The Tom Collins is a classic gin cocktail that has been popular for well over a century. Made from gin, lemon juice, and sugar, it’s a refreshing drink perfect for warm summer days.

The Tom Collins is a pre-Prohibition cocktail that has endured for well over a century thanks to its simplicity and thirst-quenching nature. While gin has always been the preferred base spirit, some people like substituting vodka for a lighter, more neutral flavor. Either way, the refreshing blend of citrus and sugar is timeless.

The classic Tom Collins is a must-try cocktail for any gin enthusiast or fan of traditional mixed drinks. Its perfect balance of sweet and sour flavors with herbaceous gin makes for a pleasant libation on a warm day. One sip transports you back to a era of bartender’s guides and speakeasies. This vintage cocktail deserves a revival in bars and homes alike.

With just three ingredients, the Tom Collins is an easy cocktail to make at home. Keep gin, lemons, and simple syrup on hand, and you have everything you need to whip up this classic refresher. Gather some friends, fill a pitcher with Tom Collins, and sit back to enjoy a perfect summer afternoon. This timeless gin fizz will quench your thirst and lift your spirits.

TOM COLLINS COCKTAIL

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• Author: Finley Morris

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Ingredients

– 2 oz gin

– 1 oz freshly squeezed lemon juice

– 1/2 oz simple syrup

– Club soda

– Ice

– Lemon slice, for garnish

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Instructions

1. Fill a cocktail shaker with ice.

2. Add gin, lemon juice, and simple syrup to the shaker.

3. Shake well until the outside of the shaker is frosty.

4. Strain the mixture into a tall glass filled with ice.

5. Top off with club soda.

6. Give it a gentle stir.

7. Garnish with a lemon slice.

8. Enjoy your refreshing Tom Collins!

Keywords: tom collins cocktail

The Painkiller is the national drink of the British Virgin Islands. This tropical cocktail is made with Pusser’s Rum, pineapple juice, orange juice, and coconut cream. Pusser’s Rum is a British Navy style rum produced by Pusser’s Rum Ltd. The rum gets its name from the nickname of British Navy sailors, who were called Pussers.

The Painkiller was created in 1971 at the Soggy Dollar Bar on Jost Van Dyke island. The bar got its name because patrons had to swim from their yachts to the bar, so they always arrived with soggy dollars in their pockets to pay for their drinks. The Painkiller was created by Daphne Henderson, the owner of the bar at the time. It started as an experiment with some ingredients she had on hand and it quickly became a favorite among her patrons.

The recipe and name of the drink spread throughout the British Virgin Islands and the Caribbean. Pusser’s Rum trademarked the name Painkiller in the 1980s. They enforce strict guidelines about the proportions of ingredients to use when making an authentic Painkiller with Pusser’s Rum. The ingredients are supposed to be 4 ounces of Pusser’s Rum, 4 ounces of pineapple juice, 1 ounce of orange juice, and 1 ounce of coconut cream.

Nutritionally, the Painkiller packs quite a caloric punch due to the coconut cream and fruit juices. A single Painkiller contains around 500 calories and 30 grams of carbohydrates. However, when on vacation in a tropical paradise, most people throw nutrition to the wind and simply enjoy this fruity and creamy cocktail. The Painkiller is meant to be sipped while relaxing on the beach, watching the waves, and soaking in the sunshine.

The Painkiller has enduring popularity, especially in the Caribbean. Pusser’s Rum continues to promote it as their signature cocktail and it has become popular at beach bars and resorts throughout the islands. While delicious, the Painkiller, and a few too many of them, may leave you with a hangover that feels like a Painkiller in itself the next morning! But many say it’s worth it to enjoy a taste of the Caribbean in a glass.

The Tequila Mockingbird cocktail is a delicious libation inspired by the classic novel ‘To Kill a Mockingbird’ by Harper Lee. This cocktail combines the distinctive flavors of tequila, grapefruit, and elderflower for a refreshing twist on the margarita.

The base of the Tequila Mockingbird is 100% blue agave tequila, which provides subtle vegetal and peppery notes. The grapefruit juice adds a bright, tart citrus kick that complements the grassy agave flavor of the tequila. Elderflower liqueur, made from the elderflower blossoms, gives the cocktail a touch of floral sweetness without overpowering the other ingredients.

To make the Tequila Mockingbird, combine 1 1/2 ounces of reposado tequila, 3/4 ounce of elderflower liqueur, 3 ounces of grapefruit juice, and 3/4 ounce of lime juice with ice in a cocktail shaker. Shake well and then strain into a chilled cocktail glass rimmed with chili powder and salt. Garnish with a grapefruit twist.

