|2 fl oz||Old Tom gin|
|1/6 fl oz||Giffard Sugar Cane Syrup|
|3 dash||Orange Bitters by Angostura|
|1/2 fl oz||Tawny port (10 year old)|
|1/3 fl oz||Chilled water (omit if using wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Kappeler's 1895 recipe calls for the Old Tom gin and orange bitters to be stirred with ice and strained into a glass, with tawny port poured down the side of the glass so it settles to form a red layer beneath the orange bitters tinted gin.
We've added a spoon (5ml) of sugar syrup to Kappeler's recipe to slightly sweeten the gin (omit if using a sweet old tom) and a splash of water to add some much-needed dilution. We also prefer to abandon the original layering and stir all the ingredients together.
The first known recipe for this cocktail was published in George J. Kappeler's 1895 Modern American Drinks where he calls for "A mixing-glass half-full fine ice, three dashes orange bitters, one and a half pony Tom gin. Mix, strain into cocktail-glass; add half a pony port wine carefully and let it settle in bottom of cocktail before serving."