Home | Kindred Cocktails

Shake vigorously with ice to build a nice head of foam. Strain into an ice filled Collins glass. Garnish with a maraschino cherry and a chunk of pineapple.

Notes

Originally served without garnish. An orange twist is also optional.
Can be strained into a highball and topped with soda. Lemon Juice can be substituted for lime, and any aromatic bitters for Angostura.

History

A Variant of the gin sling. My research suggests that this is as likely as any to be the original, authentic recipe, and more likely than most. Embury avows he's never seen two recipes alike for this drink. 1915 is one of several years in which this might have been created, between 1912 and 1921, but seems likely.

Curator rating

5 stars

Average rating

4 stars

(33 ratings)

From the Knowledge Vault

Making Bourbon

This is the fourth in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

This is really pretty simple. A distiller buys grains off the commodity market: corn, wheat, rye, whatever their recipe demands. They also buy malted barley from a supplier; none of the large Bourbon distillers grow their own grains or malt their own barley. Each grain is milled into meal, which takes specialized equipment for each grain, then everything is cooked together, with the addition of each grain happening at a different temperature. Starch to sugar conversion is allowed to take place (due to the enzymes in the malted barley), then fermentation is started, typically with a secret yeast strain. After this, everything is dumped into a column still, where a first distillation happens. This liquid (at about 80 proof) is pumped into a doubler still where a second distillation takes it to between 110 and 150 proof. The spent grain, historically fed to pigs is removed from the still and a portion of it is used to “sour” the next batch of grain, ensuring proper pH for yeast growth.

Read more about Making Bourbon
Log in or register to post comments

Login

Recent Additions

Employee's Entrance — Cognac, Herbal liqueur, Lemon bitters, Citron liqueur, Pomegranate juice
Nail Biter — Pisco, Framboise, Dark Crème de Cacao, Orange bitters, Lime juice, Sherry vinegar
Against the Grain — Gin, Dry vermouth, Pear eau de vie, Crème de Violette, Apricot liqueur, Lemon peel
Swing of Things — Aquavit, Lemon juice, Orgeat, Grenadine
Identity Confusion — Gin, Pacharan, Dark Crème de Cacao, Bitters, Pomegranate juice

Recent Discussion

Re Don Draper's Bitter End, 2 hours ago Mixin In Ansley commented:
Adult like Don but a little predictable just like Don.
Re Amertinez, 23 hours 3 minutes ago Aviation__1952 commented:
FANTASTIC !!! I was incredibly lucky this evening to see this cocktail, and even more: to actually have all the ingredients at-hand.

Delicious !! I have added this one into my own personal cocktail database, and have shared it with several friends.
Re Maloney No. 2, 3 days 23 hours ago Shawn C commented:
The units conversions between metric and English units can be problematic. The idea seems to have been to default to increments available in more conventional metric or U.S. bar equipment, but the result is that the proportions can be altered when using units other than the system the cocktail was entered in (or vs. the source reference.) In this case the source is a U.S. recipe, so the metric conversions are .25 cl high both for the Cynar and the Maraschino. Both are fine in English (U.S.) units, so when in doubt, toggle the unit choice in your account to match the way it was likely entered, and/or check the source. Curation note: I have updated the reference to a direct link to the cocktail.
Re Metal Urbain, 1 week ago sfnyc commented:
Another outstanding drink from Yarm.
Re Rome with a View, 1 week ago Mixed up in Na… commented:
We poured fat measures of the Campari, vermouth, & lime juice and a skinny measure of the simple syrup along with a scant two oz. of the seltzer. The drink is delicious, a taste of summer here in October.