Old-Fashioned
Robert Simonson
1807 ratings with an average rating of 4 out of 5 stars
1,807
2 minutes
Gin and Juice
Published Nov. 28, 2023
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 drink
- Ice cubes
- 1½ounces gin (preferably Tanqueray)
- 1ounce fresh orange juice
- ¼ounce sweet (red) vermouth
- ¼ounce dry (white) vermouth
- ¼ounce Cointreau (optional)
- 2dashes Angostura or blood orange bitters
- 1mandarin, tangerine or orange wheel
Preparation
- Step 1
Fill a cocktail mixer halfway with ice and add all liquids. Stir for 20 seconds, until cold.
- Step 2
Rub the rim of a rocks glass or lowball with the citrus wheel. Strain the cocktail into the glass, garnish with the citrus wheel and serve right away.
Private Notes
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Cooking Notes
Sean
The original recipe, as transcribed in 1993 by famed mixologist Calvin Broadus, calls for Seagram's Gin and an indo accompaniment, with each drinker providing his own cup and (hopefully) chipping in on the alcohol purchase. A fancier version, often attributed to Andre Young, uses Tanqueray and is typically accompanied by the bubonic chronic. Both recipes are delicious, but I find that the first produces a more contemplative, "laid back" effect, while the second poses greater challenges.
Martha
There are so many other flavors at play here that using Tanqueray seems like an unnecessary extravagance. I opted for a less expensive gin and it was just fine.
Bill F.
Lovely drink I have often enjoyed under a different name, the venerable Bronx cocktail. This recipe is essentially the same as a Bronx. Here is the Food Network recipe: In a cocktail shaker, combine 1 ounce gin, 2 ounces orange juice and 1/2 ounce each sweet and dry vermouth. Shake with ice for 30 seconds, then strain into a cocktail glass; garnish with an orange twist.
Elizabeth Hennessey
Oddly I thought the white vermouth would add a little “salt” taste to it but I found it distracting. Next time I make it I used blood oranges freshly squeezed, and for the orange liquor I only had Grand Marnier, so used it, and omitted the white vermouth. To me it tasted perfect. I do understand its use, increasing the drinks depth, along with the sweet vermouth. All in all a definite sipper in this summers backyard entertaining!
Mike
A different kind of a summer cocktail. Will make again then. Bit in December.
Edward Blau
Many decades ago when my girlfriend and I were below the legal drinking age in KY where laws were meant to be broken, ordering this drink in a restaurant made us feel very sophisticated. Thanks for the memories.
Sean
The original recipe, as transcribed in 1993 by famed mixologist Calvin Broadus, calls for Seagram's Gin and an indo accompaniment, with each drinker providing his own cup and (hopefully) chipping in on the alcohol purchase. A fancier version, often attributed to Andre Young, uses Tanqueray and is typically accompanied by the bubonic chronic. Both recipes are delicious, but I find that the first produces a more contemplative, "laid back" effect, while the second poses greater challenges.
Michelle
I thought I heard of other versions of this drink but couldn’t remember the mixologist thanks for the reminder. You are correct the recipe from Dr Young is a more stronger version.
Bill F.
Lovely drink I have often enjoyed under a different name, the venerable Bronx cocktail. This recipe is essentially the same as a Bronx. Here is the Food Network recipe: In a cocktail shaker, combine 1 ounce gin, 2 ounces orange juice and 1/2 ounce each sweet and dry vermouth. Shake with ice for 30 seconds, then strain into a cocktail glass; garnish with an orange twist.
Martha
There are so many other flavors at play here that using Tanqueray seems like an unnecessary extravagance. I opted for a less expensive gin and it was just fine.
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