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Golden Bronx

Name: Golden Bronx
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 22.5 ml Rosso/sweet vermouth; 15 ml Dry vermouth; 22.5 ml Orange juice; 1 fresh Egg yolk; 1 dash Orange bitters

Difford’s Guide

Discerning Drinkers (35)

Measurements in:

Serves:

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Ingredients
1 1/2 fl oz	Hayman's London Dry Gin
3/4 fl oz	Strucchi Rosso Vermouth
1/2 fl oz	Strucchi Dry Vermouth
3/4 fl oz	Orange juice (freshly squeezed)
1 fresh	Egg yolk
1 dash	Orange Bitters by Angostura (optional)

How to make

Glassware

Serve in a Coupe 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

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

19.7 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino), Dry vermouth — Sulphur Dioxide/Sulphites
Egg yolk — Eggs

History

Adapted from a recipe in Stanley M. Jones' 1977 Jones' Complete Barguide.

BRONX GOLDEN COCKTAIL
Cocktail Glass
Shake
1 oz gin
½ oz sweet vermouth
½ oz dry vermouth
¾ oz orange juice
1 egg yolk
Orange slice
Stanley M. Jones, Jones' Complete Barguide, 1977

See: Bronx cocktail history

Review

A Bronx made 'golden' by the addition of egg yolk.

Variations/similar cocktails

Bronx (Difford's recipe)
Bronx
Bloody Bronx - with blood orange juice
Improved Bronx - with mandarin juice
Silver Bronx - with egg white
Luigi Bronx - with tangerine juice, triple sec, and grenadine
Income Tax cocktail - with two dashes Angostura bitters
Satan's Whiskers Straight - with orange juice

Comments & Discussion

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G. M. Genovese Premium Member 2y

Rather thin in the mouthfeel with a peculiar chocolate (orange) note mid-palate in the aftertaste... Made it again, replacing 5 ml of the rosso vermouth with creme de cacao. While this improved the mouthfeel slightly, it homogenized the overall flavor, effectively muting any interesting nuances from the original recipe... This might be a matter of simplifying the specs; for starters, eliminating the dry vermouth. (4 Jan 2023, 5:59a)

Chris Dimal 1y

I have to be honest, I think your drink is interesting, but is far away from a Bronx. Eitherway, I do agree with you. The normal one without egg yolk is far better, not to even speak about the variations.

G. M. Genovese Premium Member 1y

Chris, I'm going to have to revisit this drink. Can't quite remember making this. Looking at my comment, though, I would bet I was trying to find ways of getting rid of a particular brand of creme de cacao on my shelf that didn't thrill me.

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Classic/vintage cocktails