The Tequila Mockingbird has a wonderful balance of sweet and spicy, floral and tart flavors that evoke a summery feel. The chili and salt rim provide a savory contrast to the citrus and elderflower notes. This cocktail is ideal for any warm afternoon or evening.

While the classic margarita only uses tequila, Cointreau, and lime juice, the Tequila Mockingbird incorporates additional flavors for extra dimension. The grapefruit and elderflower make this cocktail unique and memorable. Whether you’re a fan of the book ‘To Kill a Mockingbird’ or just enjoy a well-crafted tequila cocktail, the Tequila Mockingbird will not disappoint.

The rainbow sherbet martini is a fun, fruity cocktail perfect for summer. Made with rainbow sherbet, citrus vodka and triple sec, this drink captures the bright colors and flavors of the warmer months.

To make the rainbow sherbet martini, combine 1 1⁄2 ounces of citrus vodka, 1 ounce of triple sec and 1⁄2 cup of melted rainbow sherbet in a cocktail shaker filled with ice. Shake well and then strain into a chilled martini glass. Garnish with a maraschino cherry and an orange wheel. The citrus vodka provides a tart, zesty kick that complements the sweet orange and cherry flavors of the triple sec and sherbet.

For an even more vibrant drink, use a rainbow sherbet that has swirls of raspberry, orange and lime—the martini will take on a lovely pink-orange hue with fruity berry undertones. You can also rim the glass with colored sugar to make it even more festive.

The rainbow sherbet martini is a great cocktail to serve at summer parties, especially those with a retro or whimsical theme. Its creamy, frosty texture and rainbow of flavors is sure to impress guests and lift spirits on a hot day. For extra decadence, serve the martini with a tiny spoon so people can enjoy the melted sherbet left in the bottom of the glass.

This cocktail may seem indulgent, but because it uses rainbow sherbet in place of cream, it’s actually lower in fat and calories than many other dessert-inspired martinis and cocktails. So you can enjoy its refreshing sweetness without too much guilt. The rainbow sherbet martini proves that sometimes the most colorful and whimsical cocktails can also be the most refreshing and enjoyable.

Baking bread at home is an incredibly rewarding experience. The aroma of freshly baked bread wafting through your home is delightful. Homemade bread also tastes so much better than store-bought varieties. Here are some of the best homemade bread recipes to try.

A classic white loaf is a staple in many households. Made from just a few simple ingredients, it has a soft crust and light, airy crumb. Use bread flour, yeast, salt, sugar, and lukewarm water. Knead the dough, let it rise, then bake in a preheated oven.

For a heartier loaf, make whole wheat bread. Use whole wheat flour instead of regular bread flour. Add in seeds like sunflower or pumpkin for extra nutrition and crunch. The bread will be denser than white bread but still delicious.

If you want a sweeter treat, try cinnamon raisin bread. Add cinnamon, sugar, raisins, and sometimes nuts to a basic white or whole wheat dough. The cinnamon and sugar create a gooey, cinnamony swirl throughout the loaf.

For a crusty, artisanal-style loaf, make no-knead bread. Simply stir together flour, yeast, salt, and water. Let it sit for 12-18 hours, then bake in a preheated Dutch oven. The steam created in the pot helps the bread develop an crisp, golden crust with an airy crumb.

Sourdough bread has a tangy, acidic flavor from using a sourdough starter. Maintaining a starter does require some effort, but the results are well worth it. Sourdough bread is also more nutritious since the long fermentation breaks down the gluten and starches.

Pumpkin bread gets its bright orange color and moist crumb from the addition of pumpkin puree and warm fall spices like cinnamon, nutmeg, and cloves. The pumpkin provides natural sweetness, so you only need a bit of sugar.

For the ultimate homemade treat, bake a loaf of challah, a traditional Jewish egg bread. Enriched with eggs and oil, challah has a rich, buttery yellow crumb and a golden braided loaf shape.

Focaccia is a flatbread that originates from Italy. Olive oil, rosemary, and coarse salt are commonly used to flavor the bread before baking. Focaccia makes a great appetizer, snack or sandwich bread.

A bowl of oatmeal is a classic healthy breakfast option to start your day. Oats are high in fiber, which helps keep you full until lunchtime. Add fresh or frozen fruit, nuts, and cinnamon for extra nutrition and flavor. Yogurt bowls are also a great choice. Greek yogurt provides protein to keep you energized. Top your yogurt with granola, fresh fruit like berries, and a drizzle of honey.

