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Bronx

Difford’s Guide
Discerning Drinkers (241)
Measurements in:
Serves:
1
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
1 fl oz Orange juice (freshly squeezed)
1 dash Orange Bitters by Angostura (optional)

How to make

Glassware

Serve in a Coupe glass

Prepare

  1. Select and pre-chill a COUPE GLASS.
  2. Prepare garnish of orange zest twist.

Method

  1. SHAKE all ingredients with ice.
  2. FINE STRAIN into chilled glass.

Garnish

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

Flavour Profile

No alcohol
Medium
Boozy
Strength 6/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

Health & Nutrition

Nutrition:

One serving of Bronx contains 166 calories

Alcohol content:

  • 1.4 standard drinks
  • 16.25% alc./vol. (32.49° proof)
  • 19.7 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

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History

One of the classic cocktails named after New York's five boroughs, probably more directly after the then newly opened Bronx Zoo. There are numerous variations on the recipe, but the ingredients classically comprise dry gin, dry and sweet vermouth, and orange juice.

The Bronx Zoological Park and neighbouring Gardens opened on the 8th of November 1899, and it is presumed a bartender created this eponymous cocktail after being inspired by his visit to the newly opened zoo. The first known reference appeared on 15 February 1901 in The Virginia Enterprise newspaper, which, in a list of Bartender's Association committee members, says, "J. E. O'Connor of the Waldorf-Astoria, inventor of the "Bronx cocktail.""

The committee consists of Frank Curtis of the Gilsey house, inventor of "Long Branch punch," J.E. O'Connor of The Waldorf-Astoria, inventor of the "Bronx cocktail," and William Gilbert of the Manhattan hotel, inventor of the "Clover Club Mystery.

The Virginia Enterprise, 1901


John "Curly" O'Connor was Head Barman at the Waldorf-Astoria Hotel bar, and the newspaper dates the creation of the cocktail to sometime between 1899 and 1901. However, a column in the 30 December 1921 edition of The Miami News, titled "Birthplace of Bronx Cocktail Brings $10", reporting the sale of a café at 887 Brook Avenue, says the address is "said to be the place where the Bronx cocktail had its inception, although Billy Gibson's Criterion Restaurant in East 149th Street also claims that distinction."

The Bronx doesn't find its way into a cocktail recipe book until 1908, but then it appears in three. However, only the first of these, The World's Drinks and How to Mix Them by William "Cocktail" Boothby, is what we recognise as being a Bronx cocktail today, and credits the recipe to a Billy Malloy in Pittsburg, PA.

BRONX COCKTAIL.
a la Billy Malloy, Pittsburg, PA.
One-third Plymouth gin, one-third French vermouth and one-third Italian vermouth, flavoured with two dashes of Orange bitters, about a barspoonful of orange juice and a squeeze of orange peel. Serve very cold

William T. Boothby, The World's Drinks and How to Mix Them, 1908


BRONX COCKTAIL
50% Gordon gin
25% Chappaz French Vermouth
25% Ballor Vermouth
Twist of orange peel.
Fill glass with ice, shake and strain, serve.

Jacob Abraham Grohusko, Jack's Manual, 1908


Bronx Cocktail.
Equal parts of French and Italian Vermouth, piece of orange peel in a mixing glass, small drink of dry gin; frappé and strain off; use plenty of fine ice.

Charles S. Mahoney, The Hoffman House Bartender's Guide, 1908


So, at least two bartenders and three locations are credited with creating the Bronx, and it's believable that several people came up with similar cocktails, named after the zoo, around the same time. And, as the three 1908 books illustrate, there were plenty of different Bronx cocktail recipes. However, importantly, it's the recipe Boothby credits to Billy Malloy of Pittsburgh, which is the Bronx recipe that has proved an enduring classic, although John "Curly" O'Connor's recipe is not documented.

The fact that John "Curley" O'Connor is credited in that 1901 newspaper with creating the Bronx and that he worked at New York's Waldorf-Astoria Hotel (the Empire State Building occupies the site today) is interesting due to a testimony published in Albert Stevens Crockett's 1935 Old Waldorf-Astoria Bar Book attributing the invention to another bartender at the Waldorf-Astoria called Johnny Solon (or Solan).

