1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

drink named for him, you can take otu: word for it that this one is among the best known and best liked drinks in New Orleans, and all points West, East, and North. Like many another thirst-quencher, the Tom Collins is subject to infinite variations. It is not difficult to con coct and no knack is needed to make it just right, but we implore you not to leave out the dash of orange flow er water. Depart not from the recipe above, sanctioned by John Swago, one of the best old-time mixologists who ever pushed a Tom Collins across polished mahogany. Then there is Rum Collins, or "Charley Collins", which found its way into New Orleans from Cuba. To make this one substitute Cuban type rum, Bacardi or like brands, for the dry gin, but don't leave out the dash of orange flower water.

John Collins

1 barspoon powdered sugar 1 lemon—juice only 1 dash orange flower water '/2 lime—^juice only 3-4 jigger rye whiskey V* jigger rum 2 ounces seltzer water

A John Collins is made exactly like the Tom Collins with one exception . . . use no gin. The same amount of sugar, lemon, orange flower water, lime and seltzer. Sub stitute for the gin three-quarters of a jigger of rye whiskey plus one-quarter jigger rum. Mix, stir, and ice in the same way you fixed up Brother Tom, and there you have a cooling summer drink, preferred by many to the one named for Tom Collins. Forty-seven