| 1 2/3 fl oz | Hayman's London Dry Gin |
| 3/4 fl oz | Strucchi Rosso Vermouth |
| 3/4 fl oz | Pineapple juice |
| 1/3 fl oz | Orange Curaçao liqueur |
| 4 drop | Difford's Margarita Bitters (optional) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of skewered Luxardo Maraschino Cherry.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with skewered cherry.
Allergens:
Recipe contains the following allergens:
- Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
Very fruity and well-balanced rather than dry or sweet.
The recipe previously on this page was in line with that in the 1977 Jones' Complete Barguide:
50ml (1 2/3oz) Dry gin
20ml (2/3oz) Pineapple juice
10ml (2/3oz) Orange Curaçao
10ml (1/3oz) Rosso (sweet) vermouth
But thanks to a comment by Clarence Castillo (see below), in February 2023 I adopted Ted Haigh's 2009 Park Avenue. Then, a month later, thanks to further encouragement from Clarence, I dropped the gin back a tad and added Daiquiri (roasted pineapple & mint bitters).
History:
A degree of mystery surrounds this vintage cocktail, partly due to its first known appearance in a recipe book, Dexter Mason's 1930 The Art of Living, being quite a different recipe to that recognised as a Park Avenue today.
THE PARK AVENUE
Dexter Mason, 1930
2 parts Champagne
1 part gin
1 part orange juice
A dash of cherry brandy
Shake rapidly with only one large piece of ice.
Unhelpfully, in his 1937 Café Royal Cocktail Book Coronation-Edition, W. J. Tarling lists the Park Avenue in the "Supplementary List" of "the names of many Cocktails of which space forbids giving the recipes", so confirming a cocktail with this name existed in the 1930s but not what it comprised.
In his 2009 book Vintage Spirits and Forgotten Cocktails, Ted "Dr. Cocktail" Haigh includes a recipe for the Park Avenue from a 1934 cocktail menu from Hotel Astor, New York City.
INGREDIENTS:
Ted Haigh, 2009
2 ounces (1/2 gill, 6 cl) gin
¾ ounce (1/6 gill, 2 cl) pineapple juice
¾ ounce (1/6 gill, 2 cl) sweet vermouth
2 teaspoons (10 ml) orange curaçao
* Shake in an iced cocktail shaker, and strain into a cocktail glass.
The earliest cocktail book reference to a recipe broadly in line with that of the Hotel Astor I've found is in Stanley M. Jones' 1977 Jones' Complete Barguide.
PARK AVENUE
Stan Jones, 1977
Cocktail glass
Shake
1-1/2 oz gin
1/2 oz pineapple juice
1/4 oz sweet vermouth
1/4 oz orange curacao
Nutrition:
One serving of Park Avenue contains 185 calories.
Alcohol content:
- 1.5 standard drinks
- 19.75% alc./vol. (39.5° proof)
- 20.8 grams of pure alcohol
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