No alcohol
Medium
Boozy
Inca
Measurements in:
Serves:
| 1 fl oz | Hayman's London Dry Gin |
| 1 fl oz | Lustau Jarana Fino Sherry (chilled) |
| 1 fl oz | Strucchi Dry Vermouth (chilled) |
| 1⁄3 fl oz | Monin Almond (Orgeat) Syrup |
| 2 dash | Orange Bitters by Angostura |
How to make
Glassware
Serve in a Coupe glass
Prepare
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist and pineapple wedge.
Method
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish
- EXPRESS orange zest twist over cocktail and discard.
- Garnish with pineapple wedge on rim.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Nutrition:
One serving of Inca contains 160 calories
Alcohol content:
- 1.3 standard drinks
- 16.39% alc./vol. (32.79° proof)
- 17.7 grams of pure alcohol
Allergens:
Recipe contains the following allergens:
- Fino sherry, Dry vermouth — Sulphur Dioxide/Sulphites
- Orgeat (almond) sugar syrup (2:1) — Nuts
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
Robert Vermeire, Cocktails - How To Mix Them, 1922
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.
Inca Cocktail.
"Harry" of Ciro's ABC of Mixing Cocktails, 1923
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.
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.
$2.27 per cocktail*
Makes a minimum of 25 cocktails.
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Comments & Discussion
tasting... sweet and nutty. not bitter at all. it will be better with lemon? maybe I want to put lemon in everything?
the accent unfold the orgeat, not like a saturn, or maitai: but as a sweetener in a different taste. It gave light on the orgeat, and potentialize the gin. Its 1922 so its before tiki? It would be very interesting as smtg to taste in Bar Chicote -well not its 1922 but Chicote worked at that time at Bar Cock, where they find inspiration in London mmmh, so possibly maybe.
View 3 comments and discussion