This cocktail is closely related to the Vermouth Cocktail or the Martinez Cocktail. However, the use of sloe gin gives it a distinctly different flavour.
60 ml Antica Formula vermouth 30 ml Plymouth sloe gin 1 dash Scrappy‘s orange bitters
Preparation: Stirred
We have collected all kinds of formulations in the appendix. This is because many different recipes are mentioned under the same names. They are combinations of sloe gin, vermouth, bitters, citrus and other ingredients. We won’t go into too much detail here, but give a few examples to illustrate the confusion. A Blackthorn cocktail, for example, might be sloe gin, vermouth and bitters; or additionally enriched with citrus juice or something else; or simply sloe gin, vermouth and something else; or the latter with additional citrus juice; or else sloe gin with bitters and something else; or something else altogether. You will no doubt now be as confused as we were. How to bring structure to this chaos? Up until 1919, a Blackthorn cocktail was predominantly understood as a combination of sloe gin, vermouth, bitters and citrus juice. And that’s how we want to keep it. After 1919, it was often understood as a whiskey-based drink.
It is a similar story with other designations, and so it is not surprising that a “sloe gin cocktail” is similarly undefined. It is everything and nothing, across all times.
The starting point for our research was a cocktail of sloe gin, vermouth and bitters. As the tasting showed, the bitters cannot be omitted without worsening the result. Other, additional ingredients do not improve the drink either, so that we can limit ourselves to the range with sloe gin, vermouth and bitters for the naming. Nevertheless, we have to take into account the general confusion in order to find the correct name for our variant.
So let’s look at the period up to and including 1919. Our combination is called Blackthorn Cocktail twice, Futurity Cocktail three times. Blackthorn Cocktail is ruled out, because it is actually prepared with additional citrus juice. That leaves us with the Futurity Cocktail. And here we are lucky. As it turns out, our combination is always called Futurity Cocktail, with a few exceptions. So this is the name of the cocktail we are looking for.
Other designations are the following, the year of first mention is given in brackets; however, these designations are sometimes understood to mean quite different things: Meehoulong (1922), Indian Cocktail (1929), Blanco y Negro (1930), Irving (1933), Minneapolis Cocktail (1933), Sloe Gin Cocktail (1933), Ping-Pong Cocktail (1934), Moulin Rouge Cocktail (1935), Sloe Berry Cocktail (1947), San Francisco Cocktail (1953).
In this list, however, we have only considered the use of vermouth in general. One can differentiate further. If Italian (red) vermouth is used, the drink is called a Futurity Cocktail. If you use equal parts of Italian and French vermouth, the drink is called Meehoulong, which translates as “fire-eating dragon” and was first published by Robert Vermeire in 1922. However, this combination already existed before, for example in 1908 by William Boothby as the Blackthorn Cocktail.
In the historical recipes of the Futurity cocktail, Angostura Bitters are clearly preferred, in the amount of 2 dashes. We have found when mixing out that basically one dash is sufficient, as the bitter flavours otherwise become too dominant. We also give preference to an orange bitters, as the flavours of Angostura bitters or Angostura bark bitters become too dominant in our opinion and do not blend as elegantly with the other components. Incidentally, the first recipe we could find using sloe gin, vermouth and bitters also uses orange bitters; however, the recipe is called Blackthorn Cocktail and dates back to 1904.
The early recipes call for equal parts sloe gin and Italian vermouth, later a doubled sloe gin portion is preferred. We, on the other hand, prefer one part sloe gin and two parts vermouth. Sloe gin is basically a sloe liqueur and correspondingly sweet. We like our drinks drier, and so for us we have increased the vermouth portion.
Since the sloe gin is liqueur-like, the Futurity Cocktail is basically a kind of Fancy Vermouth Cocktail. If you think of sloe gin as a gin made fancy with sloe and sugar, you can also think of the Futurity Cocktail as a kind of Fancy Martini Cocktail or a Fancy Martinez Cocktail.
Futurity Cocktail.
Historical Recipes
1900 Harry Johnsson: The new and Improved Illustrated Bartender’s Manual. Seite 266. Black Thorn.
(Use a large bar glass.) 3 or 4 dashes of absinthe; 3 or 4 dashes of bitters (Boker’s genuine only); 1/2 wine glass of French vermouth; 1/2 wine glass of Irish whiskey; Stir up well with a spoon, strain into a medium- sized wine glass and serve.
