Photographed in an Urban Bar Fluet Highball 1910 45cl
2 oz | Caribbean blended rum aged 6-10 years |
3⁄4 oz | Lemon juice (freshly squeezed) |
1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
1 dash | Angostura Aromatic Bitters |
2 oz | Thomas Henry Soda Water |
It's more common to find rum mixed with lime juice, but the Rum Collins calls for lemon, and this combines brilliantly with the aged rum in this long refreshing cocktail.
In his 1948 The Fine Art of Mixing Drinks David A. Embury says, "Originally there were two brothers only in the Collins family - Tom and John. During recent years, however, numerous cousins have appeared on the scene - Pedro, Pierre, Sandy, Mike, Jack, the Colonel and several others whose first names have not yet been officially recorded in the baptismal registry."
Captain Collins - with Canadian whisky
Colonel Collins - with bourbon whiskey
Dutch Collins or Genever Collins (aka Phil Collins) - with genever/jenever/Hollands
Jack Collins - with calvados
Jock Collins or Sandy Collins - with Scotch whisky
Joe Collins or Vodka Collins - with vodka
John Collins - with London dry gin
Jose Collins or Pepito Collins - with tequila
Mike Collins or Ronan Collins - with Irish whiskey
Pedro Collins - with light white rum
Pierre Collins - with cognac/brandy
Pisco Collins - with pisco
Rum Collins - with aged rum
Tom Collins - with old tom gin
Whiskey Collins - with bourbon/rye whiskey
Adapted from a recipe featured in the 1932 menu of Sloppy Joe's Bar in Havana, Cuba.
RUM COLLINS
Sloppy Joe's menu, 1932
The juice of a Lemon
1 Part of Rum.
Seltzer water.
Serve in a 10 ounce glass with cracked ice.
See the history of the Collins cocktail on our Tom Collins page.
One serving of Rum Collins contains 222 calories
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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