Futurity Cocktail. Beitragsbild.

Futurity Cocktail

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Dieser Cocktail ist eng verwandt mit dem Vermouth Cocktail oder dem Martinez Cocktail. Durch den Einsatz von Sloe Gin jedoch erhält er eine deutlich von diesen abweichende Aromatik.

Futurity Cocktail.

Futurity Cocktail.

60 ml Antica Formula
30 ml Plymouth Sloe Gin
1 dash Scrappy‘s Orange Bitters

Zubereitung: Gerührt

Wir haben im Anhang allerlei Rezepturen zusammengesucht. Das liegt daran, daß unter gleichen Bezeichnungen zahlreiche verschiedenartige Rezepturen genannt werden. Sie sind Kombinationen aus Sloe Gin, Wermut, Bitter, Zitrus und anderen Zutaten. Wir wollen hier nicht zu sehr ins Detail gehen, aber ein paar Beispiele zur Veranschaulichung der Verwirrung nennen. Ein Blackthorn Cocktail beispielsweise kann Sloe Gin, Wermut und Bitter sein; oder zusätzlich mit Zitrussaft oder etwas anderem angereichert sein; oder einfach nur Sloe Gin, Wermut und etwas anderes; oder letzteres mit zusätzlichem Zitrussaft; oder aber Sloe Gin mit Bitter und etwas anderem; oder ganz etwas anderes. Ihr werdet nun sicherlich genauso verwirrt sein wie wir es waren. Wie soll man in dieses Chaos Struktur bringen? Als Blackthorn Cocktail verstand man bis 1919 wohl überwiegend die Kombination aus Sloe Gin, Wermut, Bitter und Zitrussaft. Und so wollen wir es auch halten. Nach 1919 versteht man darunter oftmals auch einen whiskeybasierten Drink.

Ähnlich sieht es mit anderen Bezeichnungen aus, und so ist es nicht verwunderlich, daß ein „Sloe Gin Cocktail“ ähnlich undefiniert ist. Er ist Alles und Nichts, über alle Zeiten hinweg.

Ausgangspunkt unserer Recherche war ein Cocktail aus Sloe Gin, Wermut und Bitter. Wie die Verkostung gezeigt hat, kann der Bitter nicht weggelassen werden, ohne das Ergebnis zu verschlechtern. Auch andere, zusätzliche Zutaten führen nicht zu einer Verbesserung des Drinks, so daß wir uns für die Namensfindung auf den Bereich mit Sloe Gin, Wermut und Bitter beschränken können. Gleichwohl müssen wir aber die allgemeine Verwirrung berücksichtigen, um die korrekte Bezeichnung unserer Variante finden zu können.

Betrachten wir also den Zeitraum bis einschließlich 1919. Unsere Kombination wird zwei Mal Blackthorn Cocktail genannt, drei Mal Futurity Cocktail. Blackthorn Cocktail scheidet aus, denn er wird eigentlich mit zusätzlichem Zitrussaft zubereitet. Bleibt also noch die Bezeichnung Futurity Cocktail. Und hier ist uns das Glück hold. Wie sich zeigt, heißt unsere Kombination auch in den nachfolgenden Zeiten bis auf wenige Ausnahmen immer Futurity Cocktail. Dies ist also der Name des von uns gesuchten Cocktails.

Weitere Bezeichnungen sind die folgenden, die Erstnennung ist in Klammern angegeben; jedoch versteht man unter diesen Bezeichnungen teilweise auch ganz andere Dinge: Meehoulong (1922), Indian Cocktail (1929), Blanco y Negro (1930), Irving (1933), Minneapolis Cocktail (1933), Sloe Gin Cocktail (1933), Ping-Pong Cocktail (1934), Moulin Rouge Cocktail (1935), Sloe Berry Cocktail (1947), San Francisco Cocktail (1953).

Bei dieser Auflistung haben wir jedoch nur die Verwendung von Wermut im Allgemeinen betrachtet. Man kann weiter differenzieren. Mit italienischem (roten) Wermut zubereitet liegt ein Futurity Cocktail vor. Verwendet man zu gleichen Teilen italienischen und französischen Wermut, so heißt der Drink Meehoulong, was übersetzt „feueressender Drache“ bedeutet und erstmals von Robert Vermeire 1922 publiziert wird. Allerdings gab es diese Kombination schon zuvor, beispielsweise 1908 bei William Boothby als Blackthorn Cocktail.

In den historischen Rezepten des Futurity Cocktails werden eindeutig Angostura Bitters bevorzugt, in der Menge von 2 Dash. Wir haben beim Ausmixen festgestellt, daß grundsätzlich ein Dash ausreichend ist, da die Bitteraromen sonst zu dominant werden. Auch geben wir einem Orangenbitter den Vorzug, da die Aromen von Angostura-Bitter oder Angosturarinden-Bitter unserer Meinung nach zu dominant werden und sich nicht so elegant mit den übrigen Komponenten vermählen. Übrigens verwendet das erste Rezept, das wir mit Sloe Gin, Wermut und Bitter finden konnten, ebenfalls Orangenbitter; jedoch heißt die Rezeptur Blackthorn Cocktail und stammt aus dem Jahr 1904.

Die frühen Rezepte fordern gleiche Teile Sloe Gin und italienischen Wermut, später wird einem verdoppelten Sloe-Gin-Anteil der Vorzug gegeben. Wir hingegen bevorzugen einen Teil Sloe Gin und zwei Teile Wermut. Sloe Gin ist im Grunde genommen ein Schlehenlikör und entsprechend süß. Wir mögen unsere Drinks trockener, und deshalb haben wir für uns den Wermutanteil erhöht.

Da der Sloe Gin likörartig ist, ist der Futurity Cocktail im Grunde genommen eine Art Fancy Vermouth Cocktail. Sieht man im Sloe Gin eher einen Gin, der mit Schlehe und Zucker fancy gemacht wurde, so kann man im Futurity Cocktail aber auch eine Art Fancy Martini Cocktail respektive einen Fancy Martinez Cocktail sehen.

Futurity Cocktail.

Futurity Cocktail.

Historische Rezepte

1900 Harry Johnsson: The new and Improved Illustrated Bartender’s Manual. Seite 266. Black Thorn.

(Use a large bar glass.)
3 or 4 dashes of absinthe;
3 or 4 dashes of bitters (Boker’s genuine only);
1/2 wine glass of French vermouth;
1/2 wine glass of Irish whiskey;
Stir up well with a spoon, strain into a medium-
sized wine glass and serve.

1903 Anonymus: Manuel du Cocktail. Seite 10. Blackthorn Cocktail.

Se servir du verre à mixtion.
DEUX gouttes d’angostura; deux tiers
de gin old Tom; un tiers de gin
Sloe. Remplir de glace, mélanger et
passer dans un verre à cocktail.

1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 132. Blackthorn Cocktail.

2 dashes of orange bitters.
2/3 Sloe gin.
1/3 Italian vermouth.

1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 132. Sloe Gin Cocktail.

1 dash Angostura bitters.
1 drink of Sloe gin.

1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 13. Blackthorne Cocktail.

Fill mixing glass 2/3 full fine ice.
1 teaspoonful of syrup.
1/4 teaspoonful of lemon juice.
2 dashes orange bitters.
1/2 wine glass Italian vermouth.
3 dashes Dr. Siegert’s Genuine Angostura
Bitters.
1/2 wine glass Sloe gin.
Stir ingredients thoroughly and strain in
cocktail glass and serve.

1906 George Spaulding: How to Mix Drinks. Seite 11. Blackthorn.

Use large glass.
Ice fill two thirds.
Syrup, one teaspoon.
Lemon juice, three dashes.
Orange bitters, two dashes.
Italian Vermouth, one half wine glass.
Angostura bitters, one dash.
Sloe gin, one half wine glass,
Stir well and strain in cocktail glass.

1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 18. Blackthorne Cocktail.

Fill mixing glass full fine
ice
1 teaspoonful of syrup
1/4 teaspoonful of lemon juice
2 dashes orange bitters
1/2 wine glass Italian Vermouth
3 dashes Angostura bitters
50% wine glass Sloe gin.
Stir ingredients thoroughly
and strain in cocktail glass
and serve.

1908 William Boothby: The World’s Drinks. Seite 22. Blackthorn Cocktail.

A LA WM. SMITH, ESQ., ROYAL HAWAIIAN HOTEL, HONOLULU, T. H.
Into a mixing-glass of cracked ice pour a jiggerful of equal parts of
French vermouth, Italian vermouth and Sloe gin, add a flavor of Orange
bitters and a drop or two of Angostura bitters. Stir until very cold, strain
into a stem cocktail-glass, squeeze a piece of lemon peel over the top and smile.