1903 Anonymus: Manuel du Cocktail. Seite 10. Blackthorn Cocktail.
Se servir du verre à mixtion. DEUX gouttes d’angostura; deux tiers de gin old Tom; un tiers de gin Sloe. Remplir de glace, mélanger et passer dans un verre à cocktail.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 132. Blackthorn Cocktail.
2 dashes of orange bitters. 2/3 Sloe gin. 1/3 Italian vermouth.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 132. Sloe Gin Cocktail.
1 dash Angostura bitters. 1 drink of Sloe gin.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 13. Blackthorne Cocktail.
Fill mixing glass 2/3 full fine ice. 1 teaspoonful of syrup. 1/4 teaspoonful of lemon juice. 2 dashes orange bitters. 1/2 wine glass Italian vermouth. 3 dashes Dr. Siegert’s Genuine Angostura Bitters. 1/2 wine glass Sloe gin. Stir ingredients thoroughly and strain in cocktail glass and serve.
1906 George Spaulding: How to Mix Drinks. Seite 11. Blackthorn.
Use large glass. Ice fill two thirds. Syrup, one teaspoon. Lemon juice, three dashes. Orange bitters, two dashes. Italian Vermouth, one half wine glass. Angostura bitters, one dash. Sloe gin, one half wine glass, Stir well and strain in cocktail glass.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 18. Blackthorne Cocktail.
Fill mixing glass full fine ice 1 teaspoonful of syrup 1/4 teaspoonful of lemon juice 2 dashes orange bitters 1/2 wine glass Italian Vermouth 3 dashes Angostura bitters 50% wine glass Sloe gin. Stir ingredients thoroughly and strain in cocktail glass and serve.
1908 William Boothby: The World’s Drinks. Seite 22. Blackthorn Cocktail.
A LA WM. SMITH, ESQ., ROYAL HAWAIIAN HOTEL, HONOLULU, T. H. Into a mixing-glass of cracked ice pour a jiggerful of equal parts of French vermouth, Italian vermouth and Sloe gin, add a flavor of Orange bitters and a drop or two of Angostura bitters. Stir until very cold, strain into a stem cocktail-glass, squeeze a piece of lemon peel over the top and smile.
1909 Jacob A. Didier: The Reminder. Seite 146. Blackthorne Cocktail.
Use a mixing glass. 2 dashes of syrup. 2 dashes of orange bitters. 1/3 drink of Italian vermouth. 2/3 drink of Sloe gin. 1/2 glass of cracked ice. 1 slice of lemon. Shake,strain into cocktail glass, and serve.
1909 John Applegreen: Applegreen’s Bar Book. Seite 5. Sloe Gin Cocktail.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 28. Blacksthorne Cocktail.
Fill mixing glass 2-3 full fine ice 1 teaspoonful of syrup 1/4 teaspoonful of lemon juice 2 dashes orange bitters 50% Italian Vermouth 2 dashes bitters 50% Sloe gin. Stir ingredients thoroughly and strain into cocktail glass and serve.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 72. Sloe Gin Cocktail.
75% sloe gin 25% Italian Vermouth Fill glass with ice. Stir and strain in cocktail glass. Serve.
1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 5. Sloe Gin Cocktail.
Take two jiggers of Sloe Gin, Add a little Gum Syrup to taste, One dash Orange Bitters. Strain through ice and serve. This cocktail is very appetizing.
1910 Rodolph Rose: Toasts Wines and how to serve them. Seite 6. Sloe Gin Cocktail.
Three-fourths Sloe Gin. One-fourth Vermouth. Fill glass with ice, stir and strain in cocktail glass; serve.
1912 John H. Considine: The Buffet Blue Book. #22. Blackthorne Cocktail.
Fill mixing glass 2-3 full fine ice; 1 tea- spoonful of syrup, 1/4 teaspoonful of lemon juice, 2 dashes orange bitters, 1/2 wine glass Italian vermouth, 1 dash Abbott’s Bitters, 1/2 wine glass sloe gin. Stir ingredients thor- oughly and strain in cocktail glass and serve.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 26. Black-Thorne-Cocktail.
