This is a slightly adapted version of the Tom Collins, which first appeared in the posthumous second edition of Jerry Thomas’ Bartenders Guide (1876). The Pedro Collins is long and fresh tasting and perfectly suited to hot nights under the stars.
2 parts BACARDÍ SUPERIOR Rum
1 part freshly squeezed lemon juice
2 tsp fine white sugar (caster sugar)
To fill Soda or sparkling water
Pour the BACARDÍ SUPERIOR rum, lemon juice and caster sugar into a cocktail shaker with cubes of ice and then give it a good, hard shake. Fine strain the mixture into a serving glass and top it up with soda. Finish by garnishing it with a lemon wheel.