1909 Jacob A. Didier: The Reminder. Seite 146. Blackthorne Cocktail.

Use a mixing glass.
2 dashes of syrup.
2 dashes of orange bitters.
1/3 drink of Italian vermouth.
2/3 drink of Sloe gin.
1/2 glass of cracked ice.
1 slice of lemon.
Shake,strain into cocktail glass, and
serve.

1909 John Applegreen: Applegreen’s Bar Book. Seite 5. Sloe Gin Cocktail.

1 dash orange bitters
1/2 jigger sloe gin
1/2 jigger dry gin
Lemon peel
Ice
Stir and strain into cocktail glass.

1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 28. Blacksthorne Cocktail.

Fill mixing glass 2-3 full fine ice
1 teaspoonful of syrup
1/4 teaspoonful of lemon juice
2 dashes orange bitters
50% Italian Vermouth
2 dashes bitters
50% Sloe gin.
Stir ingredients thoroughly and strain into cocktail glass
and serve.

1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 72. Sloe Gin Cocktail.

75% sloe gin
25% Italian Vermouth
Fill glass with ice.
Stir and strain in cocktail glass.
Serve.

1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 5. Sloe Gin Cocktail.

Take two jiggers of Sloe Gin,
Add a little Gum Syrup to taste,
One dash Orange Bitters.
Strain through ice and serve.
This cocktail is very appetizing.

1910 Rodolph Rose: Toasts Wines and how to serve them. Seite 6. Sloe Gin Cocktail.

Three-fourths Sloe Gin.
One-fourth Vermouth.
Fill glass with ice, stir and strain in cocktail glass; serve.

1912 John H. Considine: The Buffet Blue Book. #22. Blackthorne Cocktail.

Fill mixing glass 2-3 full fine ice; 1 tea-
spoonful of syrup, 1/4 teaspoonful of lemon
juice, 2 dashes orange bitters, 1/2 wine glass
Italian vermouth, 1 dash Abbott’s Bitters, 1/2
wine glass sloe gin. Stir ingredients thor-
oughly and strain in cocktail glass and
serve.

1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 26. Black-Thorne-Cocktail.

Mischglas mit 3—4 Stücke Eis, 4
Spritzer Absinth, 4 Spritzer Orangebitter, 1/2 Cocktailglas
franz. Vermouth, 1/2 Cocktailglas Irish – Whisky,
rühren, Cocktailglas seihen, Kirsche, Citronenschale.

1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 27. Futurity Cocktail.

2 dashes Angostura bitters.
1/2 jigger Italian vermouth.
1/2 jigger sloe gin. Stir.

1914 Jacques Straub: Drinks. Seite 27. Futurity Cocktail.

2 dashes Angostura bitters.
1/2 jigger Italian vermouth.
1/2 jigger sloe gin. Stir.

1915 John B. Escalante: Manual del cantinero. Seite 11. Blackthorn Cocktail.

(Blakzorn cockteil)
USE UN VASO DE LOS DE REFRESCO
Echese la necesaria cantidad de hielo en pedacitos para
mediar el vaso, y agréguese:
Angostura bitters . . . . . . . . . Unas gotas.
Curaçao . . . . . . . . . . . . . . . . Unas gotas.
Ginebra (Sloe Gin) . . . . . . . . 2 partes.
Vermouth Italiano . . . . . . . . 1 parte.
Mézclese todo con una cuchara, cuélese en una copa de
las de cocktail, y sírvase con una cereza.

1915 John B. Escalante: Manual del cantinero. Seite 29. Sloe Gin Cocktail.

(Eslo yin cocktail)
USE UN VASO DE LOS DE REFRESCO
Echese la necesaria cantidad de hielo en pedacitos para
mediar el vaso, y agréguese:
Angosturas . . . . . . . . . . . . . . . Unas gota[s.]
Ginebra, (Sloe Gin) . . . . . . . . . 1 copita[.]
Mézclese todo con una cuchara, cuélese en una copa d[e]
las de cocktail, y sírvase.

1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 50. Futurity Cocktail.

2 dashes Angostura Bitters
50% M. & R. Italian Vermouth
50% Sloe Gin.
Stir.

1917 Jacob A. Didier: The Reminder. Seite 146. Blackthorne Cocktail.

Use a mixing glass.
2 dashes of syrup.
2 dashes of orange bitters.
1/3 drink of Italian vermouth.
2/3 drink of Sloe gin.
1/2 glass of cracked ice.
1 slice of lemon.
Shake,strain into cocktail glass, and
serve.

1922 Robert Vermeire: Cocktails. Seite 37. Meehoulong.

Fill the bar glass half full of broken ice
and add:
1 dash of Orange Bitters.
1/4 gill of Sloe Gin.
1/8 gill of French Vermouth.
1/8 gill of Italian Vermouth.
Stir up with a spoon, strain into a cocktail-
glass, and squeeze lemon-peel on top.
Meehoulong is the Chinese word for “ fire-
eating devil.“

1923 Harry McElhone: Harry of Ciro’s ABC of Mixing Cocktails. Seite 31. Futurity Cocktail.

2 dashes of Angostura Bitters, 1/3 Italian Vermouth,
2/3 Sloe Gin.

1924 M. E. Steedman & C. H. Senn: Home-Made Summer and Winter Drinks. Seite 144. Sloe Gin Cocktail.

Half fill a glass with shaved ice, add 1 wine-
glassful sloe gin, and a dash of orange bitters
and serve.

1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 42. Futurity Cocktail.

2 dashes of Angostura Bitters, 1/3 Ballor Italian
Vermouth, 2/3 Sloe Gin.

1927 Adolphe Torelli: American Drinks Dictionary: Black Thorne.

Dans un petit g obelet
en cristal, une cuillère de glace, quatre traits d‘ Ab-
sinthe, autant d’Orange-Bitter, remplir avec de
l’Irish-Whisky et du Vermouth Français, remuer
et servir.

1927 Anonymus: The Cocktail Book. Seite 8. Blackthorn Cocktail.

Use Mixing Glass.
TWO dashes orange bitters; two-thirds
Sloe gin; one-third Italian vermouth.
Fill with ice, mix, and strain into a cocktail
glass.

1927 Harry McElhone: Barflies and Cocktails. Seite 31. Futurity Cocktail.

Squeeze a piece of lemon peel on top, stir slightly and
serve.
2 dashes Angostura Bitters, 1/3 Italian Vermouth, 2/3
Sloe Gin.

1927 Jean Lupoiu: 370 recettes de cocktails. Seite 41. Futurity Cocktail.

2 jets Angostura, 1/3 Vermouth Cinzano,
2/3 Gin.
Mélanger et servir.

1927 Paul E. Lowe: Drinks. Seite 25. Blackthorne Cocktail.

Fill mixing glass 2-3 full shaved
1/4 teaspoonful lemon juice.
1 teaspoonful syrup.
1/2 jigger Vermouth.
1/2 jigger Sloe gin.
1 dash Angostura bitters.
2 dashes orange bitters.
Stir; strain into cocktail glass and
serve.

1928 Pedro Chicote: Cocktails. Seite 114. Black-Thorne-Cocktail.

Prepárese en cocktelera:
Unos Pedacitos de hielo picado.
Unas gotas de absinthe.
Unas gotas de orange bitters.
1/2 copita de whisky.
1/2      –      de vermut francés. Agítese y pásese a copa de cocktail.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 27. Black Thorne Cocktail.

Dans un petit gobelet
en cristal, une cuillère de glace , quatre traits d’Ab-
sinthe, autant d’Orange-Bitter, remplir avec de
l’Irish-Whisky et du Vermouth Français, remuer
et servir.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 155. Sloe Gin Cocktail.

Dans un shaker
avec de la glace pilée, trois traits d’Angustura,
trois traits de Curaçao, un demi-verre à madère de
Sloe-Gin. Agiter, passer dans un verre à cocktail.
Garnir d’un zeste de citron et d’une paille.

1929 Anonymus: Life and Letters of Henry William Thomas. Seite 35. Blackthorne.

One part of Italian Vermouth and two parts Sloe gin with
a dash each of Maraschino and of lemon juice, all well shaken.

1929 Anonymus: Life and Letters of Henry William Thomas. Seite 38. Indian.

Two parts of Sloe gin with one part each of Italian and of French
Vermouth with a dash of Orange bitters.

1930 Anonymus: Cocktails by Jimmy. Seite 40. Futurity.

2 parts Sloe Gin
1 part Italian Vermouth
2 dashes Angostura Bitters per cocktail.

1930 Anonymus: Cocktails by Jimmy. Seite 54. Meehoulong.

2 parts Sloe Gin
1 part French Vermouth
1 part Italian Vermouth
1 dash Orange Bitters per cocktail
Squeeze a piece of lemon peel on top.

