The John Collins cocktail puts a bourbon spin on the classic Tom Collins! Here’s how to make this bubbly whiskey highball dink with just 4 ingredients in 5 minutes.
Here’s a fun whiskey drink that’s a spin on a classic: the John Collins cocktail! The Tom Collins is one of my very favorite classic cocktails starring gin, lemon, and simple syrup: the John version just swaps in bourbon whiskey for gin.
That means it’s essentially a sparkling whiskey sour, served with soda water in a highball glass! Bubbly and refreshing, the whiskey spin is a bit more bold than the delicately botanical gin version. It’s a fun whiskey cocktail that works for any occasion and every time I serve it, people ask for th recipe.
What’s a John Collins Cocktail?
The modern definition of a John Collins cocktail is a highball drink with whiskey, lemon juice, simple syrup, and soda water. The gin version of the drink dates back to at least 1869, supposedly named after a waiter in London by that name.
In fact, “John Collins” was the original name for the gin version of the drink. But when Jerry Thomas recorded the recipe in his popular 1876 bartending book, he changed the name to Tom Collins because the recipe called for “Old Tom gin.” Today there’s still some confusion between the two. Even the International Bartender’s Association calls the gin version the John Collins, but the modern definition most often calls for whiskey.
Ingredients You’ll Need
You only need 4 ingredients (plus ice and a garnish) for this whiskey Collins:
Bourbon whiskey: Bourbon brings sweet, oaky vanilla notes to this drink.
Lemon juice: Freshly squeezed juice is a must for the bright, citrusy flavor; avoid bottled juice.
Soda water: The bubbles make this into a tall, refreshing highball drink.
How to Make a John Collins Cocktail
The John Collins cocktail is a simple highball drink that’s easy to make at home. Like most highball cocktails, you can build the drink in the glass! That means no need for a cocktail shaker. Here’s what to do (or jump right to the recipe for quantities):
Pour whiskey, lemon juice, and simple syrup into a glass. Add ice.
Top off with soda water. Use as much as you’d like, and whatever fits in your glass.
Garnish! Top it off with a cocktail cherry and lemon wedge. If you’d like, add a fun straw!
The Best Whiskey for a John Collins
You can use any type of whiskey in a John Collins cocktail, but I think it’s best with bourbon whiskey. Bourbon gives it those classic sweet notes, with a finish of oak and vanilla. Some brands I like are Bulleit Bourbon, Elijah Craig Small Batch, Four Roses Small Batch or Woodford Reserve.
Bourbon is the most common for a John Collins, but another nice choice is Irish whiskey. It’s very mellow and melds well into the flavors for a light and refreshing drink.
Other types of whiskey like rye, Tennessee, Canadian, Scotch or Japanese whiskey work: they just bring different flavor profiles to the drink. These make a heavier and more complex drink, whereas the John Collins is known for its light effervescence. But feel free to experiment and find the whiskey that works for you.
More Collins Cocktails
The formula of spirit, lemon, simple syrup and soda water works well with just about any liquor! Here are a few more Collins cocktails you might enjoy:
Dinner party drink, since guests can build their own (no need to shake!)
Frequently Asked Questions
What’s the difference between a John Collins and a Tom Collins?
A Tom Collins is made with gin, while the John Collins is made with whiskey (usually bourbon). Everything else is the same: lemon juice, simple syrup, and soda water served in a tall glass over ice.
Why is it called a John Collins?
The name is thought to come from a waiter named John Collins who worked at a London hotel in the early 1800s. The original John Collins was a gin drink; it was renamed the Tom Collins in the 1870s after the Old Tom style of gin it used, and the “John” name eventually became attached to the whiskey version.
Can I make a John Collins without simple syrup?
Simple syrup works best for flavor, but you can use pure maple syrup or agave syrup as a substitute. Honey syrup (equal parts honey and warm water) also works and adds a cozy flavor that pairs well with bourbon.
The John Collins cocktail puts a bourbon spin on the classic Tom Collins! Here’s how to make this bubbly whiskey highball dink with just 4 ingredients in 5 minutes.