However, in his 1934 What Shall We Drink book, Magnus Bredenbek states, "The Bronx Cocktail, strange to say, was invented in Philadelphia, of all places! There, it might have remained in obscurity had it not been for one Joseph Sormani, a Bronx restaurateur, who discovered it in the Quaker City in 1905." A 17th August 1947 New York Times obituary goes further, saying, "Joseph S. Sormani, retired Bronx restaurateur, who was said to have originated the Bronx cocktail, died Wednesday night in his home, 2322 Fish Avenue, the Bronx, after a brief illness. His age was 83."

We'll probably never know for certain who actually created the Bronx, but my money is on John "Curley" O'Connor at the Old Waldorf-Astoria, and Johnny Solon later took the credit.

Review

A fairly dry, complex cocktail. Generous sweet vermouth and orange juice make the Bronx less bitter and fruitier than many of its era, but still challenging to delicate modern palates. A classic that needs a trio of something extras to give it zing;
1. Freshly squeezed orange juice
2. Orange bitters
3. Orange zest twist
It is often claimed that the Bronx is "the first cocktail to use fruit juice" other than citrus, but this is just another muddy 'fact' in the Bronx's history.

Cocktail of the day:

28th June 2026 is The Saxophone's birthday

Variations/similar cocktails

Bronx (Difford's recipe)
Bloody Bronx - with blood orange juice
Golden Bronx - with egg yolk
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 aromatic bitters
Satan's Whiskers Straight - with cognac orange liqueur

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Comments & Discussion

Nathalie O Flynn Premium Member
I recommend you move to the Bronx (Difford's Version) :)
score: 1
Frank Caiafa
Hi Simon,
A couple of fast things.
Just to confirm the source, the article citing the bar in The Bronx is from the NY Times on December 21st, 1921 (not Miami News, plucked off of the wire a few days later). As for the Philly connection, I've always felt that Mr. Sormani took his hometown cocktail with him down to Philly and laid claim to a popular cocktail. All in all, I tend to side with you and lean toward Curley O'Connor as the creator and Johnny Solan as the modifier, adding more juice and gin to the augmented Martini variation. Mr. O'Connor created more than a few that made the rotation in his day so I think it a safe bet that this was one as well.
Lastly, you might want to add the 'Maurice' to the alternates - a standard Bronx with a few dashes of Absinthe. One of my favorites and one that we offered on occasion at the hotel. Cheers!
score: 1
Howard Griffin
It’s Pittsburgh, PA (with an “h” at the end). Oh!—The cocktail is quite nice but perhaps a little soft to be named after a rough-and-tumble borough of NYC like the Bronx ;-)
score: 0
Howard Griffin
Oops, I now see you were quoting Boothby, so his error not yours. Sorry. Cheers!
score: 0
Alex Powell
I have previously been underwhelmed with this using fresh orange or the blood orange versions. For grins and giggles tried it using a Seville orange cordial I concocted and found it to be preferable - more bracing and herbal which is to my preference. Moreover the extra sugar gives it some smoothness and body as well.
score: 2
Miguel Perales Premium Member
A dry, not overly sweet cocktail. I would have to agree with C N in that it was actually rather bland (and it could very well be that my Vermouths are reaching their time limit). Will have to remake with "fresher" Vermouths to see if it makes a difference.
score: 1
Simon Difford Verified User Premium Member
Also, please try my version with a bianco vermouth.
score: 0
C N
This didn't quite do it for me. I made it exactly per the recipe, except I was inexplicably out of Bombay London Dry (normally a staple in my bar), so I subbed Hendrick's. I found this drink to be rather bland.
score: 1
Felicia Premium Member
Oh my. For the first one I used Conniption Kinship butterfly pea flower gin - it could not resemble swamp water more than if it was actually from a swamp!! Second try was with Botanist - much better. I’m not sure how I feel about OJ in cocktails, though. Still under consideration.
score: 3
Cameron Carter
Subtle & beautiful cocktail.
score: 1
Arthur Butler
A bit underwhelming. Predominant taste is the vermouth and not much else.
score: 2

Showing the first 9 of 18 comments.