This variation on the Tom Collins is super-simple to make. It appeared in the 1946 Stork Club Bar Book by Lucius Beebe—we got this version of the recipe from Theo Lieberman of Lantern's Keep in NYC.
- 3/4 ounce freshly squeezed lemon juice
- 3/4 ounce simple syrup
- 1 1/2 ounces London Dry gin such as Beefeater
- 1/2 ounce cognac such as Pierre Ferrand
- Club soda
- Garnish: brandied cherry, orange wedge
Add lemon juice, simple syrup, gin, and cognac to a cocktail shaker. Fill with ice, then shake briefly.
Strain into a ice-filled collins glass. Top with club soda, garnish with brandied cherry and orange wedge, serve with a straw.