Cider Collins

By C. Mason Stearns

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Few drinks are as pedigreed as the venerable Collins, which has been cooling folks under the collar since the 1870s. Whatever the occasion – happy hour, clubhouse card match or fishing trip – there is a Collins sibling that suits your purpose. (A quick family tree: Tom is gin, John is genever and Charley is rum.) The drink’s brilliance lies in its simple formula: fresh citrus, a little fizz to pick you up and a little hard stuff to settle you back down.

To add to the brethren, this variety blends bold bourbon with crisp sparkling cider for a formula that’s dryly tart and invigorating. Tip: Go for the properly demure English cider, not the sweet, boozy apple pop.

• 2 oz bourbon
• 1 oz fresh lime juice
• 3 dashes Peychaud’s Bitters
• about 5 oz dry sparkling apple cider

In a highball glass full of ice, combine all except the cider. Stir well, top off with cider and serve with a swizzle stick.

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