Canton
Stir, strain, straight up, cocktail glass, garnish
- Chinese Cocktail — Jamaican rum, Curaçao, Maraschino Liqueur, Bitters, Grenadine
Stir, strain, straight up, cocktail glass, garnish
Stir, strain, straight up, cocktail glass
Bracingly bitter, particularly with the Carpano Antica.
A great cocktail, but the modernized 1794 is even better.
Ted Haigh, Vintage Spirits and Forgotten Cocktails; 1794: http://www.kindredcocktails.com/cocktail/1794
Curated to standardize formatting and to refer to the improved 1494.
Try a Boulevardon: switch the campari for averna amaro--it's much less bitter and pulls the roasted flavors out of the bourbon. I also add Bittercube Cherrybark Vanilla bitters
This is a great cocktail, but I recommend it on the rocks. It's easier to enjoy for newcomers to Campari, and anyway the change in taste as it dilutes is really interesting and enjoyable.
Like.
My favourite amari / vermouth based cocktail. I use either bourbon or rye (or rum). Most vermouths work but I prefer to use Carpano Antica.
I batch bottle it in the ratio 2:1:1 - I keep it in the fridge & drink it over ice with a quick finger stir.
There are lots of variations, IMO good additions include:
- either an orange twist or lemon twist
- Averna (sub for the vermouth - I've not found other amari work as well)
- Orange bitters
- Chocolate bitters
- Hellfire bitters
- Coffee liqueur
Shake, strain, straight up, cocktail glass. Egg white and garnish are suggestions of Ted Haigh, not in the original.
A 1917 version uses Yvette, dry vermouth instead of lemon juice, and orange bitters.
Vintage Spirits & Forgotten Cocktails, Ted Haigh
Hugo Ensslin's 1916/17 version has a red wine float, but the one in the Pioneers of Mixing in Elite Bars: 1903-1933 lacks that red wine float and is closer to the Martini riff (gin, dry vermouth, Creme Yvette, orange bitters). The citrus one is much later and appears in Crosby Gaige's 1941 Cocktail Guide and Ladies' Companion and David Embury's 1948 The Fine Art of Mixing Drinks.
Dry shake, shake with ice, strain, straight up, flute.
Stir, strain, express oil over top of drink.
"The World's Drinks and How to Mix Them", William Boothby, 1908, found at http://eatdrinkkeep.com/recipes/133
Curated: Revised ingredients and amounts to match source reference. This was originally entered as gin instead of Sloe gin, and only 1/2 oz instead of the 1/2 jigger (=3/4 oz) that Boothby calls for. Added twist garnish.
Shake, strain, straight up, cocktail glass, garnish
The suggest of Amontillado Sherry comes from Ted Haigh.
Vintage Spirits and Forgotten Cocktails, Ted Haigh
Lemon twist, Stir, Straight Up, Cocktail
Orange wheel, Shake, Straight Up, Cocktail
Robert Hess reimagined this drink with 2 dashes of orange bitters instead of the 3/4 oz.
Originally in the 1930 Savoy Cocktail Book
Vintage Spirits & Forgotten Cocktails, Ted Haigh, pg. 85
Curated: Reverted this to the VS&FC version, which was with 3/4 oz orange bitters. Moved the Hess variation to notes. Updated History and Source.
Tried both ways. May prefer the original version as the modern take is a bit too sweet.
Shake, rocks, lowball, garnish with cherry or crystallized ginger,
Shake very, very hard and long. Chilled glass. Makes about 3 drinks.
, Shake, Straight Up, Cocktail
JP Morgan's cocktail, supposedly.
"VS&FC", Ted Haigh, pg. 39. Cites "The Gentleman's Companion", AKA "Jigger, Beaker and Flask" (1939) by Charles H. Baker Jr.
This comes off pretty sweet even for a punch recipe. As is, it might be best served in a goblet of crushed ice with straws and fruit garnish. For the cocktail-style drink, after cutting the recipe in half, I still dropped the syrup and liqueurs down to a couple dashes each and omitted the egg white. I think the yellow chartreuse works better here, and Grand Marnier instead of Curaçao was a good choice. Granted, that may be starting to veer away from the original drink.