Brandy Collins

Modern American Drinks by George J. Kappeler (1895, p.46) — George J. Kappeler 1895

1. Cut a lemon in half and place it in a mixing-glass.
2. Add the sugar and crush with a muddler to extract both the juice and part of the rind oil.
3. Fill the glass half full of fine ice and add the brandy.
4. Mix well and strain into a Collins glass containing a piece of ice.
5. Pour in a bottle of plain soda, stir with a long bar-spoon, and serve.

Ice: One piece

Nose

Fresh lemon oil and brandy rise together with a bright soda lift.

Palate

The drink clearly descends from sour logic, but the soda and long-glass service transform it into a refreshing effervescent cooler rather than a compact acid drink.

Finish

The finish is lively, citrus-led, and lightly warming.

Summary

A sour-derived long drink showing the Collins branch in explicit developed form.

Kappeler's Brandy Collins matters because it makes the preparative link between sour structure and Collins service very plain. The muddled lemon-and-sugar base is still visible beneath the soda-lengthened result.

Extracting rind oil as well as juice is central. It gives the drink a fuller citrus profile than a mere sour topped with soda.

American-Bar: Boissons Anglaises et Americaines by Frank P. Newman (1904, p.8) — Newman 1904, No. 22

1. Build over small ice in glass no. 2, fill with seltzer or soda, stir, and serve with straws.

Ice: Small pieces of ice

Cocktails by Pedro Chicote (1928, p.346) — Chicote 1928

1. Shake with crushed ice, strain into a water glass, top with soda, and serve.

Ice: Crushed ice

This matters because it gives Chicote a clear brandy-led Collins checkpoint rather than only gin or whiskey service.

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.123)

1. Build in a Collins glass and serve.

Ice: Shaved ice