1930 Anonymus: For Home Use. Seite 9. Blackthorne Cocktail.

Half fill shaker or mixing glass
with fine ice.
1/2 teaspoonful syrup.
1/2 wineglass French Vermouth.
1/2 wineglass Sloe Gin.
3 dashes Angostura Bitters.
Shake or stir; strain into cock-
tail glass and serve.

1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 8. Blackthorn Cocktail.

3 jets Angostura Fockink, 3 jets Pernod, 1 /2 ver-
mouth Noilly Prat, 1/2 Whisky.

1930 Gerardo Corrales: Club de cantineros de la Republica de Cuba. Manual oficial. Seite 39. Futurity Cocktail.

Gotas de Angostura bitters.
1/2 vermouth Italiano.
1/2 sloe gin. Revuélvase.

1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 23. Blackthorn Cocktail.

3 dashes Angostura, 3 dashes Absinthe, 1/2 Irish
Whisky, 1/2 French Vermouth.
Shake well, and strain into cocktail glass.

1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 42. Futurity Cocktail.

2 dashes of Angostura Bitters, 1/3 Bailor Italian
Vermouth, 2/3 Sloe Gin.

1930 Pedro Chicote: Le ley mojada. Seite 108. Black-Thorne-Cocktail.

Prepárese en cocktelera:
Unos pedacitos de hielo picado.
Unas gotas de absinthe.
Unas gotas de Orange bitters.
1/2 copita de whisky.
1/2 — de vermut francés.
Agítese y pásese a copa de cocktail.

1930 Pedro Chicote: Le ley mojada. Seite 109. Blanco y Negro Cocktail.

Prepárese en cocktelera:
Hielo picado.
Unas gotas de Orange bit-
ters.
1/3 de vermut italiano.
2/3 de Sloe gin.
Agítese y sírvase en copa
de cocktail.

Blanco y Negro Cocktail. Pedro Chicote, La ley mojada, 1930, Seite 109.

Blanco y Negro Cocktail. Pedro Chicote, La ley mojada, 1930, Seite 109.

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 58. Meehoulong (Fire-eating Devil).

Sloe Gin . . . . . . . . 1/2 jigger                Fr. Vermouth . . . . . 1/4 jigger
It. Vermouth  . . . . 1/4 jigger                Orange Bitters  . . . 1 dash
Stir well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.

1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 137. Futurity.

Dash of Angostura Bitters
One-half Sloe Gin
One-half Italian Vermuth
Stir

1931 John: Happy Days. Seite 46. Futurity Cocktail.

Two dashes Angostura Bitters
50 per cent M&R Italian Vermouth
50 per cent Sloe Gin.
Four dashes Creme de Rose.
Stir strain and serve.

1932 Jimmy: The Green Cocktail Book. Seite 40. Futurity.

2 parts Sloe Gin
1 part Italian Vermouth
2 dashes Angostura Bitters per cocktail

1932 Jimmy: The Green Cocktail Book. Seite 54. Meehoulong.

2 parts Sloe Gin
1 part French Vermouth
1 part Italian Vermouth
1 dash Orange Bitters per cocktail
Squeeze a piece of lemon peel on top.

1933 Anonymus: O’Dell’s Book of Cocktails. Seite 70. Futurity Cocktail.

2 dashes Angostura Bitters,
1/3 Italian Vermouth, 2/3 Sloe Gin.

1933 Antonio Josa: Cocktelera universal. Seite 26. Futurity Cocktail.

Unas gotas de Angostura Bitters.
1/3 de vermouth Ginzano.
2/3 de Dry Gin.

1933 George A. Lurie: Here’s How. Seite 11. Blackthorne.

Sloe Gin . . . . . . . . . . 1/3            jigger It. Vermouth . . . . . . . 1/3 jigger
Fr. Vermouth . . . . . . 1/3           jigger Orange Bitters . . . . . . 1 dash
.                         Angostura . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist
lemon peel over and serve.

1933 George A. Lurie: Here’s How. Seite 11. Blackthorne, No. 2.

Sloe Gin . . . . . . . . . 1/3 jigger             Angostura . . . . . . 2 drops
It. Vermouth  . . . . . 1/3 jigger             Lemon . . . . . . . . . 2 drops
Orange Bitters . . . . 2 dashes             Sugar Syrup . . . . . 5 drops
Stir well with ice, strain into chilled cocktail glass and
serve.

1933 George A. Lurie: Here’s How. Seite 11. Blackthorne, No. 3.

Whisky . . . . . . . . . . 1 pony                Fr. Vermouth . . . . . 1 pony
Absinthe  . . . . . . . . 1 spoon              Angostura . . . . . . . 3 drops
Shake well with ice, strain into chilled cocktail glass and
serve.

1933 George A. Lurie: Here’s How. Seite 11. Blackthorne, No. 4.

Gin . . . . . . . . . . . . . 1 pony               Dubonnet . . . . . . . . 1 pony
                    Kirschwasser . . . . . . 1/4 jigger
Stir well with ice, strain into chilled cocktail glass and
serve.

1933 George A. Lurie: Here’s How. Seite 37. Futurity.

Gin . . . . . . . . . . . 1/4 jigger          Fr. Vermouth . . . . . . . 1/4 jigger
It. Vermouth . . . 1/4 jigger          Bacardi . . . . . . . . . . . . 1 spoon
Pineapple . . . . . 1/4 slice            Orange . . . . . . . . . . . . 1/2 slice
Bruise fruit and shake all well with ice. Strain into chilled
cocktail glass, add Maraschino cherry and serve.

1933 George A. Lurie: Here’s How. Seite 44. Irving.

Sloe Gin . . . . . . . . . . 1 pony              It. Vermouth . . . . . . 1/4 jigger
Fr. Vermouth . . . . . . 1/4 jigger         Orange Bitters . . . . . 1 dash
Shake well with ice, strain into chilled cocktail glass and
serve.

1933 George A. Lurie: Here’s How. Seite 56. Minneapolis.

Sloe Gin . . . . . . . . 1 pony            Fr. Vermouth . . . . . 1/4 jigger
It. Vermouth . . . . 1/4 jigger        Orange Bitters . . . . 1 dash
Stir well with ice, strain into chilled cocktail glass, twist
lemon peel over and serve.

1933 George A. Lurie: Here’s How. Seite 65. Ping-Pong.

Sloe Gin . . . . . . . . . . . 1 pony            Fr. Vermouth . . . . . . . 1/4 jigger
                           It. Vermouth . . . . . 1/4 jigger
Stir well with ice, strain into chilled cocktail glass, add
pickled onion, twist lemon peel over and serve.

1933 George A. Lurie: Here’s How. Seite 76. Sloe Gin.

Sloe Gin . . . . . . . . . 1 pony                Angostura . . . . . . . 2 drops
It. Vermouth . . . . . . 1/4 jigger           Lemon . . . . . . . . . . 1 spoon
.                       Sugar Syrup . . . . . 1 spoon
Stir well with ice, strain into chilled cocktail glass and
serve.

1933 George A. Lurie: Here’s How. Seite 76. Sloe Gin, No. 2.

Sloe Gin . . . . . . . . . 2/3 jigger             Gin . . . . . . . . . . . . . 1/3 jigger
.                            Calisaya . . . . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass and
serve.

1933 George A. Lurie: Here’s How. Seite 76. Sloe Gin, Dry.

Sloe Gin . . . . . . . . . 1 pony             Orange Bitters . . . . . 1 dash
Fr. Vermouth . . . . . 1 pony             Angostura . . . . . . . . 1 drop
Stir well with ice, strain into chilled cocktail glass and
serve.

1934 G. F. Steele: My New Cocktail Book. Seite 105. Sloe Gin Cocktail.

1/4 French Vermouth
1/4 Italian Vermouth
1/2 Sloe Gin

1933 Harry Craddock: The Savoy Cocktail Book. Seite 30. Blackthorn Cocktail.

3 Dashes Angostura Bitters.
3 Dashes Absinthe.
1/2 Irish Whisky.
1/2 French Vermouth.
Shake well and strain into
cocktail glass.

1933 Harry Craddock: The Savoy Cocktail Book. Seite 149. Sloe Gin Cocktail.

1/4 French Vermouth.
1/4 Italian Vermouth.
1/2 Sloe Gin.
Stir well and strain into cocktail
glass.

1933 Harry Craddock: The Savoy Cocktail Book. Seite 282. Blackthorn Cocktail (No. 2.).

Dash Orange Bitters.
1/3 Italian Vermouth.
2/3 Sloe Gin.
Stir well and strain into cocktail
glass.

1933 Harry Todd: Mixer’s Guide. Seite 26. Futurity Cocktail.

Two dashes bitters.
One pony Italian Vermouth.
One pony Sloe Gin.
Four dashes Creme de Rose.
Stir, strain and serve.

