Serve in aCoupe glass
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 1/3 fl oz||Rutte Dry Gin|
|2/3 fl oz||Noilly Prat Extra Dry|
|1/3 fl oz||Mandarine Napoleon liqueur|
|1/6 fl oz||Giffard Grenadine syrup|
|1 fl oz||Tangerine / Mandarin / Clementine (fresh fruit)|
|1/24 fl oz||Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup) (optional)|
Read about cocktail measures and measuring.
If you don't have tangerines/mandarins then regular orange juice will do, as will triple sec (as per the original recipe) in place of mandarin liqueur, it's that bit better with mandarin. Depending on your citrus fruit and personal tastes, you may want to include or omit the optional additional splash of sugar syrup.
A variation on the Bronx, the Luigi Cocktail first appears in Robert Vermeire's 1922 Cocktails: How to Mix Them
Luigi Cocktail.Robert Vermeire, 1922
Fill the shaker half full of broken ice and add:
1 teaspoonful of Grenadine.
1 little dash of Cointreau.
The juice of half a tangerine.
1/4 gill of Gin.
1/4 gill of French Vermouth
Shake well and strain into a cocktail-glass.
This cocktail was invented by Mr. Luigi Naintré, the proprietor of the Embassy Club, who become famous at Romano's, Ciro's, and the Criterion. He is one of the best-known restaurateurs in the world and has an enormous and faithful following wherever he goes.
This cocktail is one of the most popular in London.
Versions of this recipe then appear in the 1930 Cocktails by Jimmy Late Of Ciro's London, Harry Craddock's 1930 The Savoy Cocktail Book, 1933 Odell's Book of Cocktails and Fancy Drinks, and the U.K.B.G.'s 1937 Approved Cocktails. However, I adapted our recipe from Stanley M. Jones' 1977 Jones' Complete Barguide.
LUIGIStanley M. Jones, 2021
¾ oz tangerine juice
1 oz gin
½ oz dry vermouth
¼ oz grenadine
¼ oz Cointreau
There are approximately 158 calories in one serving of Luigi Cocktail.