Thunderball (1965)
Emilio Largo / James Bond
Bond is served a Rum Collins.
Sources: Wikipedia: Shaken, not stirred; Cheryl Charming (Miss Charming): Cocktails in Film
The recipe
- 1 tspSugar
- 1Juice of 1 lemon
- ½Juice of half a lime
- 1½ ozRum45 ml
- Top withClub soda≈ 2 oz
How to make it
- 1In a highball glass, stir the sugar into the lemon and lime juice until it dissolves.
- 2Add two lumps of ice and the rum.
- 3Fill with club soda and stir.
Variations: Modern versions are sweeter and drop the lime: Difford’s shakes 2 oz aged rum, ¾ oz lemon, ½ oz rich syrup and a dash of Angostura and tops it with 2 oz soda over ice.
Grohusko gives the rum as “100%”, with no amount; the numbers take it as a jigger, 1½ oz, the measure Straub uses (1913). He fills the glass with a bottle of club soda; the numbers assume 2 oz.
The ratio
¾ : ¼ : ¾ : 1
In parts, a Rum Collins is ¾ lemon, ¼ lime, ¾ rum and 1 soda. Plus a touch of sugar. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
On screen
More Highballs & Fizzes
- Alabama Slammer — Amaretto, Southern Comfort and sloe gin stirred over ice with a splash of lemon: sweet, fruity and nutty, a college-bar favorite.
- Bay Breeze — Vodka with cranberry and pineapple juice: a Sea Breeze with pineapple in place of grapefruit.
- Bloody Mary — Vodka, tomato and lemon, seasoned to taste with Worcestershire, Tabasco, celery salt and pepper. Savory and spicy.
- Blue Lagoon — Vodka, blue curaçao and lime topped with lemon-lime soda: electric blue, sweet-tart and fizzy.
- Cuba Libre — Rum and cola with lime, which is the difference between this and a plain rum and Coke.
- Dark ’n’ Stormy — Ginger beer with dark rum floated on top. Spicy, sweet and moody.