1915 John B. Escalante: Manual del cantinero. Seite 11. Blackthorn Cocktail.
(Blakzorn cockteil) USE UN VASO DE LOS DE REFRESCO Echese la necesaria cantidad de hielo en pedacitos para mediar el vaso, y agréguese: Angostura bitters . . . . . . . . . Unas gotas. Curaçao . . . . . . . . . . . . . . . . Unas gotas. Ginebra (Sloe Gin) . . . . . . . . 2 partes. Vermouth Italiano . . . . . . . . 1 parte. Mézclese todo con una cuchara, cuélese en una copa de las de cocktail, y sírvase con una cereza.
1915 John B. Escalante: Manual del cantinero. Seite 29. Sloe Gin Cocktail.
(Eslo yin cocktail) USE UN VASO DE LOS DE REFRESCO Echese la necesaria cantidad de hielo en pedacitos para mediar el vaso, y agréguese: Angosturas . . . . . . . . . . . . . . . Unas gota[s.] Ginebra, (Sloe Gin) . . . . . . . . . 1 copita[.] Mézclese todo con una cuchara, cuélese en una copa d[e] las de cocktail, y sírvase.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 50. Futurity Cocktail.
2 dashes Angostura Bitters 50% M. & R. Italian Vermouth 50% Sloe Gin. Stir.
1917 Jacob A. Didier: The Reminder. Seite 146. Blackthorne Cocktail.
Use a mixing glass. 2 dashes of syrup. 2 dashes of orange bitters. 1/3 drink of Italian vermouth. 2/3 drink of Sloe gin. 1/2 glass of cracked ice. 1 slice of lemon. Shake,strain into cocktail glass, and serve.
1922 Robert Vermeire: Cocktails. Seite 37. Meehoulong.
Fill the bar glass half full of broken ice and add: 1 dash of Orange Bitters. 1/4 gill of Sloe Gin. 1/8 gill of French Vermouth. 1/8 gill of Italian Vermouth. Stir up with a spoon, strain into a cocktail- glass, and squeeze lemon-peel on top. Meehoulong is the Chinese word for ” fire- eating devil.”
1923 Harry McElhone: Harry of Ciro’s ABC of Mixing Cocktails. Seite 31. Futurity Cocktail.
2 dashes of Angostura Bitters, 1/3 Italian Vermouth, 2/3 Sloe Gin.
1924 M. E. Steedman & C. H. Senn: Home-Made Summer and Winter Drinks. Seite 144. Sloe Gin Cocktail.
Half fill a glass with shaved ice, add 1 wine- glassful sloe gin, and a dash of orange bitters and serve.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 42. Futurity Cocktail.
2 dashes of Angostura Bitters, 1/3 Ballor Italian Vermouth, 2/3 Sloe Gin.
1927 Adolphe Torelli: American Drinks Dictionary: Black Thorne.
Dans un petit g obelet en cristal, une cuillère de glace, quatre traits d’ Ab- sinthe, autant d’Orange-Bitter, remplir avec de l’Irish-Whisky et du Vermouth Français, remuer et servir.
1927 Anonymus: The Cocktail Book. Seite 8. Blackthorn Cocktail.
Use Mixing Glass. TWO dashes orange bitters; two-thirds Sloe gin; one-third Italian vermouth. Fill with ice, mix, and strain into a cocktail glass.
1927 Harry McElhone: Barflies and Cocktails. Seite 31. Futurity Cocktail.
Squeeze a piece of lemon peel on top, stir slightly and serve. 2 dashes Angostura Bitters, 1/3 Italian Vermouth, 2/3 Sloe Gin.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 41. Futurity Cocktail.
1927 Paul E. Lowe: Drinks. Seite 25. Blackthorne Cocktail.
Fill mixing glass 2-3 full shaved 1/4 teaspoonful lemon juice. 1 teaspoonful syrup. 1/2 jigger Vermouth. 1/2 jigger Sloe gin. 1 dash Angostura bitters. 2 dashes orange bitters. Stir; strain into cocktail glass and serve.
1928 Pedro Chicote: Cocktails. Seite 114. Black-Thorne-Cocktail.
Prepárese en cocktelera: Unos Pedacitos de hielo picado. Unas gotas de absinthe. Unas gotas de orange bitters. 1/2 copita de whisky. 1/2 – de vermut francés. Agítese y pásese a copa de cocktail.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 27. Black Thorne Cocktail.
