This drink, created by bar legend Sam Ross at Attaboy in New York City, takes its name from the Collins family of drinks, the best-known member of which is the Tom Collins, a fairly simple combination of gin, lemon juice, simple syrup, and soda water. Of those, it’s closest to the rendition known as both the Jock Collins and the Sandy Collins, which calls for scotch whisky instead of gin.
Despite its name, however, the egg white this cocktail calls for in fact renders it a fizz rather than a collins. And with its whisky base and addition of grapefruit juice, it takes on more than a hint of Brown Derby as well.
The drink is truly in a category of its own with its unusual combination of ingredients. Scotch whisky and grapefruit juice aren’t often found together in a cocktail, especially in a fizz. Bitters are never unwelcome in cocktails, but as a rule, Collins drinks don’t call for them. However you choose to categorize this drink, its uncommon mix of elements adds up to one creatively tasty cocktail.
- 2 ounces scotch whisky
- 1 1/2 ounces grapefruit juice, freshly squeezed
- 1/2 ounce lemon juice, freshly squeezed
- 1/2 ounce simple syrup
- 3 dashes Peychaud’s bitters
- 1 egg white
- Club soda, chilled, to top
- Garnish: grapefruit twist
Add all ingredients except the club soda into a shaker and vigorously dry-shake (without ice).
Add ice and shake again until well-chilled.
Strain into a Collins glass over fresh ice.
Top with the club soda until the foam rises above the rim of the glass.
Express the oils from a grapefruit twist over the top of the drink, then discard the twist.