to lemon and soda. A softer contemporary gin will make a milder drink, while a strongly flavored gin can take over. There is no need to use a rare bottle; choose a gin whose flavor you enjoy in a simple mixed drink.
Use simple syrup, not undissolved sugar. Granulated sugar may settle in a cold drink and leave uneven sweetness. If making syrup, gently warm equal volumes of sugar and water just until the sugar dissolves, then cool it completely before mixing. A standard 1:1 syrup works well; richer 2:1 syrup is sweeter, so start with less.

Serving Suggestions

Serve the Tom Collins in a tall Collins or highball glass, with enough room for ice and soda. A lemon wheel on the rim adds a fresh aroma as you sip; a lemon wedge is practical if someone wants to squeeze in extra citrus. A cocktail cherry is optional rather than essential. For a small gathering, set out lemon wheels, cherries, and extra soda so each person can choose a garnish and make the drink longer or more citrus-forward.

This is a good aperitif-style cocktail or a companion to a casual meal, especially dishes with grilled vegetables, salty snacks, or bright herbs. Its lemony profile can also work alongside seafood or a simple sandwich, without needing a complicated garnish. If serving several people, mix and chill the gin, lemon juice, and syrup in advance, then pour individual portions over ice and add soda just before serving. That keeps the bubbles lively and lets you adjust each glass.

Variations

Make it less sweet or more tart. Reduce the simple syrup to ½ fl oz (15 ml) for a drier drink, or increase the lemon juice slightly for more sharpness. Make small adjustments and taste before adding more. Because soda dilutes the flavor, make the final decision after topping.
Try a different spirit. A vodka Collins uses vodka in place of gin and has a more neutral flavor, while a whiskey Collins brings warmer, fuller notes. Keep the lemon, syrup, soda, and basic method the same at first, then adjust sweetness to suit the spirit. These are related highballs, not gin Tom Collinses.
Use another citrus fruit. Lime juice can replace the lemon juice for a sharper, more tropical edge. Fresh grapefruit juice creates a softer, more bitter-sweet variation; start with ¾ fl oz (22 ml) grapefruit juice and taste, since it differs in acidity from lemon. Keep the classic lemon version if you want the familiar flavor.
Add a gentle herbal note. Lightly clap a fresh mint sprig between your hands and use it as a garnish, or briefly shake a small sprig with the drink before straining. Avoid muddling it aggressively, which can release bitter flavors. A thin cucumber ribbon is another mild garnish that changes the aroma without requiring a new syrup.

Storage and Reheating

A Tom Collins is best assembled and served immediately: ice melts and soda loses its fizz, so a finished drink does not keep its original texture. If a prepared drink or an untopped batch has been sitting at room temperature, refrigerate it within 2 hours. For the best flavor, use a batched gin, lemon, and syrup mixture the same day; keep it covered in the refrigerator and add the soda only when pouring. Do not store a finished drink with ice in it.

Fresh lemon juice can be kept in a clean, covered container in the refrigerator and is best used within about 24 hours. Homemade simple syrup should be cooled, transferred to a clean sealed container, and refrigerated; use it within about 2 weeks and discard it if its appearance or smell changes. Keep club soda sealed and chilled, following its package guidance after opening. Reheating is not appropriate for this cold cocktail.

Frequently Asked Questions

What does a Tom Collins taste like?
It tastes bright and citrusy, with sweetness from the syrup, herbal notes from gin, and a crisp finish from the soda. The drink should not taste sharply sour or syrupy. If it does, adjust the lemon or syrup in small increments the next time, and remember that the amount of soda changes how concentrated it tastes.

Can I make a Tom Collins without a cocktail shaker?
Yes. Stir the gin, lemon juice, and syrup together in a glass or small pitcher until combined, then pour over fresh ice and top with soda. Shaking chills and blends the base more quickly, but it is not essential. Avoid stirring the soda vigorously so it stays fizzy.

Can I use bottled lemon juice?
Fresh lemon juice is preferable because it usually tastes brighter and less flat in a simple drink. Bottled juice can work when fresh lemons are unavailable; choose plain lemon juice rather than a sweetened lemonade product. Start with the same measured amount, taste after adding soda, and adjust the syrup if the bottled juice is especially sharp.

What is the difference between a Tom Collins and a Gin Fizz?
Both commonly combine gin, lemon, sugar, and soda, and recipes differ across bartending traditions. A Tom Collins is typically served over ice in a tall glass, while a Gin Fizz is often shaken and served without ice in a smaller glass. Some fizz versions also include egg white, which this recipe does not use.

Can I make a pitcher for guests?
Yes. Multiply the gin, lemon juice, and syrup by the number of servings, combine them in a covered pitcher, and refrigerate until serving. Pour about 3 fl oz (90 ml) of the base per drink over ice, then top each glass with soda rather than adding all the soda to the pitcher. This keeps carbonation from fading and makes it easier to tailor each serving.

What if I do not have simple syrup?
Stir equal parts sugar and warm water until the sugar dissolves, then let the syrup cool before using it. For one drink, you can dissolve about 1 teaspoon of sugar in the lemon juice first, though the texture may be less smooth than with syrup. Do not add hot syrup to the shaker, since it will warm the drink and melt the ice faster.

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