1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 67. Futurity Cocktail.

2 dashes angostura bitters
50% regular vermouth
50% sloe gin
Stir.

1933 William Guyer: The Merry Mixer. Seite 27. Futurity.

Dash of Angostura Bitters . . . 1/2 Sloe Gin
                 1/2 Italian Vermouth
                              Stir

1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 27. Futurity Cocktail.

2 dashes Angostura Bitters                1/2 jigger Sloe Gin. Stir
1/2 jigger Italian Vermouth

1934 A. T. Neirath: Rund um die Bar. Seite 209 Ping-Pong-Cocktail.

Originalrezept von
H. Schönfeld †
2 D. [Dash] Orangebitter
1/2 Ital. Vermouth
1/2 Sloe Gin
M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]

1934 Bernard: 100 Cocktails. Seite 16. Blackthorn Cocktail.

1 teaspoonful of Absinthe.
1/2 teaspoonful of Angostura Bitters.
1/4 gill of French Vermouth.
1/4 gill of Scotch Whisky.
1 dash of Lemon Peel Juice.
1/2 tumblerful of broken Ice.
Half fill a tumbler with broken ice and add the
Absinthe. Then add the Angostura Bitters,
the French Vermouth and the Scotch Whisky.
Stir well and pass through a strainer into a
wine glass. Serve with a dash of lemon peel
juice on top.

1934 Bernard: 100 Cocktails. Seite 16. Blackthorn Cocktail 2.

1/2 teaspoonful of Orange Bitters.
1 dash of Angostura Bitters.
1/6 gill of Scotch Whisky.
1/6 gill of French Vermouth.
1/6 gill of Italian Vermouth.
1 Cherry.
1/2 tumblerful of broken Ice.
This cocktail is made up in the same way as the
previous one except that Orange Bitters and
Italian Vermouth are added and the Absinthe
is left out.
The flavour is not quite so subtle as the
previous one, but it is an excellent alternative
for those people who do not appreciate the
taste of Absinthe.

1934 Bernard: 100 Cocktails. Seite 16. Blackthorn Cocktail 3.

1 dash of Angostura Bitters.
1 dash of Orange Bitters.
1/6 gill of Italian Vermouth.
1/3 gill of Sloe Gin.
1 dash of Lemon Peel Juice.
1/2 tumblerful of broken Ice.
Make up as in the prev10us case. Sloe Gin is
used in place of the Scotch Whisky and the
French Vermouth is left out.
A more mellow flavour than the previous.

1934 Bernard: 100 Cocktails. Seite 33. Fire Devil Cocktail.

1/4 gill of Sloe Gin.
1/9 gill of French Vermouth.
1/9 gill of Italian Vermouth.
2 dashes of Angostura Bitters.
1 dash of Lemon Peel Juice.
1/2 tumblerful of broken Ice.
The tumbler is half filled with broken ice and
the Angostura Bitters added. Now put in
the Sloe Gin, the French Vermouth and the
Italian Vermouth. Stir up and pass through a
strainer into a cocktail glass. Serve with a
dash of lemon peel juice on top.
Using Peach or Orange Bitters makes a
pleasant variation.

1934 Bernard: 100 Cocktails. Seite 54. Ping Pong Cocktail.

1/4 gill of Sloe Gin.
1/4 gill of Italian Vermouth.
1 dash of Angostura Bitters.
1 Cherry.
1/2 tumblerful of broken Ice.
Half fill the tumbler with broken ice and add
the Angostura Bitters. Then add the Sloe
Gin and the Italian Vermouth. Stir well and
pass through a strainer into a cocktail glass.
Serve with a cherry.
Another way of making up this cocktail is to
use French Vermouth in place of Italian.

1934 Harry Johnson: The New and Improved Bartender’s Manual. Seite 266. Black Thorn.

(Use a large bar glass.)
3 or 4 dashes of absinthe;
3 or 4 dashes of bitters (Boker’s genuine only);
1/2 wine glass of French vermouth;
1/2 wine glass of Irish whiskey;
Stir up well with a spoon, strain into a medium-
sized wine glass and serve.

1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 25. Blackthorn Cocktail.

3 dashes Angostura, 3 dashes Absinthe, 1/2 Irish
Whisky, 1/2 French Vermouth.
Shake well, and strain into cocktail glass.

1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 50. Futurity Cocktail.

2 dashes of Angostura Bitters, 1/3 Bailor Italian
Vermouth, 2/3 Sloe Gin.

1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 10. Blackthorn.

2 Dashes Orange Bitters
1/2 Italian Vermouth
1/2 Sloe Gin
Stir well with cracked ice and strain. Twist
of Lemon Peel and add a Cherry.
Use glass number 1

1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 83. Sloe Gin Cocktail.

1 Jigger Sloe Gin
1 Dash Orange Bitters
1 Dash French Vermouth
Stir well with cracked ice and strain.
Use glass number 1

1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 106. Blackthorn Cocktail.

3 Dashes Angostura Bitters
3 Dashes Absinthe
1/2 Irish Whiskey
1/2 French Vermouth
Stir well in ice and strain.
Use glass number 1

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 113. Meehoulong (Fire-eating Devil).

Sloe Gin . . . . . . . . 1/2 jigger                Fr. Vermouth . . . . . 1/4 jigger
It. Vermouth  . . . . 1/4 jigger                Orange Bitters  . . . 1 dash
Stir well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.

1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 50. Futurity.

Dash of Angostura Bitters
One-half Sloe Gin
One-half Italian Vermouth (Stir)

1935 Anonymus: Fancy Drinks. Seite 16. Futurity.

Dash of Angostura, Old Fashion or Aromatic Bitters
1/2 Sloe Gin
1/2 Italian Vermouth
Stir.

1935 Anonymus: The Art of Mixing Drinks. Seite 55. Futurity Cocktail.

2 Dashes Angostura bitters
1 Pony Italian Vermouth
1 Pony Sloe Gin

1935 George Pillaert: Le Bar Américan. Seite 33. Sloe Gin Cocktail.

2/3 Sloe Gin Gordon’s
1/3 Noilly Prat
1 trait angostura         Tumbler

1935 Leo Cotton: Old Mr. Boston. Seite 15. Blackthorn Cocktail.

1/2 French Vermouth
1/2 Irish Whiskey
3 Dashes Bitters
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.

1935 Leo Cotton: Old Mr. Boston. Seite 55. Futurity Cocktail.

1/2 Italian Vermouth
1/2 Old Mr. Boston Sloe Gin
1 Dash Bitters
2 Dashes Grenadine
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.

1935 Leo Cotton: Old Mr. Boston. Seite 89. Moulin Rouge Cocktail.

2/3 Old Mr. Boston Sloe Gin
1/3 Italian Vermouth
Dash Bitters
Stir well in cracked ice and strain
into 3 oz. Cocktail glass

1935 Leo Cotton: Old Mr. Boston. Seite 120. Sloe Gin Cocktail.

1 Jigger Old Mr. Boston Sloe
Gin
1 Dash Orange Bitters
1 Dash French Vermouth
Stir well with cracked ice and
strain into 3 oz. Cocktail glass.

1935 O. Blunier: The Barkeeper’s Golden Book. Seite 100. Futurity.

2/3 Gin
1/3 French Vermouth
2 ds. Angostura

1936 Anonymus: Cocktails, Drinks and Snacks. Seite 21. Black Thorn Cocktail.

2 oz. Irish whiskey
1 oz. French Vermouth
3 dashes Angostura Blitters
2 dashes Absinthe
Ice, stir, strain into cocktail glass.

1936 Bill Edwards: Drinks. Seite 26. Blackthorn.

1 part Irish Whisky
1 part French Vermouth
3 dashes Angostura Bitters per cocktail
3 dashes Absinthe per cocktail.

1936 Bill Edwards: Drinks. Seite 40. Futurity.

2 parts Sloe Gin
1 part Italian Vermouth
2 dashes Angostura Bitters per cocktail.

1936 Bill Edwards: Drinks. Seite 55. Ping-Pong.

This is the same as a Manhattan cocktail, but
Sloe Gin is used instead of Rye Whisky.

Seite 49. Manhattan.

1 part Rye Whisky
1 part Italian Vermouth
2 dashes Angostura Bitters per cocktail
Squeeze a piece of lemon peel on top
If required dry, substitute French for Italian Ver­-
mouth.

1936 Elvezio Grassi: 1000 Misture. Seite 126. Black Thorn.

(Spina nera).
Versate in un piccolo tumbler:
3 pezzetti di ghiaccio
3 spruzzi Orange Bitter
3 spruzzi Absinthe
50 % Vermouth secco
50 % Whisky.
Servite.

1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 161. Blackthorn Cocktail.

4 glasses rye whisky             3 glass Italian vermouth
.                     1 glass sloe gin
A little sweeter than the preceding, but equally good.

