Pippin No. 2

Difford’s Guide
Discerning Drinkers (81 ratings)
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    Pippin No. 2

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Pippin No. 2 image

Photographed in an UB Retro Coupe 1920 7.75oz

Ingredients:
1 1⁄2 oz Hayman's London Dry Gin
1 oz Dubonnet/French rouge aromatised wine
1⁄4 oz Luxardo Maraschino liqueur
1⁄4 oz Strucchi Red Bitter (Campari-style liqueur)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of orange zest twist.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. EXPRESS orange zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 8/10
More cocktails with similar strength and taste profile

Review:

Like the Pippin No. 1, don't let modern bartending convention misguide you into stirring this delightful bittersweet aperitivo, please "shake it to wake it", as Wayne Collins memorably used to say. That said, while the shaken version is an aperitivo, the thicker mouthfeel and heavier character of the stirred version are delightful as a nightcap.

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History:

A gin-based version of Jason E. Clapham's Pippin No. 1, kindly bought to my attention by Morten Carlsbaek, a fellow discerning drinker.

More cocktails by Jason E. Clapham

Alcohol content:

  • 1.4 standard drinks
  • 22.27% alc./vol. (22.27° proof)
  • 20 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Tuber Magnatum’s Avatar Tuber Magnatum
26th February at 23:40
I have tried this as per recipe and it is one of my all time favourites. Tonight though I tried as suggested by Nicolas Bray's comment below, substituted the Campari with Averno to switch things up a bit. I am struggling to favour one over the other; I need to to try back to back. I think though that as in Ontario Campari is sold at 25% EtOH and Averno at 29%, I like the higher alcohol but prefer Campari's bitterness. I can recommend both. (I'm keen to try carbonating this one!)
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Matt’s Avatar Matt
27th November 2024 at 04:01
Like a Negroni with a hit of maraschino - excellent! Amazing how just a bit of maraschino can impact a cocktail.
2
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Stephen C’s Avatar Stephen C
24th November 2024 at 04:25
Used lilet rouge in lieu of dubbonet. Fine enough. Wonder if Dubonnet would make a difference.
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John CARR’s Avatar John CARR
1st December 2024 at 14:00
The Dubonnet contributes wonderfully fruity and wine characters, with light herbal fortification. Not sure re Lillet rouge by comparison.
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John CARR’s Avatar John CARR
22nd November 2024 at 13:56
Revisiting, with Select. Such a lovely cocktail. Wonderfully not too boozy, but very rich.
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Annabelle Egginton ’s Avatar Annabelle Egginton
12th October 2024 at 18:23
Nice with the maraschino liqueur that gives a twist!
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John CARR’s Avatar John CARR
31st July 2024 at 12:15
Revisiting and this time actually shaking as suggested and with the exact ingredients. Even better! Fabulous cocktail. Love the interplay of the Campari, Luxardo and Dubonnet.
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John CARR’s Avatar John CARR
31st July 2024 at 12:37
That Mr Clapham really has a way with cocktails!
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1 reply
John CARR’s Avatar John CARR
1st April 2024 at 11:45
Brilliant flavours. Fruity, floral, herbal and bittersweet. Exceptional. The gin shines through the winey and sweet depths of the other ingredients.

I misread and initially stirred, which I think I actually preferred. Lacking Dubonnet I substituted half-half Lillet blanc and rouge vermouth, which I think worked reasonably well.
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Nicolas Bray’s Avatar Nicolas Bray
2nd March 2024 at 00:49
Delicious as written but I've been doing a bit of a thing lately where I try substituting Averna for red bitter liqueurs and, side-by-side with a Campari version, I think I actually prefer the Averna!
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Mike Gibb’s Avatar Mike Gibb
25th November 2023 at 18:02
Flavoursome and rich when stirred. The addition of 25ml/ half a bar spoon of marasca syrup takes a little of the dryness out, and makes it work as an after-dinner drink. Garnish with a cherry.
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Jeremy Harrold’s Avatar Jeremy Harrold
6th November 2023 at 03:14
Balanced, with all the expected flavours from the components, though somehow the gin comes through.
2
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