Smoothie bowls are a delicious smoothie thick enough to eat with a spoon. Make a smoothie with Greek yogurt or a banana for a creamy base. Add leafy greens like spinach or kale for an extra nutrition boost. Pour the smoothie into a bowl and top with fresh fruit, nuts, coconut flakes or chia seeds.

Eggs are a perfect breakfast food. An egg bowl with veggies is a balanced and satisfying start to your day. Sautéed spinach, tomatoes, mushrooms and avocado pair well with eggs. For extra protein, add black beans or chickpeas. Season your egg bowl with chili powder, cumin, garlic and scallions.

Chia pudding makes a light but filling breakfast bowl. Chia seeds are high in fiber, protein and omega-3 fatty acids. Combine chia seeds with nut milk or coconut milk and let sit for at least 2 hours so the pudding thickens. Top your chia pudding bowl with fresh berries, banana, pumpkin seeds and maple syrup.

A breakfast burrito bowl contains all the fixings of a burrito without the tortilla. Fill your bowl with rice, black or pinto beans, salsa and scrambled eggs or an omelet. Add avocado, cheese, and any veggies you like such as bell peppers, spinach and mushrooms. A dollop of sour cream or plain Greek yogurt ties it all together. Season with chili powder, cumin, garlic and lime juice.

Quinoa bowls make a satisfying high-protein breakfast. Cooked quinoa provides 8 grams of protein per cup. Add a fried or poached egg for extra protein. Mix in chopped spinach, black beans, feta cheese and tomatoes. Top your quinoa bowl with avocado, pumpkin seeds, olive oil and red wine vinegar.

A breakfast hash bowl is comfort food that sticks to your ribs. Dice and sauté potatoes with bell peppers, onions and your favorite veggies like broccoli, zucchini or Brussels sprouts. Add the hash to bowls and top with fried or scrambled eggs, cheese, sriracha sauce and scallions. For a heartier hash, add diced ham, bacon or sausage.

Peanut butter banana bowls are kid-friendly but enjoyable for adults too. Mash half a banana in the bottom of each bowl and top with a dollop of creamy peanut butter. Add a chopped banana, granola, chia seeds and milk or nut milk. A drizzle of honey adds sweetness. This protein-packed bowl will satisfy your sweet tooth and keep you full for hours.

Açai bowls originate from Brazil, where açai berries are a staple food. An açai bowl typically contains a thick smoothie made from açai, bananas and nut milk or juice. The vibrant purple smoothie is topped with fruit like strawberries and mango, granola, coconut flakes and nut butters. Açai berries are rich in antioxidants, making this bowl a nutritious choice.

Buddha bowls contain whole grains, plant-based protein, vegetables and a flavorful sauce. For a breakfast version, fill your bowl with quinoa or brown rice, sautéed broccoli, bell peppers and mushrooms. Add chickpeas or tofu for protein and top with a fried egg. Serve the bowl with a creamy peanut sauce, hummus, or avocado dressing. Sprinkle with sesame or sunflower seeds.

A sweet potato bowl is a hearty, savory breakfast option. Dice and roast sweet potatoes with chili powder, cumin, garlic and olive oil. Add the roasted sweet potatoes to bowls and top with black beans, salsa, Greek yogurt or avocado, and a fried or scrambled egg. Garnish your bowl with scallions, cilantro, lime wedges and hot sauce. The combination of sweet and spicy flavors will perk you up in the morning.

Polenta bowls offer a comforting, creamy base for toppings. Cook polenta according to package directions, then spread in bowls and let set until firm. Top the polenta with sautéed spinach and mushrooms, tomato sauce, basil and parmesan cheese. For breakfast, add a fried egg and avocado. Polenta is made from cornmeal, so these bowls are naturally gluten-free.

A breakfast bowl with cottage cheese provides calcium, protein and healthy fats to start your day. Top cottage cheese with fresh or frozen fruit like berries, chopped peaches or mandarin oranges. Add granola, nuts, chia seeds and honey for extra nutrition and crunch. Cottage cheese bowls are light but satisfying, perfect if you want a healthy breakfast without eggs.

Cheeseburgers are an American classic. When made well, a cheeseburger can be a thing of beauty. Here is how to construct the ultimate cheeseburger.

Start with the beef. For the patty, use chuck steak or brisket and have the butcher grind it for you. An 80/20 blend of meat to fat is ideal. Gently form the ground beef into patties that are slightly larger than the bun. Season the patties liberally with salt and pepper.

Now for the cheese. For the ultimate cheeseburger, use a high-quality cheese that melts well, such as cheddar, Gruyere, Gouda or Monterey Jack. Two or three slices of cheese per patty are recommended for maximum cheesiness.