1936 Frank Meier: The Artistry of Mixing Drinks. Seite 31. Futurity.

In mixing-glass: a dash of Angos-
tura Bitters, one-third French
Vermouth, two-thirds Sloe Gin;
stir well and serve.

1937 Anonymus: Here’s how. Seite 23. Futurity.

2 Dashes Angostura Bitters
1/3 Italian Vermouth
2/3 Sloe Gin

1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 12. Blackthorne Cocktail.

Drops of orange bitters.
1/3 CORA vermouth.
2/3 Sloe gin.
Squeeze lime peel on top.
Shake well and serve.

1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 33. Futurity Cocktail.

Drops of Angostura bitters.
1/2 CORA vermouth.
1/2 Sleo gin.
Stir and serve.

1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 84. Blackthorne Cock-Tail.

Gotas orange bitters.
Tercera parte vermouth FERRERO.
Dos terceras partes sloe gin.
Cascarita de limón. Bátase.

1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 98. Futurity Cock-Tail.

Gotas do angostura bitters.
Media parto vermouth FERRERO.
Media parte sloe gin. Revuélvase.

1937 United Kingdom Bartenders Guild: Approved Cocktails. Futurity.

50% Sloe Gin.
50% Italian Vermouth.
2 dashes Angostura Bitters.
Stir.

1937 William J. Tarling: Café Royal Cocktail Book. Futurity.

1/2 Sloe Gin.
1/2 Martini Sweet Vermouth.
2 dashes Angostura Bitters.
Stir.

1938 Bud Caroll: Popular Drinks of Today. Seite 9. Blackthorn.

Sloe Gin . . . . . . . . 1/3 jigger       It. Vermouth . . . . . . 1/3 jigger
Fr. Vermouth . . . . 1/3 jigger       Peychaud Bitters . . 1 dash
Stir well with ice, strain into chilled cocktail glass,
twist lemon peel over and serve.

1938 Bud Caroll: Popular Drinks of Today. Seite 21. Sloe Gin.

Sloe gin . . . . . . . . . . . 3/4 jigger      It. Vermouth . . . . . . . . . 1/4 jigger
.                                                         Angostura . . . . . . . . . . . 2 drops
Stir well with cube ice. Strain into chilled cocktail
glass and serve.

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 96. Blackthorne Cocktail – No. 1.

1/3 jigger Sloe Gin
1/3 jigger French Vermouth
1/3 jigger Italian Vermouth
1 dash Orange Bitters
1 dash Angostura Bitters
Stir well
Strain into Cocktail Glass
Twist Lemon Peel on top

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 96. Blackthorne Cocktail – No. 2.

1 pony Dry Gin
14 jigger Dubonnet
14 jigger Kirschwasser
Stir well
Strain into Cocktail Glass

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 96. Blackthorne Cocktail – No. 3.

2 dashes Orange Bitters
1/3 Italian Vermouth
2/3 Sloe Gin
Stir — strain into Cocktail Glass

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 96. Blackthorne Cocktail – No. 4.

2 dashes Angostura Bitters
3 dashes Absinthe
1/2 Irish Whisky
1/2 French Vermouth
Shake well
Strain into Cocktail Glass

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 127. Minneapolis Cocktail.

1 pony Sloe Gin
1/4 jigger Italian Vermouth
1/4 jigger French Vermouth
1 dash Orange Bitters
Shake well
Strain into Cocktail Glass

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 142. Sloe Gin Cocktail.

1 dash Orange Bitters
2/3 Sloe Gin
1/3 Plymouth Gin
Shake well
Strain into Cocktail Glass

1938 Jean Lupoiu: Cocktails. Seite 69. Futurity Cocktail.

Dans le verre à mélange:
1 jet de Bitter Campari, 1/3 de Martini
Vermouth doux, 2/3 Seager’s Special Dry
Gin.
Mélanger et servir.

1938 Robert Vermeire: L’art du cocktail. Seite 18. Blackthorn.

No 1. Recette Harry Johnson, de New-
Orléans.
Verre à mélange :
3 traits d’absinthe.
3 traits d’angostura bitter.
1/2 vermouth français.
1/2 Irish whisky.
Remuer à la cuiller. Passer dans le verre et
presser pelure de citron dessus.

No 2. Recette Cocktail Boothby, de San
Francisco.
1 trait d’orange bitter.
1 trait d’angostura bitter.
1/2 sloe gin.
1/3 vermouth français.
1/3 vermouth italien.

1938 Robert Vermeire: L’art du cocktail. Seite 37. Meehoulong.

Verre à mélange:
1 trait d’orange bitter.
1/2 sloe gin.
1/4 vermouth français.
1/4 vermouth italien.38
Remuer à la cuiller. Passer dans le verre
et presser pelure de citron dessus.
Meehoulong est un mot chinois qui signifie
« Diable qui mange le feu ».

1939 Ambrose Heath: Good Drinks. Seite 38. Sloe Gin.

1/2 Sloe Gin
1/4 French Vermouth
1/4 Italian Vermouth

1940 Anonymus: Professional Mixing Guide. Seite 21. Blackthorn Cocktail No. 1.

1 oz Irish Whiskey, 1 oz Dry Ver­-
mouth, 3 dashes Angostura Bitters, 3
dashes Anisette. Stir well in cracked
ice and strain into cocktail glass.

1940 Anonymus: Professional Mixing Guide. Seite 21. Blackthorn Cocktail No. 2.

1/2 oz Sloe Gin, 1/2 oz Dry Vermouth,
1/2 oz Sweet Vermouth, 2 dashes of
Angostura Bitters, dash of Orange
Bitters. Stir well in cracked ice and
strain into a cocktail glass. Serve
with twist of Lemon Peel.

1940 Anonymus: Professional Mixing Guide. Seite 32. Futurity Cocktail.

1/2 Sweet Vermouth, 1/2 Sloe Gin, 3
dashes Angostura Bitters, 2 dashes
Grenadine. Shake well with cracked
ice and strain into a cocktail glass.

1940 Anonymus: Professional Mixing Guide. Seite 32. Futurity Daiquiri.

1/2 Sweet Vermouth, 1/2 Sloe Gin, 3
dashes Angostura Bitters , 2 dashes
Grenadine. Shake well with cracked
ice and strain into a cocktail glass.

1940 Anonymus: Professional Mixing Guide. Seite 87. Sloe Gin Cocktail.

1/8 gill of French vermouth,
1/8 gill of Italian vermouth,
1/4 gill of sloe gin.
Use the mixing glass.

1940 Charles: The Cocktail Book. Seite 38. Blackthorn Cocktail (1).

3 dashes of Angostura bitters,
3 dashes of absinthe,
1/4 of French vermouth,
1/4 gill of Irish whisky.
Use the mixing glass. Serve with a little lemon-peel juice
squeezed on top.

1940 Charles: The Cocktail Book. Seite 39. Blackthorn Cocktail (2).

2 dashes of orange bitters,
1/6 gill of Italian vermouth,
1/6 gill of French vermouth,
1/6 gill of sloe gin.
Use the mixing glass. Serve with a cherry and a little
lemon-peel juice squeezed on top.

1940 Pedro Talavera: Los secretos del cocktail. Seite 103. Futurity cocktail.

En un gran vaso de cristal, unos pedacitos de hielo.
6 gotas de Orange Bitter.
8 ídem de Marrasquino.
8 ídem de Peach Brandy.
1/2 copa de Captain’s Gin.
Agítese bien y se pasa a la copa núm. 5.

1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 59. Black-Thorn.

1 Irish Whiskey
1 French Vermouth
Angostura Bitters, 3 Dashes
Absinthe, 2 Dashes
Ice. — Stir. Strain and serve.

1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 98. Sloe Gin Cocktail.

Sloe Gin 1 Glass
French Vermouth 2 Dashes
Orange Bitters 1 Dash
Ice. — Stir. Strain and serve.

1944 Nick Thomas: Bartender’s Friend. Futurity.

1 oz. Sloe Gin
1 oz. Sweet Vermouth
1/2 oz. Grenadine
1 Dash Angostura Bitters

1945 George Gardner: How to be a bartender. Seite 16. Blackthorne Cocktail.

Use mixing glass.
Ice, fine, fill glass 2-3 full.
Syrup, 1 teaspoonful.
Lemon juice, 1/4 teaspoonful.
Orange bitters, 2 dashes.
Angostura bitters, 1 dash.
Vermouth, 1/2 wineglass.
Gin, Sloe, 1/2 wineglass.
Stir well; strain into cocktail glass
and serve.

1946 Bill Kelly: The Roving Bartender. Seite 32. Futurity Cocktail.

2 dashes Angostura Bitters
1/2 oz. Italian Vermouth
1 oz. Sloe gin
Stir. Twist orange peel.

