Classic Mixology: Cocktail & Mixed Drink Recipes

Gin Cocktail

1 large bar glass ice

Ingredient: ice

What it is:  Additive
The new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).

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fill up the glass
2 to 3 dash gum syrup

Ingredient: gum syrup

Also Known As:  Gomme syrup What it is:  Syrup

An ingredient commonly used in mixed drinks. Like bar syrups, it is a sugar and water mixture, but has an added ingredient of gum arabic which acts as an emulsifier.

Substitution:  simple syrup

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2 to 3 dash Boker's bitters

Ingredient: Boker's bitters

What it is:  Bitters
Brand of proprietary, aromatic bitters no longer available. Appears mostly in 19th century cocktail books. Other barnds such as Angostura or Fee Brothers can be used as substitutes.

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1 dash Curaçao

Ingredient: Curaçao

Also Known As:  Curaçoa What it is:  Bitters

Liqueur flavored with the dried peels of the laraha citrus fruit, grown on the island of Curaçao.  Earlier versions were based on brandy or rum but now use neutral spirits.

Substitution:  Triple sec

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or Absinthe
1 wine-glass gin (Jenever)

Ingredient: gin (Jenever)

Also Known As:  Holland gin, , Dutch gin, Genever What it is:  Gin

Also called Holland Gin or Genever, it is a juniper-flavored and strongly alcoholic traditional liquor of the Netherlands, Belgium and Northern France, from which gin evolved.

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(Holland gin)
(Use a large bar glass.)

Stir up well, strain into a fancy cocktail glass, squeeze a piece of lemon peel on top, and serve.

Whether Curacoa or Absinthe is taken depends on which the customer may desire.