Racquet Club Cocktail

2 oz Gin
1 oz Dry vermouth
1 bsp White Crème de Cacao
2 ds Orange bitters
1 twst Lemon peel
Instructions

Stir well with cracked ice. strain into chilled coupe. zest lemon twist. drop or discard.

Notes

A gin martini with a barspoon of cacao.

Cocktail summary
Year
1893
Is an
authentic recipe
Reference

David Wondrich, Imbibe Magazine issue 34 Nov/Dec. 2011

Curator
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Average
3.5 stars
(4 ratings)
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Comments

Chocolate martini without it being some gross, sugary mess like you'd normally get if you asked for that? I'm down

So I went looking for this drink, and it seems to be 1906ish, but it's equal parts Tom Gin and dry vermouth plus some orange bitters. Anyone have the original Imbibe to see if the cocoa is a Wondrich thing? Thanks,  Zachary

Wondrich's book, Imbibe! notes the Cacao discrepancy in Kappeler, and uses as a source the New York Sun, 1893. Without seeing the particular article, it is hard to tell. I haven't seen the 2011 Imbibe article where Wondrich provides the Racquet Club Cocktail recipe either, but the Imbibe! book's recipe is somewhat anachronistic, using Plymouth gin (even it if was gin made in Plymouth, wouldn't an Old Tom be closer to the style at the time or was Plymouth gin dry by then?) It also is a 50:50 (rather than shown in the recipe on this site.) Wondrich's ingredient notes say, "Use an Italian vermouth" rather than dry vermouth as given here and by Kappeler. So I am not sure what has happened but something seems mixed up. Was "French vermouth: intended rather than "Italian?" I dunno, but it makes a nice cocktail with Plymouth, Regan's orange bitters, and Tempus Fugit Creme de Cacao using a mild red vermouth such as Dolin Rouge.