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Tinton

Name: Tinton
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Calvados apple brandy; 45 ml Ruby port

Difford’s Guide

Discerning Drinkers (3)

Measurements in:

Serves:

Keep screen awake

Ingredients
1 1/2 fl oz	Calvados / apple brandy / straight applejack
1 1/2 fl oz	Cockburn's Ruby Soho Port (chilled)

How to make

Glassware

Serve in a Coupe glass

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist and Luxardo Maraschino Cherry.

Method

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and discard.
Garnish with skewered maraschino cherry.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Tinton contains 181 calories

Alcohol content:

1.5 standard drinks
23.23% alc./vol. (46.46° proof)
20.9 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Ruby port — Sulphur Dioxide/Sulphites

History

This vintage cocktail most likely takes its name from Tinton Falls in Monmouth County, New Jersey, an area connected with applejack production as the Laird & Co. distillery is just a couple of miles away in Scobeyville. In turn, the town of Tinton Falls is named after Tinton Manor and the landmark waterfalls that provided power for the ironworks, the impetus for the town's development.

The Tinton cocktail was first published by in Hugo Ensslin's 1916-17 Recipes for Mixed Drinks and, as with so many of the recipes in Ensslin's book, it was repeated in Harry Craddock's 1930 The Savoy Cocktail Book.

TINTON COCKTAIL
⅓ Port wine
⅔ Applejack
Shake well in a mixing glass with cracked ice, strain and serve.
Hugo Richard Ensslin, Recipes for Mixed Drinks, 1917

TINTON COCKTAIL.
⅓ Port wine.
⅔ Applejack or Calvados.
Shake well and strain into cocktail glass
Harry Craddock, The Savoy Cocktail Book, 1930

The Tinton cocktail also notably appears in three other books published in 1934, Patrick Gavin Duffy's The Official Mixer's Manual, William T. "Cocktail Bill" Boothby's The World's Drinks And How To Mix Them, and R. de Fleury's 1700 Cocktails for the Man Behind the Bar.

Tinton Cocktail
⅓ Port Wine
⅔ Applejack
Stir well with cracked ice and strain.
Use glass number 1
[Glass No.1 referencing an illustration of a stemmed Nick & Nora at the front of the book.]
Patrick Gavin Duffy, The Official Mixer's Manual, 1934

TINTON
Calvados . . . . . . . ⅔ jigger
Port Wine . . . . . . ⅓ jigger
Shake well with ice, strain into chilled cocktail glass and serve.
{quote[R. de Fleury, 1700 Cocktails for the Man Behind the Bar, 1934]:TINTON
⅓ Port Wine
⅓ Calvados
William T. Boothby, The World's Drinks And How To Mix Them, 1934

Review

Equal parts calvados and port prove surprisingly tasty and better balanced than the original two parts apple brandy to one part port. I've tried tawny and ruby ports, but the richness of ruby port produces a cocktail with a more appealing, deeper colour and flavour. A great alternative to a Manhattan.