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So over the past few days (it's holiday party season, folks) I have discovered not a single other bartender knows about the special way my Tom Collins was made last Saturday. But I have come up with a way to explain the drink and give it a name.
From now on, I will be calling it an "Experienced Tom Collins".
When the barkeep asks me to elaborate I will say "Same as a regular Tom Collins, but no cherry and with a dash of bitters."