Add the bourbon whiskey, simple syrup and lemon juice to the highball glass and add ice.
Top off the glass with soda water. Garnish with a lemon wheel and cocktail cherry.
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Tokyo Tea is a bright green spin on Long Island Iced Tea made with Midori melon liqueur. It’s sweet, citrusy, and even better than the classic!
Here’s a neon green drink that’s as eye-catching as it is delicious: Tokyo Tea! This spin on the Long Island Iced Tea stars Midori, a honeydew melon-flavored Japanese liqueur.
Reserve your judgement until you taste this one, because it is by no means a low-brow drink! As a cocktail expert, I find it refreshing and zingy, infused with intriguing flavor notes from the lemon, orange liqueur, and bright melon.
What Is a Tokyo Tea?
Tokyo Tea, aka Tokyo Iced Tea, is a spin on the ultra popular Long Island Iced Tea. This ubiquitous cocktail was invented in the 1970’s and has now been canonized by the International Bartenders Association (IBA) as a classic cocktail.
Honestly, I rarely order a Long Island Iced Tea because it’s pretty potent, but make the LIIT correctly and it actually tastes balanced and delicious. Use quality liquor, fresh citrus and higher-end Cointreau as the orange liqueur, and it’s bright, nuanced and sweet tart. Adding Midori liqueur makes it into Tokyo Tea and it actually tastes even better with a light honeydew melon nuance.
Ingredients in a Tokyo Tea
Fair warning: this drink does called for six different liquors, so it’s for those of you with a well-stocked liquor cabinet. Here’s what you need to make Tokyo Iced Tea:
Vodka: Any mid-range bottle works; I like Tito’s.
Tequila: Blanco is my go-to here, but whatever you have works.
White rum: White rum has a light flavor so it doesn’t compete with the melon.
Gin: Just a half ounce adds botanical complexity.
Cointreau: I typically use Cointreau as my orange liqueur of choice, but triple sec works too.
Fresh lemon juice: Freshly squeezed only! It makes the drink.
Midori: The star! More on this green liqueur below.
Soda water: Add a splash of bubbles to top it off.
What Is Midori?
Is it worth buying Midori for Tokyo Tea? In a word: yes! If you’re a cocktail enthusiast, it’s a fun liquor to tinker with. Here’s what I’ve learned about it:
Midori is a bright green, honeydew melon flavored Japanese liqueur. It was first released in 1964 as Hermes Melon Liqueur. It was released in the US in 1978 under the name “Midori,” the Japanese word for green.
It tastes sweet and melon-forward, with a candy-like honeydew melon flavor.
A bottle is affordable: a small bottle (375 ml) costs around $15, and a large bottle (750 ml) is about $25-30.
You can build your Tokyo Tea drink right in the glass: so you don’t have to dirty a cocktail shaker or spend time shaking! The only time involved here is measuring out each liquor. Here’s all you need to do to make this easy drink:
Stir: Pour the components into a highball glass. Add ice and stir.
Add soda water: Then top it off with soda water! No shaking required. Garnish with a cocktail cherry if you’d like.
Substitutions and Variations
The Tokyo Tea calls for a laundry list of liquor that can seem daunting! Here are a few ideas for some substitutions:
Midori: No substitute! You’ll absolutely need Midori for Tokyo Tea. If you don’t have it, go to Long Island Iced Tea instead.
Vodka: You can leave it out and double one of the other liquors.
Tequila: You can leave it out and double one of the other liquors.
White rum: Use another type of rum (aged or dark) if you don’t have white on hand. Aged adds a sophistication to the flavor. Or you can leave it out and double one of the other liquors.
Gin: You can leave it out and double one of the other liquors.
Cointreau: Want a Cointreau substitute? Use Triple Sec, Grand Marnier or Orange Curacao.
When To Serve Tokyo Iced Tea
Tokyo Iced Tea is great for sipping in summer or warm weather, but you can drink it all year round. Try it as a:
Is a Tokyo Tea stronger than a Long Island Iced Tea?
They’re comparable: both have about 4½ ounces of alcohol per drink. The Tokyo Tea can taste a bit stronger since soda water dilutes less than a full pour of cola.
What’s the difference of Tokyo Tea vs Long Island Iced Tea?
The two drinks have the same base of five liquors, lemon juice, and simple syrup. A Long Island Iced Tea is topped with cola, while a Tokyo Tea uses Midori and soda water, giving it a bright green color and sweet melon flavor.
What does a Tokyo Tea taste like?
It tastes sweet and citrusy with a honeydew melon flavor from the Midori. The lemon juice and soda water keep it refreshing.
Can I make Tokyo Tea for a crowd?
Yes! Multiply the ingredients (except soda water) and stir them together in a pitcher with ice, then pour into glasses and top each with soda water just before serving.
Combine all ingredients (except soda water) in a highball glass. Fill it with ice and stir.
Top with splash of soda water. Add the garnish if desired, and serve.
Notes
*½ ounce = 1 tablespoon
More Midori Cocktails To Try
Want to use up your bottle of Midori? There are a few other Midori cocktails starring this green liqueur:
Midori Sour Midori, lemon and lime make a sweet tart, brilliant green drink.
Japanese Slipper Pair Midori with Cointreau and lemon for a classy cocktail
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This Instant Pot oatmeal is an easy breakfast that comes out perfectly creamy! Toast rolled oats in butter, add milk, and pressure cook for just 3 minutes.
Here’s an easy, healthy breakfast recipe I turn to time and time again: my favorite Instant Pot oatmeal! Now, I eat quite a bit of oatmeal over here: it’s one of my favorite whole grains. Of you’ve got a pressure cooker like I do, oatmeal is even easier to make!
The oats are toasted in butter until fragrant, then mixed with milk and cooked for just 3 minutes. What comes out is the creamiest, tastiest, easiest pressure cooker oatmeal you’ll find!
5 Star Reader Review
“Wow! I don’t normally take the time to leave comments but this was incredible. Followed directions exactly except didn’t release until 5 minutes after cook time – and it came out perfect. Nice texture, all the milk had been soaked up, buttery, toasty, yum!” -Jill
Ingredients You’ll Need
You’ll need just a short ingredient list here:
Rolled oats: Also called old fashioned oats, these cook up soft and creamy in just 3 minutes. Do not use steel cut oats here: they require a different cooking time! See my Instant pot steel cut oats.
Butter or coconut oil: This is for toasting the oats, the step that makes this recipe special. I use the same trick in my toasted oatmeal.
Milk and water: I use 2% milk for creaminess, but you can use oat milk for dairy free.
Cinnamon and kosher salt: These seasonings round out the flavor.
How to Make Instant Pot Oatmeal
This is truly one of the easiest Instant Pot recipes: it’s so fast and it makes the creamiest pot of oatmeal using rolled oats. I love using a pressure cooker to make oatmeal when I’m entertaining guests. I made this recently when my parents were in town for the weekend, and it was the perfect breakfast for a crowd because it’s mostly hands off.
The first step to make the very best Instant Pot oatmeal is to toast the oats. I’ve found that toasting oats in butter or coconut oil before cooking makes them taste exponentially better! Side bonus: It makes your kitchen smell divine. To toast the oats:
Melt 2 tablespoons butter or coconut oil, then add 2 cups rolled oats and stir often for about 3 minutes.
Step 2: Cook on High for 3 minutes.
The cook time for Instant Pot oatmeal is 3 minutes. Add 1 ½ cups milk (or almond milk), 1 cup water, and ¼ teaspoon each cinnamon and salt, and cook on high pressure for 3 minutes.
Step 3: Quick release and stir!
Remove the steam from the pot by performing a Quick Release (see the recipe below for instructions if you’re an Instant Pot newbie). Then give it a stir and you’re ready to go!
Scaling Up for a Crowd
This recipe calls for 2 cups rolled oats, which makes 2 large or 3 moderate servings. Instant Pot oatmeal is perfect for entertaining, so you can easily scale this up. Try doubling or tripling this recipe to make enough for many eaters.
