Inca

Review:

The aromatic oils from the orange zest twist are a critical element of this finely balanced and delicate vintage cocktail. Best made with a gin with some alcohol oomph, although a navy strength gin is way too much.

History:

The Inca first appears in Robert Vermeire's 1922 book Cocktails: How To Mix Them where its creation is credited to "H. C. Harrison, who supervises the American bars of the Gordon Hotels in England. The recipe is repeated verbatim in the 1923 book "Harry" of Ciro's ABC of Mixing Cocktails, also crediting H. C. Harrison, but stating that he invented this cocktail "when in charge at the Embassy Bar, London.

Inca Cocktail
Fill the bar glass half full of broken ice and add:
2 dashes of Orgeat Syrup.
2 dashes of Orange Bitters.
1/6 gill of Plymouth Gin.
1/6 gill of French Vermouth.
1/6 gill of Dry Pale Sherry.
Stir up well, strain into a cocktail-glass, and add a small piece of pine-apple. Squeeze a little orange-peel on top.

This cocktail was invented by H. C. Harrison, who supervises the American bars of the Gordon Hotels in England.

Robert Vermeire, Cocktails - How To Mix Them, 1922

Inca Cocktail.
2 dashes of Orgeat Syrup, 2 dashes of Orange Bitters, ⅓ Plymouth Gin, ⅓ Dry Sherry, ⅓ French Vermouth.
Strain into cocktail glass and add a small chunk of pineapple.
(Invented by H. C. Harrison when in charge at the Embassy Bar, London.

"Harry" of Ciro's ABC of Mixing Cocktails, 1923

Nutrition:

One serving of Inca contains 160 calories