Dans un petit gobelet en cristal, une cuillère de glace , quatre traits d’Ab- sinthe, autant d’Orange-Bitter, remplir avec de l’Irish-Whisky et du Vermouth Français, remuer et servir.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 155. Sloe Gin Cocktail.
Dans un shaker avec de la glace pilée, trois traits d’Angustura, trois traits de Curaçao, un demi-verre à madère de Sloe-Gin. Agiter, passer dans un verre à cocktail. Garnir d’un zeste de citron et d’une paille.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 35. Blackthorne.
One part of Italian Vermouth and two parts Sloe gin with a dash each of Maraschino and of lemon juice, all well shaken.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 38. Indian.
Two parts of Sloe gin with one part each of Italian and of French Vermouth with a dash of Orange bitters.
1930 Anonymus: Cocktails by Jimmy. Seite 40. Futurity.
2 parts Sloe Gin 1 part Italian Vermouth 2 dashes Angostura Bitters per cocktail.
1930 Anonymus: Cocktails by Jimmy. Seite 54. Meehoulong.
2 parts Sloe Gin 1 part French Vermouth 1 part Italian Vermouth 1 dash Orange Bitters per cocktail Squeeze a piece of lemon peel on top.
1930 Anonymus: For Home Use. Seite 9. Blackthorne Cocktail.
Half fill shaker or mixing glass with fine ice. 1/2 teaspoonful syrup. 1/2 wineglass French Vermouth. 1/2 wineglass Sloe Gin. 3 dashes Angostura Bitters. Shake or stir; strain into cock- tail glass and serve.
1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 8. Blackthorn Cocktail.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 23. Blackthorn Cocktail.
3 dashes Angostura, 3 dashes Absinthe, 1/2 Irish Whisky, 1/2 French Vermouth. Shake well, and strain into cocktail glass.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 42. Futurity Cocktail.
2 dashes of Angostura Bitters, 1/3 Bailor Italian Vermouth, 2/3 Sloe Gin.
1930 Pedro Chicote: Le ley mojada. Seite 108. Black-Thorne-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo picado. Unas gotas de absinthe. Unas gotas de Orange bitters. 1/2 copita de whisky. 1/2 — de vermut francés. Agítese y pásese a copa de cocktail.
1930 Pedro Chicote: Le ley mojada. Seite 109. Blanco y Negro Cocktail.
Prepárese en cocktelera: Hielo picado. Unas gotas de Orange bit- ters. 1/3 de vermut italiano. 2/3 de Sloe gin. Agítese y sírvase en copa de cocktail.
Blanco y Negro Cocktail. Pedro Chicote, La ley mojada, 1930, page 109.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 58. Meehoulong (Fire-eating Devil).
Sloe Gin . . . . . . . . 1/2 jigger Fr. Vermouth . . . . . 1/4 jigger It. Vermouth . . . . 1/4 jigger Orange Bitters . . . 1 dash Stir well with ice, strain into chilled cocktail glass, twist lemon peel over and serve.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 137. Futurity.
Dash of Angostura Bitters One-half Sloe Gin One-half Italian Vermuth Stir
1931 John: Happy Days. Seite 46. Futurity Cocktail.
Two dashes Angostura Bitters 50 per cent M&R Italian Vermouth 50 per cent Sloe Gin. Four dashes Creme de Rose. Stir strain and serve.
1932 Jimmy: The Green Cocktail Book. Seite 40. Futurity.
2 parts Sloe Gin 1 part Italian Vermouth 2 dashes Angostura Bitters per cocktail
1932 Jimmy: The Green Cocktail Book. Seite 54. Meehoulong.
2 parts Sloe Gin 1 part French Vermouth 1 part Italian Vermouth 1 dash Orange Bitters per cocktail Squeeze a piece of lemon peel on top.
1933 Anonymus: O’Dell’s Book of Cocktails. Seite 70. Futurity Cocktail.
2 dashes Angostura Bitters, 1/3 Italian Vermouth, 2/3 Sloe Gin.
1933 Antonio Josa: Cocktelera universal. Seite 26. Futurity Cocktail.
Unas gotas de Angostura Bitters. 1/3 de vermouth Ginzano. 2/3 de Dry Gin.
