Republic of the Philippines

BATANGAS STATE UNIVERSITY

COLLEGE OF ACCOUNTANCY, BUSINESS, ECONOMICS AND
INTERNATIONAL HOSPITALITY MANAGEMENT
Pablo Borbon Rizal Avenue,
Batangas City

Food and Beverages

Second Semester AY 2022-2023

Name: Don John Vico Nathaniel Aquino

Adrian Caguimbal Sedrick Magadia

John Reuven Ingco Anthony James Borcillo

DOCUMENTATION PAPER
History of John Collins
The creation of the Collins is credited to John Collins, a bartender who worked at
Limmer's Hotel, Conduit Street, London. The 'coffee house' of Limmer's Hotel was a true dive
bar, popular with sporting types during the 19th century, and famous, according to the 1860s
memoirs of a Captain Gronow (a Victorian writer of four observational tomes) for its Gin Punch
as early as 1814. It would appear that the Collins morphed from the Gin Punch, a very popular
drink of the day. Whether or not John (or possibly Jim) Collins, head waiter of Limmer's was
responsible for first creating/naming the Tom Collins will never be known but he is
immortalised in a limerick written by Frank and Charles Sheridan about John Collins: “My
name is John Collins, headwaiter at Limmer's, Corner of Conduit Street, Hanover Square, my
chief occupation is filling brimmers. For all the young gentlemen frequenters there. Mr. Frank
always drinks my gin punch when he smokes.”- Charles and Frank Sheridan, (1892). It could
be that the special gin-punch for which John Collins of Limmer's was famous went on to
become known as the Tom Collins when it was made using Old Tom gin. An alternative story
attributes the drink's creation to a Mr Collins who started work at a New York tavern called the
Whitehouse in 1873 and made thirst quenching gin drinks. Another story identifies a different
Tom Collins, who worked as a bartender in New Jersey and New York City. There are
apparently also versions attributing its creation to San Francisco and Australia, and i t is not
impossible that the drink evolved in two or more places independently.
John Collins Recipe
Ingredients.
• Ice
• 30ml Lemon juice
• 15ml simple syrup
• 50ml Whiskey or Gin
• 60ml Soda Water
Procedure
Preparation: Pour all ingredients directly into a highball glass filled with ice. Stir gently.
Garnish. Add a dash of Angostura bitters.
Standard drinkware: Collins glass
Standard garnish: Lemon slice

Drink Review
The John Collins is a tasty bourbon sour drink that is perfect for any occasion. It makes
an excellent everyday sipper that can be poured in just a few minutes. It is also a nice way to
show off your favourite whiskey in a simple, refreshing style. This is, essentially, a tall version
of the Whiskey Sour. Other than the soda and ice (and maybe a few tweaks here and there), the
Collins and sour are practically the same drink. This makes it very easy to remember both
popular recipes, which all bartenders should know how to mix.

Reflection of each Member

It’s very exciting when I inform that we use to create a cocktail I’m happy because as a
drinker of alcoholic drinks so its my first time to me to mix and taste especially we are the one
to WHO assigned to mix the cocktail, so I am happy for that. At the beginning of our creating
a cocktail we are confused to what we put onto the boston shaker. We first put the ice then the
brandy next is the lemon juice lasltly is the simple syrup brought by one of our members from
the Barista on his place. Then we shake together for a minute then we put to the collin glass.
Then we add the sliced lemon for garnish. After that Maam Vebs is the first one to taste she
says is delicious. Then the next to taste is our group. When I taste it the john collins it’s like a
lemon beer that I taste in past. I wasn’t expecting the taste of it because of the brandy when
smell the pure brandy it was haven’t a good smell. Im not expecting that the taste of the john
collins is good so for me we got a good grade.
-Don John Vico
 Studying food and beverage has been an enlightening experience. I gained insights into
the production, preparation, and analysis of various alcoholic drinks and cocktails. By getting
hands-on experience, I learned the importance of precision and accuracy in creating a good
cocktail. My time in the laboratory helped me deepen my knowledge of mixology. I was
introduced to different types of alcohols such as beer, wine, whiskey, and more. This newfound
knowledge gave me a greater appreciation for mixologists and the different variations of
cocktails they create. Working with my classmates on group projects improved our teamwork
and communication skills. We shared responsibilities and exchanged ideas, making learning a
dynamic and enjoyable experience.
-Nathaniel Aquino
Through this experience, I gained much insight into the negative effects and consequences
that are associated with the consumption of alcohol. When we start drinking alcohol, our bodies
produce extra, which travels to the parts of the brain known as 'reward centres' – the bits that
make us feel good and make us want to do more of whatever we're doing, the food and beverage
service is a process of preparing, presenting, and serving food and beverages to customers.
Food can include a wide range of styles and cuisine types. These can be classified by country.
Beverages include all alcoholic and non-alcoholic drinks.
- Adrian Caguimbal

My Reflection to that drink is that I wish I taste the drink because on that day I went to
school tired, and I rest and lay down on the chair so I couldn't make or taste the drink. I brought
the glass for my group without me they can`t make the drink. When I saw the recipe of our
drinks it looked delicious and easy to make. Our group taste other drinks and we also share our
drinks to try them but, in their reaction, I see that they liked our drink.
-Sedrick Magadia
My reflection in the laboratory was to be open minded to the things I still need to learn,
one of my reflections was to know the differences between us Filipinos in preparing food and
other stuff. That we can use in our chosen career that someday we can use it in our food related
business.
-Anthony James Borcillo
My refection in our food and beverages course we taught us the basic principle of
preparing food and how to communicate and interact to the customer that we can use once we
established our business in the future, so I think it is important to know what to do once we
have our own business someday.
-John Reuven Ingco