Gin Cocktail

This is a simple cocktail in the classic definition of a cocktail. Back in the day the word "cocktail" was specifically for drinks that consisted of just liquor, a little sweetener, and some bitters. That's it. You can think of the classic old fashioned for the basic definition of a cocktail. Very simple, and they can be very nice variations on just a shot of liquor. I find it interesting that the Lommebogen recipe is pretty classic, with the sweetener, while the Savoy and Café Royal omit the sugar and up the bitters.

Gin Cocktail

The Recipes

Lommebogen
2 oz. gin
3 dashes syrup
1 dash angostura

Savoy/Café Royal
2 oz. gin
4 dashes orange bitters (Café Royal says 5 dashes)

The Tasting

I used one of my favorite sipping gins for this, Sipsmith, since the gin is obviously very present here. I prefer the Lommebogen recipe as I find with this style of drinks the sweetness is nice to round the edge off the liquor. I might use 2 dashes of bitters instead of one, and orange bitters are quite nice. I feel like the Savoy recipe isn't quite as nice with the strong bittering. I like Sipsmith for sipping because it has a nice flavor and not much bite to slap you with. I feel like adding a lot of bitters overpowers the botanicals in the gin. Maybe a stronger gin would be up to it, but I'll stick with Lommebogen on this one.

This post is part of a series working through some of the cocktails in a Danish bartender's notebook from the 1930s, Lommebogen. You can read more about this project in my initial post, or browse all Lommebogen posts.