Mom's Best Recipes

Recipe

Healthy Tom Collins

A bright, citrusy Collins with real lemon, just enough sweetness, and that classic sparkling finish.

By Matt Campbell

•

4.8

A tall Tom Collins cocktail in a clear highball glass with ice, a lemon wheel, and a cherry on a light kitchen counter

Jump to Recipe

If you love a Tom Collins but do not love how it can get quite sweet, this one is for you. We keep the classic vibe intact: crisp gin, punchy lemon, and that fizzy soda lift. The only real change is how we sweeten it, because you deserve a cocktail that tastes bright and clean, not sticky.

This “healthy” Tom Collins is sweetened with a small amount of maple syrup or honey, then balanced with fresh lemon juice so it still tastes like a proper Collins. It is citrus-forward, bubbly, and dangerously easy to drink. Make one on a weeknight, or scale it up for brunch and pretend you are the kind of person who keeps lemons in a bowl on the counter.

Fresh lemons and a cocktail jigger on a wooden cutting board with a highball glass nearby

Why It Works

Bright and citrusy: Fresh lemon juice gives you that clean, snappy tartness that bottled juice cannot touch.
Lightly sweet, not syrupy: Maple syrup or honey adds a softer sweetness so you can use less overall and still get balance.
Classic Collins texture: Soda water keeps it crisp and refreshing, with that bubbly lift you want.
Easy to adjust: Make it drier, sweeter, or lower alcohol without breaking the drink.

Pairs Well With

Storage Tips

Collins drinks are best freshly built over ice, but you can prep the base to make things fast.

Make-ahead base

Stir (or shake) together the gin, lemon juice, and sweetener in a jar until fully combined.
Refrigerate, tightly covered.
Best within 24 to 48 hours for the brightest lemon flavor, but it will keep up to 2 to 3 days.
When ready to serve: add ice to a glass, pour in the base, then top with cold soda water.

What not to store

Do not add soda water until serving or the drink goes flat.
Do not store over ice or it will dilute and taste washed out.

Common Questions

Is a Tom Collins actually healthy?

It can be a lighter choice than many cocktails if you keep the sweetener modest and use soda water instead of a sugary mixer. This version is simply a lower-sugar take that still tastes like a proper Collins.

What is the best gin for a Tom Collins?

A classic London dry gin works great because the juniper and citrus play nicely with lemon. Use whatever gin you like drinking, since it is the main flavor.

Can I make it without alcohol?

Yes. Replace the gin with a nonalcoholic gin alternative, or use extra soda water with a little extra lemon for bite. If you want to add bitters, know that most bitters contain alcohol, so skip them if you are avoiding alcohol entirely.

Can I use lime instead of lemon?

You can, but it becomes more like a gin rickey vibe. Still delicious, just sharper and less “classic Collins.”

How do I make it lower sugar?

Start with 1 teaspoon sweetener, then taste. If your lemon is very tart, add another teaspoon. The goal is balance, not dessert.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Highball glass (or any tall glass)
Cocktail shaker or mason jar with lid
Jigger or measuring spoons
Citrus juicer
Bar spoon (or a regular spoon)

I used to think a Tom Collins was basically “lemon soda that happens to be gin.” Then I started making them at home and realized the whole drink lives or dies on balance. Too much sweetener and it feels heavy. Too little and it tastes like you are drinking a lemon wedge.

This version is my sweet spot when I want something bright and a little grown up, but I do not want a cocktail that drinks like dessert. It is the kind of drink I make while cooking dinner, tasting as I go, and inevitably sneaking one extra squeeze of lemon because I cannot help it.