Name: Bronx (Difford's)
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 22.5 ml Rosso/sweet vermouth; 22.5 ml Orange juice; 15 ml Bianco/blanco vermouth; 1 dash Orange bitters

Ingredients

1 ¹⁄₂ fl oz

Hayman's London Dry Gin

³⁄₄ fl oz

Strucchi Rosso Vermouth

³⁄₄ fl oz

Orange juice (freshly squeezed)

¹⁄₂ fl oz

Strucchi Bianco Vermouth

1 dash

Orange Bitters by Angostura

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of orange zest twist.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Bronx (Difford's) contains 166 calories

Alcohol content:

1.4 standard drinks
17.19% alc./vol. (34.39° proof)
19.4 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino), Bianco/blanc/blanco vermouth — Sulphur Dioxide/Sulphites

Review

The challenge, and indeed the opportunity, with the Bronx is to strike the perfect balance between the botanical flavours of the gin, vermouths and zesty fresh orange. Classically, where the vermouths are concerned that's between rosso (sweet) and dry vermouth. However, I find it better with bianco in place of dry vermouth. If you prefer a less orangy, more punchy Bronx, then you may prefer to cut the orange juice back to 15ml( ½oz).

Comments & Discussion

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Nathalie O Flynn Premium Member 6w

Indeed very complex and in fact it gets better as you sip it. I must say, it's a good call to have swapped the dry vermouth with the milder Bianco brother.

Simon Sedgley Premium Member 40w

An enigmatic cocktail, complex and subtle. For us, it was a bit scattered straight out of the shaker. So our humble advice is to just let it rest a minute or two after pouring and allow the drop in temperature to bring everything into a lovely balance.

Andre Derailleur Premium Member 12w

I’m not sure the complexity produces a great drink. Mind you I am a bit wary of mixing dry and sweet vermouths: it usually doesn’t work for me.

Simon Sedgley Premium Member 12w

Psychopathia Sexualis anyone?

Mike Beatty 40w

Made with Bombay… maybe I don’t like Bombay.

Simon Difford Verified User Premium Member 40w

Too much spice in Bombay Sapphire, but I do like Bombay Original.

Gaspar Genaro 1y

One of the best cocktails ever created — elegant without being pretentious or prohibitive. All the variations I've tried are also excellent.

Frank Caiafa 2y

Hi Simon,
I've found that the addition of orange bitters adds the spine that it lacks without it. Also, in lieu of Blanc Vermouth as a Dry substitute, I've found that something off-center like Cocchi Americano fills that hole nicely as well (though I'd pull back on the bitters in that case).
All best,
Frank

Simon Difford Verified User Premium Member 2y

Thanks, Frank. I agree.

Sean Baron 3y

What would you call a variant using clementine juice?

Simon Difford Verified User Premium Member 3y

"Clementines are the smallest type of mandarin orange" so it would be an Improved Bronx.

Chris Brislawn 3y

Used Dolin Blanc with Dolin Rosso and it worked well. Agree with others that a blanc/bianco works better in a Bronx than a dry white; good call, Simon! Also added a dash of Fee Bros. orange bitters with the Angostura orange, which ups the orangeness.

John Hinojos Premium Member 3y

This was excellent. The gin and vermouth works perfectly with the orange. Does have a wonderful herbal taste with the softening of the orange. Just the correct amount of sweetness.