• 1/2 ounce lime juice
• 2 ounces London dry gin
• club soda

Preparation:

Squeeze the lime juice into a Collins glass full of ice. Add the gin, throw in the lime half, and top up with bubbly water of choice. That’s it. Don’t let anybody convince you to put sugar in this. You can use other liquors, adjusting the name accordingly.

• 1 red Bordeaux
• 4 ounces Amontillado
• 2 ounces Maraschino
• Thin cut rind of 1 lemon(s)
• superfine sugar
• club soda

Preparation:

Mix in large bowl or just “let stand an hour or so for interjubilation of ingredients,” as our Lawton Mackall advised the prospective cup-brewer back in 1939. Then add as big a berg of ice as you can produce, pour in a liter of chilled club soda, and deck out with a few sprigs of fresh mint or, for true authenticity, borage — if you can find it (or even figure out what it is; we can’t). A curl of fresh cucumber rind would not go amiss, either. For a Claret Punch, shake 6 ounces red Bordeaux, a generous splash of sherry, a smaller splash of Grand Marnier, a teaspoonful of superfine sugar, and a slice each of orange and lemon well with cracked ice and pour unstrained into a tall glass; lance with straw and serve it forth.

• 3 ounces French vermouth
• 1/2 ounce creme de cassis
• club soda

Preparation:

Pour the rum in an Old-Fashioned glass, with a lump of ice, then float the pineapple juice on top.

• 2 ounces sloe gin
• 1/2 ounce lemon juice
• 1 teaspoon superfine sugar
• club soda

Preparation:

Shake well with cracked ice in a chilled cocktail shaker, then strain into a small, chilled Collins glass and fizz to an inch or so from the top — use a soda siphon, if you’re the type to have one, or splash the club soda or seltzer in rather carelessly, so that it foams.

• 1 lemon(s)
• 2 ounces gin
• 1/2 teaspoon superfine sugar
• club soda

Preparation:

Peel a whole lemon in one long spiral, “as you would an apple” (as Boothby says).* Put it in a highball glass, add the gin and superfine sugar (to get the Old Tom effect), and stir, making sure to mash the peel up against the glass. Then throw in 2-3 ice cubes and top off with club soda or seltzer. You don’t need a fresh peel for each round, thank God; one is good for 2 or 3 uses.

• 2 ounces Drambuie
• 1/2 ounce white rum
• 1/2 ounce lime juice
• 1/2 ounce lemon juice
• club soda

Preparation:

Shake ingredients well with cracked ice in a chilled cocktail shaker, then strain into Collins glass with 2 or 3 ice cubes in it and top off with cold club soda or seltzer.

• 2 ounces London dry gin
• 1 teaspoon green creme de menthe
• 1 ounce lemon juice
• 1 egg whites
• 1 teaspoon superfine sugar
• club soda

Preparation:

Shake strenuously with cracked ice in a chilled cocktail shaker — don’t worry, one egg white will do fine for two drinks — then strain into a Collins glass.

• 2 ounces vodka
• 2 or 3 ounces cranberry juice cocktail
• 1/2 ounce lime juice
• Club soda

Preparation:

Pour vodka (or white rum) into a Collins glass, add cranberry juice cocktail, the juice of half a lime (some leave this out,) and a couple of ice cubes. Top off with club soda or seltzer (some leave this out, too, doubling the cranberry; we don’t). Garnish, if you wish, with a slice of lime and/or a sprig of mint.

Preparation:

Pour brandy into a Collins glass holding 2 or 3 ice cubes and top up with soda. That’s all there is to it. Use a well-grade French brandy, one of the cheaper cognacs, or just about any Spanish brandy, but save the pricey stuff for your

Tom Collins

Recipes:
• 2 oz gin
• 1 oz lemon juice
• 1 tsp superfine sugar
• 3 oz club soda
• 1 maraschino cherry
• 1 slice orange

Preparation:

In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice.