Editing Tom Collins (section)

===Popularity===
By 1878, the Tom Collins was being served in the barrooms of New York City and elsewhere.<ref name="Cookery">{{cite book|last=Croly|first=Jane Cunningham|year=1878|title=Jennie June's American Cookery Book, Containing Upwards of Twelve Hundred Choice and Carefully Tested Recipes|pages=[https://archive.org/details/jenniejunesamer00crolgoog/page/n411 400]|publisher= Excelsior Publishing House |access-date=25 November 2008|url=https://archive.org/details/jenniejunesamer00crolgoog}}</ref> Identified as among 'the favorite drinks which are in demand everywhere' in an advertisement for the 1878 edition of ''The Modern Bartender's Guide'' by O. H. Byron, both Tom Collins gin and whiskey and Tom Collins brandy were considered fancy drinks.<ref name="Cookery"/> In the 1891 book, ''The Flowing Bowl: When and what to Drink,'' author [[William Schmidt (bartender)|William Schmidt]] listed the Tom Collins as including:

<blockquote><poem>'''Tom Collins Gin (1891)'''
The juice of half a lemon in a large glass,
a [[bar spoon|bar-spoonful]] of sugar,
a drink of [[Tom gin]]; mix this well;
2 lumps of ice,
a bottle of plain soda.
Mix well and serve.<ref>{{cite book |last=Schmidt |first=William |year=1891 |title=The Flowing Bowl: When and What to Drink: Full Instructions how to Prepare, Mix, and Serve Beverages |page=179 |publisher=C.L. Webster |access-date=25 November 2008 |url=https://books.google.com/books?id=iTgEAAAAYAAJ&pg=PA179}}</ref></poem></blockquote>

One turn-of-the-20th-century recipe subsequently replaced the lemon juice with lime juice.<ref>{{cite book|last=Wiley|first=Harvey Washington|year=1919|title=Beverages and Their Adulteration: Origin, Composition, Manufacture, Natural, Artificial, Fermented, Distilled, Alkaloidal and Fruit Juices|pages=[https://archive.org/details/beveragesandthe00wilegoog/page/n418 394]|publisher=P. Blakiston's Son|access-date=25 November 2008 |url=https://archive.org/details/beveragesandthe00wilegoog}}</ref>