Recipes: The Bronx Cocktail
The classic cocktails are called classics for a reason. It’s not because they’re old or that they came from some prohibition era book that someone found in their attic. They’re classic cocktails because they are pairings that work. The martini is a classic because of it’s appealing nature. The dryness of the vermouth and the herbaceuos-ness (sp?!) of the gin fit together like peas in a pod.
So to keep the classic cocktail tradition alive, I’ve decided to share some of my favorites in this category. I won’t bore you (yet) with martinis and manhattans. As much as I love those drinks, you can all probably make some form of a martini that suits you. So let’s focus on some classics that you may not have tried. First on the list is the Bronx Cocktail.
The Bronx cocktail is interesting for a number of reasons. First and foremost, it will change your perception about orange juice in a drink. Before I discovered this drink, orange juice, to me, was meant for drinks like screwdrives and mimosas. Not that exciting. The Bronx cocktail uses orange juice but does so in small increments, giving you that subtle sweetness and orange flavor, without the overwhelming body of a typical orange juice cocktail. And the end product is a nice, dry cocktail. Without further ado, here’s a recipe to get you started.
Bronx Cocktail
1 1/2 Ounces Gin
1/2 Ounce Dry Vermouth
1/2 Ounce Sweet Vermouth
1 Ounce Orange Juice (fresh squeezed, please)
1 Dash Angostura Bitters*
Combine all these ingredients in a shaker and mix for longer than you really care to. When it gets too cold to hold, mix it up a bit more just to be sure. Cocktails are meant to be served cold (for the most part). Garnish with a twist of orange peel and enjoy.
*Keep in mind that a “dash” in my book is not a single drop. I’d call that a single drop. I typically use 5-6 drops of bitters when a dash is called for. That translates to about an 1/8 – 1/4 teaspoon of bitters.
If your drink looks like this, toss it and start over.