The bun is important. Choose a bun that can stand up to a juicy patty and lots of toppings. A classic sesame seed bun or a brioche bun works great. Split the buns and toast them before assembling your burger.

Next up, the toppings. Start with a layer of crisp lettuce leaves, then add slices of beefsteak tomato, red onion and pickles. Spread a bit of mayonnaise on the bun and top it off with ketchup and mustard.

Grill the patties over high, direct heat until browned, about 4 to 5 minutes per side. Place the cheese on the patties during the last minute of cooking to melt.

Put the bottom bun on a plate and top with the lettuce, tomato, onion and pickles. Add the patty and melted cheese and spread the mayonnaise, ketchup and mustard on the cut side of the top bun. Put the top bun in place.

Your ultimate cheeseburger is ready. Serve it with your favorite sides like french fries, coleslaw, baked beans or onion rings. Cold beer is also highly recommended. Enjoy your cheeseburger bliss!

Fresh and Flavorful Salad Recipes for Summer

The summer heat is here and the last thing you want is a heavy meal. Salads are a perfect light and refreshing option for warmer weather. Here are some simple yet satisfying salads to try this summer.

A classic Caesar salad is always a good choice. Romaine lettuce, shaved Parmesan cheese, croutons and a creamy Caesar dressing are really all you need. Add grilled chicken for extra protein or black olives for a brinier bite.

A Cobb salad is a hearty salad that works well for a full meal. Chopped romaine or spinach, hard-boiled eggs, bacon, avocado, grilled chicken and a simple vinaigrette make this a crowd-pleaser. Blue cheese is also a popular addition.

For a Mediterranean-inspired salad, toss mixed greens with kalamata olives, feta cheese, chopped cucumbers and a red wine vinaigrette. Add grilled shrimp or lamb for a heartier option. A little mint and oregano will give it an authentic Greek flavor.

A colorful tomato and mozzarella salad is simple but stunning. Slice heirloom tomatoes and mozzarella and arrange them on a platter. Drizzle with a balsamic glaze and basil olive oil, then season with salt and pepper. Fresh basil leaves complete the look.

A Thai beef salad is a flavorful choice for a warm summer evening. Flank steak or sirloin pairs well with a spicy Thai dressing made of lime juice, fish sauce, chili peppers, mint and cilantro. Toss the sliced steak with mixed greens, bell peppers, cucumbers and peanuts or cashews.

A strawberry spinach salad is a refreshing combination of sweet and tangy. Baby spinach, sliced strawberries, crumbled goat cheese and a poppy seed dressing make a lovely light lunch. Add slivered almonds for some crunch.

A southwestern salad with black beans, corn, avocado and a chili-lime dressing is a hearty vegetarian option. Top it off with fried tortilla strips, cotija or feta cheese and cilantro. Grilled chicken, steak or shrimp also pair well for a heartier salad.

A beetroot and orange salad offers an vibrant mix of colors and flavors. Thinly slice beets and oranges and combine with arugula or watercress and a citrus vinaigrette. Goat cheese or walnuts make a great addition.

A crab Louis salad is a delicious seafood choice for summer. Lump crab meat is tossed in a creamy Louis dressing with romaine lettuce, hard-boiled eggs and lemon. Avocado and fresh herbs are also common additions.

A panzanella salad made from cubed bread, tomatoes, cucumbers and basil in an herbed vinaigrette is ideal for using up leftover bread. Mozzarella and olive oil complete this rustic Italian-inspired salad.

A grilled peach salad brings the sweetness of summer peaches to a salad. Simply brush peaches with oil and grill until tender and lightly charred. Arrange them over arugula with crumbled ricotta salata or feta and a honey balsamic vinaigrette.

A watermelon feta salad offers a refreshing sweet and salty combination for hot summer days. Cubed watermelon, crumbled feta, mint and a lime vinaigrette are all you need. Chili peppers or arugula add spice and bitterness.

A mango avocado salad is a tropical delight. Dice mango and avocado and gently toss with lime juice, olive oil, salt and chili pepper. Serve the salad with grilled fish or shrimp for a complete island-inspired meal.

Soup is one of the most comforting foods during cold winter nights. A hot bowl of soup not only warms you up from the inside out but also fills your home with an inviting aroma. Here are 10 soup recipes perfect for chilly winter evenings.

A classic chicken noodle soup is always a good option. Homemade chicken stock provides a rich base for egg noodles, shredded chicken, carrots and celery. The familiar combination of ingredients is soothing and nostalgic. For extra nutrition, add peas, corn and leafy greens like spinach or kale.

