Collins is a family of cocktails on the sour side, usually gin-based and served in a highball.

A drink known as a Collin’s Punch has existed since the 1830s at the very least and is believed to have originated by the head waiter John Collins who worked at Limmer’s Old House in Conduit Street, London, which was a popular London hotel and coffee house around 1790–1817.

According to with the British History website, “Limmer’s Hotel was frequently so crowded that a bed could not be had for any amount of money; but you could always get a good plain English dinner, an excellent bottle of port, and some famous gin-punch”.

The edition of Jerry Thomas 1876 The Bartender Guide presents some variations including Tom Collins Whiskey, Tom Collins Brandy, and Tom Collins Gin.

However, is Harry Johnson who writes the recipe as we know today in his 1882 New and Improved Bartender’s Manual.

In the Collins family we can declare:

1. John Collins or Dutch Collins is the American version using Genever / Holland Gin
2. Tom Collins is the English version using Old Tom Gin
3. Gin Fizz was also used to be made with Old Tom Gin. The difference was that Gin Fizz was served in a smaller glass and with ice, instead, the collins was served in an extra-large glass and no ice. However, nowadays is made regularly like the others but with London Dry Gin.