March 27th, 2006

Bronx Cocktail

Posted by The Home Bartender in Vintage Cocktails, Gin Drinks

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:

Bronx Cocktail

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.

One Response to ' Bronx Cocktail '

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  1. Rick said,
    on March 27th, 2006 at 8:53 pm

    I’ve been meaning to try this one for a while too. I enjoyed your recipe, although I thought the gin overpowered the rest of the ingredients a bit. This could be because I was using Gordon’s; I can see something like Plymouth or Sapphire making a perfect version of the Bronx.

    I checked in a few other books and found the following:

    - Gary Regan uses your recipe but adds a dash of orange bitters
    - Dale DeGroff’s recipe is much sweeter with less gin, more of both vermouths, and much more OJ
    - Ted Haigh gives us the Income Tax Cocktail which is just a Bronx with Angostura bitters (although his recipe differs)

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