The Bronx Cocktail - essentially a perfect martini with orange juice added - is one of those drinks I used to see in guidebooks and recipe lists but never heard of being served. I had never tried one until recently. I imagine two culprit are to blame. First, gin has suffered a precipitous loss of popularity. Second, vermouth itself is used less and less, and the occasion that anyone orders a perfect martini today must be rare indeed. When it comes down to it, drinkers don’t always have patience these days for flavors that aren’t straightforward. We don’t want a complex drink with orange, we want an orange drink.
Shame, too, because in my book the Bronx is a perfect “fruity” drink: flavorful and mildly sweet without being uninteresting or sticky. As before, Punt e Mes picks up seemingly everything is added to, so I highly recommend using that as the sweet vermouth. It’s a flexible recipe: you can increase the gin to make it drier, or you can increase the orange juice or vermouth to taste. Here’s the proportion I landed on:
2 jiggers dry gin
1/2 jigger fresh orange juice
1/4 jigger dry vermouth
1/4 jigger sweet vermouth
Shake with ice and strain into chilled cocktail glass. Garnish with lemon twist or cherry, if you like.