My interpretation:
1.25 oz Castle & Key Gin
0.75 oz Vermut Lustau
1/2 tsp Copper & Kings brandy
Fill shaker with ice, shake about 40 strokes, serve. — This recipe comes from Straub 1914 (not in 1913 ed.) where the brandy is specified to be Apricot Brandy. That specifier is unapologetically omitted in JM1916. McElhone in 1927 uses the name Tango for a combination of Plymouth gin, sweet vermouth, orange juice, and curaçao, finished with an orange twist. The Savoy (1930) follows suit, omitting the twist. The Old Waldorf Bar Days (1931) has two Tangos: 1 is a dry martini with egg white, shaken; 2 calls for dry and sweet vermouth, rum, gin, and orange juice frappé, essentially a variant on the McElhone recipe.
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