1947 A. Vermeys: Cocktails. Seite 44. Futurity Cocktail.

(Tumbler)
1 trait de Bitter Campari: 1/3 Cinzano;
2/3 Dry Gin.

1947 A. Vermeys: Cocktails. Seite 84. Sloe Gin Cocktail.

2/3 Sloe Gin; 1/3 Noilly Pratt; 1 trait An-
gustura. (Sloe Gin, eau de vie de grain pur
à la prunelle.)

1947 A. Vermeys: Cocktails. Seite 84. Sloe Berry Cocktail.

1 trait Angustura; 1/3 Cinzano; 2/3 Gin Sloe.

1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 27. Black Thorne.

Dans un petit gobelet
en cristal, une cuillère de glace, quatre traits d’Ab-
sinthe, autant d’Orange-Bitter, remplir avec de
l’Irish-Whisky et du Vermouth Français, remuer
et servir.

1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 155. Sloe Gin Cocktail.

Dans un shaker
avec de la glace pilée, trois traits d’Angustura,
trois traits de Curaçao, un demi-verre à madère de
Sloe-Gin. Agiter, passer dans un verre à cocktail.
Garnir d’un zeste de citron et d’une paille.

1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 233. Futurity.

Equal parts Italian vermouth and sloe gin
with a few dashes each of Angostura and grenadine
to each drink. Stir.

1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 357. Black-Thorn.

1 parte de whisky escocés.
1 parte de vermouth fran-
cés.
3 chorritos de Angostura
Bitters.
2 chorritos de Absinthe.
Hielo. Revuélvase, cuéle-
se y sírvase.

1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 384. Futurity.

1/2 vermouth italiano.
1/2 Sloe gin.
Gotas de Angostura.
Hielo. Revuélvase, cuéle-
se y sírvase.

1948 Jean Lupoiu: Cocktails. Seite 54. Futurity Cocktail.

Dans le verre à mélange:
1 jet de Bitter Campari, 1/3 de Martini
Vermouth doux, 2/3 Seager’s Special Dry
Gin.
Mélanger et servir.

1948 Trader Vic: Bartender’s Guide. Seite 105. Blackthorne Cocktail 1.

1 oz. gin                             1/2 oz. Dubonnet
.                  1/2 oz. kirschwasser
Stir with cracked ice; strain into chilled cocktail glass.

1948 Trader Vic: Bartender’s Guide. Seite 105. Blackthorne Cocktail 2.

1/2 oz. gin                   1/2 oz. French vermouth
1 oz. sloe gin              2 dashes orange bitters
Stir with cracked ice; strain into chilled cocktail glass.

1948 Trader Vic: Bartender’s Guide. Seite 241. Blackthorne Cocktail 1.

3/4 oz. sloe gin                    3/4 oz. Italian vermouth
.                2 dashes orange bitters
Stir with cracked ice; strain into chilled cocktail glass.

1948 Trader Vic: Bartender’s Guide. Seite 241. Blackthorne Cocktail 2.

1/2 oz. sloe gin                            1/2 oz. Italian vermouth
1/2 oz. French vermouth            1 dash orange bitters
.                  2 drops Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass. Twist
lemon peel over drink.

1948 Trader Vic: Bartender’s Guide. Seite 242. Indian Cocktail.

1 oz. sloe gin                                1/4 oz. Italian vermouth
1/4 oz. French vermouth             1 dash orange bitters
Shake with cracked ice; strain into chilled cocktail glass.

1948 Trader Vic: Bartender’s Guide. Seite 243. Meehoulang Cocktail (Fire-eating Devil).

1 oz. sloe gin                             1/4 oz. French vermouth
1/4 oz. Italian vermouth           1 dash orange bitters
Stir with cracked ice; strain into chilled cocktail glass. Twist
lemon peel over drink.

1948 Trader Vic: Bartender’s Guide. Seite 243. Minneapolis Cocktail.

Same as Meehoulang Cocktail.

1948 Trader Vic: Bartender’s Guide. Seite 244. Ping-Pong Cocktail 1.

1 oz. sloe gin                             1/4 oz. French vermouth
                    1/4 oz. Italian vermouth
Stir with cracked ice; strain into chilled cocktail glass.

1948 Trader Vic: Bartender’s Guide. Seite 244. Ping-Pong Cocktail 2.

3/4 oz. sloe gin                             3/4 oz. crème Yvette
.                       1/2 tsp. lemon juice
Shake with cracked ice; strain into chilled cocktail glass.

1948 Trader Vic: Bartender’s Guide. Seite 244. Ping-Pong Cocktail 3.

3/4 oz. sloe gin                        2 dashes curaçao
3/4 oz. Italian vermouth         2 drops Angostura bitters
Shake with cracked ice; strain into chilled cocktail glass.

1948 Trader Vic: Bartender’s Guide. Seite 261. Blackthorn Cocktail.

3/4 oz. irish                            3 dashes Pernod
3/4 oz. French vermouth      3 dashes Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 307. Blackthorne-Cocktail.

3 d. Anisette, 3 d. Angosturabitter, 1/2 franz. Vermouth,
1/2 Irish-Whisky. Gut rühren.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 442. Sloe-Gin-Cocktail.

1 d. Angosturabitter, 1 d. Orangebitter, 1 Glas Sloe-
Gin. Kurz schütteln. Olive ins Glas.

1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 19. Blackthorne.

1⁄2 jigger French Vermouth 3 dashes Angostura Bitters
3 dashes Pernod 1⁄2 jigger Irish
Stir with cracked ice and strain.

1951 Anonymus: L’abc per miscelare i cocktails. Seite 22. Futurity.

2 spruzzi di Bitter Angostura, 1/3 Vermouth
italiano , 2/3 O!d Rider’s Gin.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 104. Futurity.

1/2 sweet vermouth
1/2 sloe gin
3 dashes Angostura bitters
2 dashes grenadine
Shake well with cracked ice and strain into cocktail
glass.

1952 Anonymus: Cocktails. Seite 66. Blackthorn.

Un trait d’Angustura bitters et d’anis Per-
nod Fils,
1/2 de vermouth français,
1/2 d’Irish whisky,
Bien remuer et servir.

1952 Anonymus: Cocktails. Seite 75. Futurity.

Dans le verre à mélange:
Un trait d’angustura,
1/3 de vermouth français,
2/3 de Sloe gin,
Bien remuer et servir.

1952 Charles: The Cocktail Bar. Seite 38. Blackthorn Cocktail (1).

3 dashes of Angostura bitters,
3 dashes of absinthe,
1/4 of French vermouth,
1/4 gill of Irish whisky.
Use the mixing glass. Serve with a little lemon-peel juice
squeezed on top.

1952 Charles: The Cocktail Bar. Seite 39. Blackthorn Cocktail (2).

2 dashes of orange bitters,
1/6 gill of Italian vermouth,
1/6 gill of French vermouth,
1/6 gill of sloe gin.
Use the mixing glass. Serve with a cherry and a little
lemon-peel juice squeezed on top.

1952 Charles: The Cocktail Bar. Seite 87. Sloe Gin Cocktail.

1/8 gill of French vermouth,
1/8 gill of Italian vermouth,
1/4 gill of sloe gin.
Use the mixing glass.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 123. Blackthorn.

2/3 sloe gin
1/3 Italian Vermouth
Dash of Angostura
Twist of lemon peel, or dash of
lemon juice
Stir with ice; strain into cocktail glass.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 125. Sloe Gin.

Dash of orange bitters
2/3 sloe gin
1/3 Plymouth gin (stir)

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 55. Blackthorn.

2/3 Sloe Gin.
1/3 Sweet Vermouth.
Dash Orange Bitters.
Stir and Strain.
Twist of Lemon Peel.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 63. Futurity.

1/2 Sloe Gin.
1/2 Sweet Vermouth.
2 Dashes Angostura Bitters.
Stir and Strain.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 81. San Francisco.

1/3 Sloe Gin.
1/3 Sweet Vermouth.
1/3 Dry Vermouth.
1 Dash Orange Bitters.
1 Dash Angostura Bitters.
Stir and Strain.
Add Cherry.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 84. Sloe Gin.

1/2 Sloe Gin.
1/4 Dry Vermouth.
1/4 Sweet Vermouth.
Stir and Strain.

1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 241. Futurity Cocktail.

Equal parts Italian vermouth and sloe gin with a few
dashes each of Angostura and grenadine to each drink. Stir.

1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 262. Sloe Gin.

There are two versions of this cocktail, one made with
Italian vermouth and lemon juice, the other with French vermouth.
Here they are:
Sweet: One part lemon juice, 2 parts Italian vermouth, and 4 parts
sloe gin. A dash of Angostura to each drink. Stir.
Dry: Equal parts of French vermouth and sloe gin. One dash each of
Angostura and orange bitters to each drink. Stir.