Tomato soup and grilled cheese sandwiches are a perfect pairing. Use canned crushed tomatoes, vegetable broth and Italian seasoning to make a quick batch of tomato soup. The tart and creamy soup contrasts nicely with the gooey grilled cheese.

Potato soup is thick, creamy and satisfying. Dice russet potatoes and simmer in broth with onions, garlic, bay leaves and thyme. For extra creaminess, puree some of the potatoes or stir in milk and cream. Top your bowl with crispy bacon, cheese, chives and cracked black pepper.

Minestrone soup is a hearty Italian classic, packed with beans, pasta and vegetables. A tomato base provides tangy flavor to the broth, which is filled with carrots, celery, zucchini, kidney beans and ditalini pasta. Serve with parmesan cheese and a drizzle of olive oil.

Lentil soup is protein-packed, healthy and budget-friendly. Simmer brown lentils in broth with aromatics like carrots, celery and onions. Season with curry spices, chili peppers or Italian herbs for extra flavor. Lentil soup is deeply satisfying on its own but also pairs well with a simple salad.

Butternut squash soup is a creamy blend of squash, apples and warming spices. Roast butternut squash, apples, shallots and garlic, then blend until smooth and creamy. Season with nutmeg, cinnamon, sage and thyme. For a richer soup, stir in coconut milk or cream. Garnish with toasted pepitas, fried sage leaves or pomegranate seeds.

Mushroom barley soup features tender mushrooms and chewy barley in a savory broth. Shiitake, cremini and porcini mushrooms provide lots of flavor. Simmer with barley, onions and herbs until the barley is plump and tender. The earthy, umami-packed soup is light yet satisfying.

Beef and barley soup with root vegetables is a rib-sticking meal in a bowl. Chuck roast, barley, carrots, parsnips and turnips simmer for hours in a broth flavored with thyme, parsley and red wine. The long cooking time results in a rich and complex flavor. Serve with crusty bread to soak up the broth.

Kale and white bean soup is healthy, hearty and Mediterranean-inspired. Cannellini beans and kale are simmered in a broth flavored with rosemary, garlic and crushed red pepper. The spicy and savory soup is high in fiber, protein and iron. Serve with parmesan garlic bread.

Tortilla soup is a spicy Mexican soup topped with fried tortilla strips, avocado, cheese, cilantro and lime. Simmer chili peppers, tomatoes, garlic and spices to make a bold broth. Add shredded chicken and black beans, then top generously with crunchy garnishes for a hearty and balanced meal. The mix of flavors and textures make this soup addictive.

After a long day at work, the last thing you want to do is spend hours slaving over a hot stove to make dinner. Luckily, there are plenty of quick and easy meals you can whip up in 30 minutes or less. Here are 14 simple dinners for busy weeknights.

A stir fry is a perfect quick and healthy option for a speedy supper. Slice and dice your choice of veggies like bell peppers, broccoli, cabbage and carrots. Heat a skillet or wok over medium-high heat and add a splash of oil. Add the veggies and your favorite protein such as tofu, chicken or shrimp. Cook, stirring frequently, until the chicken is cooked through and the veggies are crisp-tender. Serve over rice or noodles.

Quesadillas take just minutes to prepare and cook. Place a tortilla in a skillet over medium heat. Top with cheese, beans, salsa and any other fillings you like such as spinach, corn or grilled chicken. Place another tortilla on top and cook until the bottom is lightly browned. Carefully flip and cook the other side until the cheese is melted. Cut into wedges and serve with sour cream, guacamole, salsa or hot sauce.

Pasta primavera combines fresh vegetables and pasta for a light yet satisfying springtime meal. Sauté diced zucchini, bell peppers, broccoli, carrots and tomatoes in olive oil with garlic and Italian seasoning. Toss with cooked pasta such as penne or rotini, parmesan cheese, basil and a splash of pasta water or broth to create a light sauce. Top with more parmesan, fresh basil and cracked black pepper.

Omelets make a perfect quick dinner, especially if you have leftovers on hand to add in. Whip 2-3 eggs and cook them in a skillet with a bit of milk or water. As the bottom starts to set, use a spatula to gently push the eggs from the edge into the center, so the uncooked egg runs underneath. When nearly set, add in fillings such as cheese, ham, spinach and tomatoes. Fold one half of the omelet over the filling and cook for a minute more until the filling is hot.

A sandwich or wrap is always a good option for a quick weeknight meal. Load up bread, rolls or tortillas with leftovers such as sliced chicken, beef or pork, grilled vegetables, beans, rice or salad greens. Top with cheese, spreads like hummus or tzatziki and condiments such as mustard, mayonnaise or chili sauce. Grill the sandwich in a pan with some butter for a hot, melty meal.