Princeton

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Serve in

Coupe...
2 fl oz Tanqueray Old Tom gin
fl oz Sugar syrup (2 sugar to 1 water)
3 dash Angostura Orange Bitters
½ fl oz Warre's Otima 10yo tawny port
½ fl oz Chilled water (omit if wet ice)
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How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Orange zest twist

Comment:

Kappeler’s 1895 recipe calls for the old tom gin and orange bitters to be stirred with ice and strained into a glass, with tawny port poured down the side of the glass so it settles to form a red layer beneath the orange bitters tinted gin.

We’ve added a spoon (5ml) of sugar syrup to Kappeler’s recipe to slightly sweeten the gin (omit if using a sweet old tom) and a splash of water to add some much needed dilution. We also prefer to abandon the original layering and stir all the ingredients together.

Origin:

The first known recipe for this cocktail was published in George J. Kappeler’s 1895 Modern American Drinks where he calls for "A mixing-glass half-full fine ice, three dashes orange bitters, one and a half pony Tom gin. Mix, strain into cocktail-glass; add half a pony port wine carefully and let it settle in bottom of cocktail before serving.”

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Sugar syrup (2:1)

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