1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 16. Blackthorn Cocktail.

1 1/2 oz. Sloe Gin
3/4 oz. Dry Vermouth
1 Dash Orange Bitters
Shake well with cracked Ice and strain into 3 oz.
Cocktail glass. Serve with a Slice of Lemon.

1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 78. Moulin Rouge Cocktail.

1 1/2 oz. Sloe Gin
3/4 oz. Sweet Vermouth
1 Dash Bitters
Stir well with cracked Ice and strain into 3 oz. Cock-
tail glass.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 27. Blackthorn Cocktail.

1 1/2 oz. Old Mr. Boston Sloe Gin
3/4 oz. French Vermouth
1 Dash Orange Bitters
Shake well with cracked Ice and strain
into 3 oz. Cocktail glass. Serve with a
Slice of Lemon.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 103. Moulin Rouge Cocktail.

1 1/2 oz. Old Mr. Boston Sloe Gin
3/4 oz. Italian Vermouth
1 Dash Bitters
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 128. San Francisco Cocktail.

3/4 oz. Old Mr. Boston Sloe Gin
3/4 oz. Italian Vermouth
3/4 oz. French Vermouth
1 Dash Bitters
1 Dash Orange Bitters
Shake well with cracked Ice and strain
into 3 oz. Cocktail glass. Serve with
a Cherry.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 135. Sloe Gin Cocktail.

2 oz. Old Mr. Boston Sloe Gin
1 Dash Orange Bitters
1/4 Teaspoon French Vermouth
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.

1953 Marcel & Roger Louc: Cocktails et grand crus. Seite 60. Futurity Cocktail.

Un trait Fernet Branca
1/3 Vermouth Italien
2/3 Gin
Un zeste de citron.

1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 75. Blackthorn Cocktail.

Blackthorn Cocktail. Robert H. Loeb, Nip Ahoy, 1954, Seite 75.

Blackthorn Cocktail. Robert H. Loeb, Nip Ahoy, 1954, Seite 75.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 55. Blackthorn.

2/3 Sloe Gin.
1/3 Sweet Vermouth.
Dash Orange Bitters.
Stir and Strain.
Twist of Lemon Peel.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 63. Futurity.

1/2 Sloe Gin.
1/2 Sweet Vermouth.
2 Dashes Angostura Bitters.
Stir and Strain.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 81. San Francisco.

1/3 Sloe Gin.
1/3 Sweet Vermouth.
1/3 Dry Vermouth.
1 Dash Orange Bitters.
1 Dash Angostura Bitters.
Stir and Strain.
Add Cherry.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 84. Sloe Gin.

1/2 Sloe Gin.
1/4 Dry Vermouth.
1/4 Sweet Vermouth.
Stir and Strain.

1955 Jean Lupoiu: Cocktails. Seite 29. Blackthorn Cocktail.

1 jet d’Angustura, 1 jet de Pernod fils,
1/2 Martini dry, 1/2 Rye Whiskey.
Mélanger et servir.

1955 Jean Lupoiu: Cocktails. Seite 61. Futurity Cocktail.

Dans le verre à mélange:
1 jet de Bitter Campari, 1/3 de Martini,
2/3 Seager’s Special Dry Gin.
Mélanger et servir.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 36. Blackthorn.

1/2 Sloe Gin
1/2 Sweet Vermouth
2 Dashes Orange Bitters
Stir well with ice and strain into
glass. Twist Lemon Peel over top
and serve with a Cherry.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 63. Sloe Gin.

1 Jigger Sloe Gin
1 Dash Orange Bitters
1 Dash Dry Vermouth
Stir well with ice and strain into
glass.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 77. Sloe Gin No. 1.

1-1/2 Jiggers Sloe Gin
1/2 Jigger Dry Vermouth
Stir well with ice and strain into
glass.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 77. Sloe Gin No. 2.

1-1/2 Jiggers Sloe Gin
2 Dashes Orange Bitters
2 Dashes Angostura Bitters
Shake well with ice and strain
into glass.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 95. Blackthorn.

1/2 Irish Whiskey
1/2 Dry Vermouth
3 Dashes Pernod
3 Dashes Angostura Bitters
Stir well with ice and strain into
glass.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 26. Blackthorn.

Timbale à mélange, glace
1/2 Whisky
1/2 Vermouth français
3 traits Pernod
3 traits Angostura
Bien remuer en timbale et
passer dans verre à cocktail.
Essence de citron.
Mélangeur électr. : voir note.

1957 Lawrence Blochman: Here’s How. Seite 32. Blackthorn No. 1.

1 part Irish                    1 part French-type vermouth
2 dashes Pernod          2 dashes Angostura
Stir with ice, strain into cocktail glass.

1957 Lawrence Blochman: Here’s How. Seite 99. Blackthorn No. 2.

2 parts sloe gin                        1 part Italian-type vermouth
1 dash orange bitters
Stir with ice, strain.
This cocktail has more right to the name than the
Blackthorn No. 1 (made with Irish whisky), inasmuch as
the sloe is the fruit of the blackthorn.

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 53. Blackthorn.

2/3 Sloe Gin.
1/3 Sweet Vermouth.
Dash Orange Bitters.
Stir and Strain.
Twist of Lemon Peel.

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 64. Futurity.

1/2 Sloe Gin.
1/2 Sweet Vermouth.
2 Dashes Angostura Bitters.
Stir and Strain.

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 82. San Francisco.

1/3 Sloe Gin.
1/3 Sweet Vermouth.
1/3 Dry Vermouth.
1 Dash Orange Bitters.
1 Dash Angostura Bitters.
Stir and Strain.
Add Cherry.

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 84. Sloe Gin.

1/2 Sloe Gin.
1/4 Dry Vermouth.
1/4 Sweet Vermouth.
Stir and Strain.

1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 24. Blackthorne.

1/2 Cinzano rouge
1/2 Gin
1 trait Curaçao
1 trait angustura
1 trait jus de citron

1963 Eddie Clarke: Shaking in the 60’s. Seite 91. Blackthorne Cocktail.

1 measure Irish whiskey
1/2 measure sweet Vermouth
1/2 measure dry Vermouth
dash Angostura
dash Absinthe
Shake well and strain into a cocktail glass

1963 Eddie Clarke: Shaking in the 60’s. Seite 98. Sloe Gin Cocktail.

1 measure sloe gin
1/2 measure sweet Vermouth
1/2 measure dry Vermouth
Stir well and strain into a cocktail glass.

1963 Luigi Veronelli: I cocktails. Seite 86. Black Thorn Cocktail.

1 bicchiere e 1/2 di irish whisky
1/2 bicchiere di vermouth dry
4 gocce di pernod
2 gocce di orange bitter
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
l’irish ed il vermouth dry e mescolarli usando l’apposito
cucchiaio; aggiungere il pernod e l’orange bitter. Mescola-
86re piuttosto forte, lasciar riposare uno o due secondi,
riprendere infine a mescolare ma lentamente. Servire su­
bito.

1963 Luigi Veronelli: I cocktails. Seite 155. Grave’s Cocktail.

1 bicchiere e 1/2 di sloe gin
1/4 di bicchiere di vermouth classico
1/4 di bicchiere di vermouth dry
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
lo sloe gin, il vermouth classico ed il vermouth dry. Me­-
scolare piuttosto forte, con l’apposito cucchiaio; lasciar
riposare uno o due secondi, riprendere infine a mesco­-
lare ma lentamente. Servire subito.

1963 Luigi Veronelli: I cocktails. Seite 244. Sloe Cocktail.

1 bicchiere e 1/3 di sloe gin
2/3 di bicchiere di vermouth classico
2 gocce di angostura bitter
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
lo sloe gin ed il vermouth classico e mescolarli usando
l’apposito cucchiaio; aggiungere l’angostura. Mescolare
piuttosto forte, lasciar riposare un secondo, riprendere in-
fine a mescolare ma lentamente. Servire subito.

1964 Anonymus: Manual del bar. Seite 156. Black Thorn.

                                           1 golpe de Bitter Angostura.
Refrescado.                         1 golpe de Pernod.
Servido en copa de 100      60 gramos de Vermomh Francés.
gramos.                               30 gramos de Whisky Americano.

 

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 57. Blackthorn.

2/3 Sloe Gin.
1/3 Sweet Vermouth.
Dash Orange Bitters.
Twist of Lemon Peel.
MIXING GLASS.

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 67. Futurity.

1/2 Sloe Gin.
1/2 Sweet Vermouth. 3/11 Lemon Juice, Fresh.
2 Dashes Angostura Bitters. 1/11 Grenadine.
MIXING GLASS.

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 84. San Francisco.