One thing to note: doubling and tripling slightly increases preheat time. The Instant Pot requires time to “preheat” and come up to pressure before it cooks. This time takes longer the more ingredients you have in the pot. A doubled recipe takes about 10 minutes to preheat, and a a tripled recipe takes about 15 minutes to preheat.
The Best Toppings for Instant Pot Oatmeal
The fun of oatmeal is not so much the oatmeal itself: it’s in the toppings! Here are our best ideas for how to top your Instant Pot oatmeal:
Banana nut: Banana slices, toasted walnuts, and maple syrup
Note that this recipe is designed for a 6-quart Instant Pot (I use this Instant Pot 6 Qt Programmable Pressure Cooker). Smaller models like the 3-quart Mini require more liquid and may behave differently.
Dietary Notes
This Instant Pot oatmeal recipe is Vegetarian, gluten-free, plant-based, dairy-free and vegan.
Frequently Asked Questions
What is the ratio of oats to liquid for Instant Pot oatmeal?
I use 2 cups rolled oats to 2 ½ cups total liquid (1 ½ cups milk plus 1 cup water). That’s a 1 to 1.25 ratio, which yields a thick, creamy oatmeal. Add a splash more milk after cooking if you like a looser texture.
How long do you cook oatmeal in an Instant Pot?
Just 3 minutes on high pressure for rolled oats! Factor in 4 minutes for the pot to come to pressure, plus a quick release, and it comes out to about 10 minutes total.
Should I use the porridge setting on my Instant Pot?
There’s no need. The porridge button is simply a preset cook time, and it’s typically longer than necessary for rolled oats. Manually setting 3 minutes on high pressure is more reliable.
This Instant Pot oatmeal is an easy breakfast that comes out perfectly creamy! Toast rolled oats in butter, add milk, and pressure cook for just 3 minutes.
Toppings: Milk, maple syrup, banana, toasted walnuts, etc.
Instructions
Turn on Saute mode and add the butter to the Instant Pot. When it is heated, add the oats and toast for 3 minutes, stirring often, until fragrant. Add the milk, water, salt and cinnamon.
Cook on High Pressure for 3 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 4 minutes (or 10 minutes, if the recipe is doubled) for the pot to “preheat” and come up to pressure before it starts cooking. During cooking, avoid touching the metal part of the lid.
Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid and stir the oatmeal. Serve immediately with desired toppings.
Notes
*This recipe is easy to double or triple to feed a crowd! Keep in mind that the preheat time increases with more ingredients. A doubled recipe takes about 10 minutes to preheat and tripled takes about 15 minutes.
This squash and zucchini casserole is a cozy side dish starring tender squash in a light Parmesan sauce with a golden, crunchy breadcrumb topping.
When I’ve got loads of squash and zucchini on hand in peak summer, here’s one of my favorite things to do with them: make this squash and zucchini casserole! It’s a cozy casserole that’s not too rich and heavy, and every time I make it, I can’t stop shoveling in bites.
This one is packed with flavor, with a light Parmesan sauce that covers the tender squash topped with crunchy breadcrumbs. It’s such an easy and unique summer side dish!
Ingredients You’ll Need
This squash and zucchini casserole has a short ingredient list! There’s only one special ingredients with some notes. Here’s what you’ll need:
Summer squash and zucchini: Weigh out the amount so that you use the right amount for the seasoning. Medium zucchini and squash can vary in weight greatly.
Spices: Garlic powder, onion powder, dried oregano, and kosher salt combine for big flavor (no chopping an onion required!).
Olive oil or butter: Either works; butter adds richness, olive oil keeps it lighter.
Parmesan cheese: This aged cheese flavors both the sauce and the topping.
2% milk and flour: These make the light, creamy sauce.
Seasoned Italian panko: This is the bread crumb mixture that contains seasonings and salt! You should be available to find it at your local grocery. If not, see the notes below.
This casserole is made using Italian panko or breadcrumbs, which have seasonings and salt added.This makes it easy to sprinkle onto the top of a casserole because it’s got lots of flavor and seasoning already. Italian breadcrumbs and panko are easy to find at most grocery stores. If you can’t find it, here’s a substitute:
To 1 cup of the plain panko or breadcrumbs, add: ¼ teaspoon dried basil, ¼ teaspoon dried oregano, ⅛ teaspoon garlic powder and ⅛ teaspoon dried thyme, and ⅛ teaspoon kosher salt.
