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

Golden Bronx
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Serve in a Coupe glass

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

Read about cocktail measures and measuring

How to make:

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

Allergens:

Recipe contains the following allergens:

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

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

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

View readers' comments

Variant:

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

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

More Classic/vintage cocktails

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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G. M. Genovese

4th January 2024 at 10:59

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

2nd June at 10:08

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.

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