The Basil Collins is the Tom Collins's herbal cousin. Gin, lemon, sugar, and soda over ice, the same long-drink backbone as the original, with fresh basil and rhubarb bitters added to pull the whole thing into garden territory. We build ours on Naught Australian Dry Gin, juniper-led and native-botanical, which sits naturally with the basil and the bittersweet edge of the rhubarb.
INGREDIENTS:
- 60ml Naught Australian Dry Gin
- 25ml Lemon Juice
- 20ml Semi-Rich Sugar Syrup
- 3 Basil Leaves
- 2 Dashes Fee Brothers Rhubarb Bitters
- Soda Water, to top
GARNISH:
- Lemon Wedge
- Basil Sprig
INSTRUCTIONS:
Gently muddle the basil leaves in a shaker.
Add the gin, lemon, sugar syrup, rhubarb bitters, and ice, and shake hard for 15 seconds.
Strain into a highball glass over fresh cubed ice and top with soda water.
Stir gently to combine, then top up with a little more soda. Garnish with a lemon wedge and a fresh basil sprig.
The Basil Collins: a quick history
The Tom Collins is a mid-1800s London long drink, attributed to John Collins, the head bartender at Limmer's Old House on Conduit Street. The original was made with Old Tom gin, which is where the modern name comes from. From the late 1800s onward, the Collins template spawned a family of variations, the John Collins (with whiskey), the Mike Collins (with Irish whiskey), the Pedro Collins (with rum), and many more.
The Basil Collins is a modern entry in that family, emerging out of the craft cocktail revival of the early 2000s when bartenders began muddling fresh herbs into classic templates. Basil pairs surprisingly cleanly with gin, lemon, and a touch of bitters, and the result is a long, refreshing cocktail that drinks much greener than its parent.
You'll also love
- Naught Gin Fizz, another long, refreshing gin classic
- Naught Southside, the gin, lime, mint and sugar classic
- Eastside, the cucumber and mint gin sour
Frequently asked questions
What is a Basil Collins?
The Basil Collins is a modern variation on the classic Tom Collins. It uses the same gin, lemon, sugar, and soda backbone, with fresh muddled basil and rhubarb bitters added for an herbal, slightly bittersweet character. It is served long, over ice, in a highball glass.
What is the difference between a Tom Collins and a Basil Collins?
A Tom Collins is gin, lemon juice, sugar syrup, and soda water. A Basil Collins keeps that base intact and adds muddled basil and a couple of dashes of rhubarb bitters, giving the cocktail an herbal, garden-fresh edge with a soft bittersweet note from the rhubarb.
What kind of basil should I use?
Sweet basil, the Italian-style basil sold in most supermarkets, works perfectly. Avoid Thai basil, which has aniseed notes that pull the cocktail in a different direction. Use the leaves only, give them a gentle muddle, and skip the stems.
How do I make semi-rich sugar syrup?
Combine 1.5 cups of granulated sugar with 1 cup of water in a saucepan. Bring to a gentle boil, stirring until the sugar dissolves completely. Cool and bottle. Semi-rich sugar syrup is sweeter and slightly thicker than standard 1:1 syrup, and gives Collins-style cocktails better body.