Use ½ cup in the recipe below and save the remaining for future recipes.
The basic steps for making this squash and zucchini casserole! There are a few technique things to know, so review this first before going to the recipe below:
Slice and season the squash and zucchini. Three pounds might seem like a lot of squash and zucchini at first, but it condenses into a small baking dish. Slice it into rounds and season it in a bowl first to get even coating.
Cook the squash and zucchini: You’ll need your largest skillet for this one! The easiest way to cook it all is by covering it for a few minutes at a time. A lot of moisture will be released. Cook only until crisp tender: it takes about 6 minutes.
Add the sauce: To the same pan, you’ll add milk, flour whisked into a little milk (as a thickener), and Parmesan cheese. Let that cook for 2 minutes: it will thicken a little, but not much.
Top with breadcrumbs and bake! Finally, you’ll transfer everything to a small baking dish, top with breadcrumbs, and bake for 10 minutes.
How to Keep Squash Casserole From Getting Watery
Watery casserole is the biggest complaint with this style of side dish, since zucchini and squash contain so much water. Here are the keys to keeping it set:
Bake hot and fast. This allows the veggies to be tender without overcooking them.
Rest for 10 minutes after baking to let the sauce in the pan thicken. When the casserole is just baked, the sauce is fairly watery. As it cools, the sauce will thicken. Also, the squash and zucchini are very hot once they come out of the oven. The rest time helps them come to warm and helps to set the texture.
Variation: gluten free casserole
Do you eat gluten-free? Here are a few options for making this a gluten free squash and zucchini casserole:
Panko / breadcrumbs: Gluten free Italian breadcrumbs and panko are easily available online these days. You can also sometimes find them at your local grocery. (If all you can find is plain, not Italian, see the section above about how to season your own.)
Flour: You can use gluten-free flour or cornstarch in place of the flour.
Ways to Serve Squash and Zucchini Casserole
This squash and zucchini casserole is easy to make! For us it’s more of a side dish for entertaining or a special meal, but you could also serve it on a weeknight if you’re an organized cook. Here are a few ways to serve it:
You can refrigerate leftovers up to 3 days in a covered container. Reheat in a 350°F oven until warmed through. I would not recommend freezing leftovers, because they become watery when thawed.
To make this casserole ahead, prep this through the sauce step and refrigerate in the baking dish, then add the breadcrumb topping just before baking so it stays crunchy. Add a few extra minutes of bake time if needed since you’re baking from cold.
Dietary Notes
This squash and zucchini casserole is vegetarian. For gluten free, use gluten free Italian breadcrumbs or panko for the panko, and cornstarch instead of flour.
½ cup seasoned Italian panko or Italian breadcrumbs (contains salt)*
Instructions
Preheat the oven to 450 degrees Farenheit.
Slice the zucchini and squash into 1/4-inch thick rounds. Place them in a bowl and stir them together with the garlic powder, onion powder, oregano, and 1 teaspoon kosher salt.
In your largest skillet, heat the olive oil or butter over medium high heat. Add the zucchini and squash. Cover the skillet and cook for 2 minutes, then uncover and stir. Cover again for 2 minutes and uncover and stir, moving slices to the bottom layer as necessary so that they can get browned. Cook 2 minutes again, flipping the pieces carefully, until they are crisp tender.
Reduce the heat to low. Add another ¾ teaspoon kosher salt, ½ cup milk, 1 tablespoon flour whisked into 2 tablespoons milk, and ½ cup Parmesan cheese. Cook 2 to 3 minutes until slightly thickened.
Pour the zucchini and squash into a small baking dish (2 quart or 11″ x 8″). Top with the seasoned Italian panko and another 2 tablespoons Parmesan cheese.
Bake for 10 minutes until golden brown. Allow to stand for at least 10 minutes so the sauce thickens slightly. Serve with a slotted spoon.
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