1/3 Sloe Gin.
1/3 Sweet Vermouth.
1/3 Dry Vermouth.
1 Dash Orange Bitters.
1 Dash Angostura Bitters.
Add Cherry.
MIXING GLASS.

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 86. Sloe Gin.

1/2 Sloe Gin.
1/4 Dry Vermouth.
1/4 Sweet Vermouth.
MIXING GLASS.

1965 Harry Schraemli: Manuel du bar. Seite 355. Blackthorne Cocktail.

3 dashes anisette, 3 dashes angostura, 1/2 vermouth blanc, 1/2 Irish-
whisky. Bien remuer.

1965 Harry Schraemli: Manuel du bar. Seite 465. Sloe Gin Cocktail.

1 dash angostura, 1 dash orangebitter, 1 verre Sloe-Gin. Agiter briève­
ment. Olive dans le verre.

1965 Robert London & Anne London: Cocktails and Snacks. Seite 31. Sloe Gin Cocktail #1.

2 ounces sloe gin 3/4 ounce dry vermouth
Stir well in cracked ice. Strain into cocktail glass.

1965 Robert London & Anne London: Cocktails and Snacks. Seite 31. Sloe Gin Cocktail #2.

2 ounces sloe gin 2 dashes Angostura hitters
2 dashes orange bitters
Stir well in cracked ice. Strain into cocktail glass.

1965 Robert London & Anne London: Cocktails and Snacks. Seite 50. Blackthorn Cocktail.

1 1/2 ounces Irish whisky Dash of Angostura bitters
1 ounce dry vermouth 3 dashes anisette
Stir well with cracked ice. Strain into cocktail glass.

1968 Anonymus: The Dieter’s Drink Book. Seite 24. Sloe Gin Cocktail.

1 1/2 oz. sloe gin
1/2 tsp. dry vermouth
dash orange bitters
Shake ingredients vigorously with cracked ice.
Strain into chilled cocktail glass.

1972 Leo Cotton: Old Mr. Seite 86. San Francisco Cocktail.

3/4 oz. Old Mr. Boston Sloe Gin
3/4 oz. Sweet Vermouth
3/4 oz. Dry Vermouth
1 Dash Bitters
1 Dash Orange Bitters
Shake well with cracked ice and
strain into 3 oz. cocktail glass. Serve
with a cherry.

1972 Leo Cotton: Old Mr. Seite 91. Sloe Gin Cocktail.

2 oz. Old Mr. Boston Sloe Gin
1 Dash Orange Bitters
1/4 Teaspoon Dry Vermouth
Stir well with cracked ice and strain
into 3 oz. cocktail glass.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 82. Blackthorn Cocktail – 3.

1 ounce gin
1/2 ounce Dubonnet
1/2 ounce kirschwasser
Stir with ice cubes. Strain into chilled cocktail glass.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 98. Moulin Rouge Cocktail.

1 1/2 ounces sloe gin
3/4 ounce Italian vermouth
1 dash bitters
Stir with ice cubes. Strain into chilled cocktail glass.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 191. Blackthorn Cocktail – 1.

3/4 ounce sloe gin
3/4 ounce Italian vermouth
2 dashes orange bitters
Stir with ice cubes. Strain into chilled cocktail glass.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 191. Blackthorn Cocktail – 2.

1 ounce sloe gin
1/2 ounce gin
1/2 ounce French vermouth
2 dashes orange bitters
Stir with ice cubes. Strain into chilled cocktail glass.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 192. San Francisco Cocktail.

3/4 ounce sloe gin
3/4 ounce Italian vermouth
3/4 ounce French vermouth
1 dash Angostura bitters
1 dash orange bitters
Shake with ice cubes. Strain into chilled cocktail glass. Add a
cherry.

1973 Anonymus: 500 Ways to Mix Drinks. Seite 43. Sloe Gin Cocktail.

1 jigger sloe gin
1 dash orange bitters
1 pony French vermouth
Stir well with ice and strain
into cocktail glass.

1976 Anonymus: International Guide to Drinks. Seite 45. Blackthorn.

2/3 sloe gin
1/3 sweet vermouth
Dash orange bitters
Twist of lemon peel
Mixing glass

1976 Anonymus: International Guide to Drinks. Seite 52. Futurity.

1/2 sloe gin
1/2 sweet vermouth
2 dashes Angostura bitters
Mixing glass

1976 Anonymus: International Guide to Drinks. Seite 63. San Francisco.

1/3 sloe gin
1/3 dry vermouth
1/3 sweet vermouth
Dash orange bitters
Dash Angostura bitters
Add cherry
Mixing glass

1976 Anonymus: International Guide to Drinks. Seite 64. Sloe Gin.

1/2 sloe gin
1/4 dry vermouth
1/4 sweet vermouth
Mixing glass

1976 Harry Craddock: The Savoy Cocktail Book. Seite 30. Blackthorn Cocktail.

3 Dashes Angostura Bitters.
3 Dashes Pernod.
1/2 Irish Whisky.
1/2 French Vermouth.
Shake well and strain into
cocktail glass.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 149. Sloe Gin Cocktail.

1/4 French Vermouth.
1/4 Italian Vermouth.
1/2 Sloe Gin.
Stir well and strain into cocktail
glass.

1977 Stan Jones: Jones‘ Complete Barguide. Seite 229. Blackthorn.

Cocktail Glass          Stir
1-1/2 oz gin
1/2 oz Dubonnet
1/2 oz kirschwasser

Variation
1 oz gin
1 oz sloe gin
1/2 oz dry vermouth
Lemon twist

Variation
1 oz gin
1 oz sloe gin
1/4 oz dry vermouth
1/4 oz sweet vermouth
1 dash orange bitters
1 dash Angostura bitters
Lemon twist, cherry

Variation
1 oz Irish whiskey
1 oz dry vermouth
1/4 oz Pernod
3 dashes Angostura bitters

1977 Stan Jones: Jones‘ Complete Barguide. Seite 312. Indian.

Cocktail Glass                Shake
1-1/2 oz sloe gin
1/2 oz dry vermouth
1 dash orange bitters

1977 Stan Jones: Jones‘ Complete Barguide. Seite 337. Meehouland (Fire Eating Devil).

Cocktail Glass                  Stir
1-1/2 oz sloe gin
1/2 oz sweet vermouth
1 dash orange bitters
Lemon twist

1977 Stan Jones: Jones‘ Complete Barguide. Seite 344. Moulin Rouge.

Cocktail Glass                     Stir
1-3/4 oz sloe gin
3/4 oz sweet vermouth
1 dash bitters

Variation
1-1/4 oz orange gin
1 oz apricot flavored brandy
1/4 oz grenadine

Variation              Shake
1 oz orange gin
1/2 oz lemon juice
3/4 oz apricot flavored brandy
1/4 oz grenadine

1977 Stan Jones: Jones‘ Complete Barguide. Seite 365. Ping Pong.

Cocktail Glass         Stir
1-1/2 oz sloe gin
1/2 oz dry vermouth
1/2 oz sweet vermouth

Variation                  Shake
1/2 oz lemon juice
1 egg white (optional)
1 oz sloe gin
1 oz crème d’Yvette

Variation                   Stir
1 oz sloe gin
1 oz sweet vermouth
1/2 oz orange curacao
1 dash Angostura bitters
Lemon twist, Cherry

1977 Stan Jones: Jones‘ Complete Barguide. Seite 392. San Francisco.

Cocktail Glass            Shake
3/4 oz sloe gin
3/4 oz sweet vermouth
3/4 oz dry vermouth
1 dash bitters
1 dash orange bitters
Cherry

1977 Stan Jones: Jones‘ Complete Barguide. Seite 401. Sloe Gin Cocktail.

Cocktail Glass                 Stir
2-1/4 oz sloe gin
1/4 oz dry vermouth
1 dash orange bitters

Variation
1-3/4 oz sloe gin
3/4 oz dry vermouth

Variation
2-1/4 oz sloe gin
2 dashes orange bitters
2 dashes Angostura bitters

2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 70. Blackthorn (English). 4,5 cl Plymouth Gin; 2 cl Plymouth Sloe Gin; 2 cl Carpano Antica Formula Vermouth; 2 Spritzer Orangenbitter. Nach: The Sideboard Manual, 1900.

2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 70. Blackthorn (Irish). 6 cl Black Bush Irish Whiskey; 3 cl Dolin Dry Vermouth; 2 Spritzer Angostura; Nach Harry Johnson, Bartender’s Manual, 1900.

2012 Tom Sandham: World’s Best Cocktails. Seite 101. Blackthorn No. 4. 4 tsp Sipsmith sloe gin; 4 tsp Sipsmith London Dry gin; 4 tsp Irish whiskey; 4 tsp Martini Rosse; 3 tsp Amontillado sherry; garnish: orange twist.

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