1933 George A. Lurie: Here’s How. Seite 11. Blackthorne.
1934 A. T. Neirath: Rund um die Bar. Seite 209 Ping-Pong-Cocktail.
Originalrezept von H. Schönfeld † 2 D. [Dash] Orangebitter 1/2 Ital. Vermouth 1/2 Sloe Gin M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]
1934 Bernard: 100 Cocktails. Seite 16. Blackthorn Cocktail.
1 teaspoonful of Absinthe. 1/2 teaspoonful of Angostura Bitters. 1/4 gill of French Vermouth. 1/4 gill of Scotch Whisky. 1 dash of Lemon Peel Juice. 1/2 tumblerful of broken Ice. Half fill a tumbler with broken ice and add the Absinthe. Then add the Angostura Bitters, the French Vermouth and the Scotch Whisky. Stir well and pass through a strainer into a wine glass. Serve with a dash of lemon peel juice on top.
1934 Bernard: 100 Cocktails. Seite 16. Blackthorn Cocktail 2.
1/2 teaspoonful of Orange Bitters. 1 dash of Angostura Bitters. 1/6 gill of Scotch Whisky. 1/6 gill of French Vermouth. 1/6 gill of Italian Vermouth. 1 Cherry. 1/2 tumblerful of broken Ice. This cocktail is made up in the same way as the previous one except that Orange Bitters and Italian Vermouth are added and the Absinthe is left out. The flavour is not quite so subtle as the previous one, but it is an excellent alternative for those people who do not appreciate the taste of Absinthe.
1934 Bernard: 100 Cocktails. Seite 16. Blackthorn Cocktail 3.
1 dash of Angostura Bitters. 1 dash of Orange Bitters. 1/6 gill of Italian Vermouth. 1/3 gill of Sloe Gin. 1 dash of Lemon Peel Juice. 1/2 tumblerful of broken Ice. Make up as in the prev10us case. Sloe Gin is used in place of the Scotch Whisky and the French Vermouth is left out. A more mellow flavour than the previous.
1934 Bernard: 100 Cocktails. Seite 33. Fire Devil Cocktail.
1/4 gill of Sloe Gin. 1/9 gill of French Vermouth. 1/9 gill of Italian Vermouth. 2 dashes of Angostura Bitters. 1 dash of Lemon Peel Juice. 1/2 tumblerful of broken Ice. The tumbler is half filled with broken ice and the Angostura Bitters added. Now put in the Sloe Gin, the French Vermouth and the Italian Vermouth. Stir up and pass through a strainer into a cocktail glass. Serve with a dash of lemon peel juice on top. Using Peach or Orange Bitters makes a pleasant variation.
1934 Bernard: 100 Cocktails. Seite 54. Ping Pong Cocktail.
1/4 gill of Sloe Gin. 1/4 gill of Italian Vermouth. 1 dash of Angostura Bitters. 1 Cherry. 1/2 tumblerful of broken Ice. Half fill the tumbler with broken ice and add the Angostura Bitters. Then add the Sloe Gin and the Italian Vermouth. Stir well and pass through a strainer into a cocktail glass. Serve with a cherry. Another way of making up this cocktail is to use French Vermouth in place of Italian.
1934 Harry Johnson: The New and Improved Bartender’s Manual. Seite 266. Black Thorn.
(Use a large bar glass.) 3 or 4 dashes of absinthe; 3 or 4 dashes of bitters (Boker’s genuine only); 1/2 wine glass of French vermouth; 1/2 wine glass of Irish whiskey; Stir up well with a spoon, strain into a medium- sized wine glass and serve.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 25. Blackthorn Cocktail.
3 dashes Angostura, 3 dashes Absinthe, 1/2 Irish Whisky, 1/2 French Vermouth. Shake well, and strain into cocktail glass.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 50. Futurity Cocktail.
2 dashes of Angostura Bitters, 1/3 Bailor Italian Vermouth, 2/3 Sloe Gin.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 10. Blackthorn.
2 Dashes Orange Bitters 1/2 Italian Vermouth 1/2 Sloe Gin Stir well with cracked ice and strain. Twist of Lemon Peel and add a Cherry. Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 83. Sloe Gin Cocktail.
1 Jigger Sloe Gin 1 Dash Orange Bitters 1 Dash French Vermouth Stir well with cracked ice and strain. Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 106. Blackthorn Cocktail.
3 Dashes Angostura Bitters 3 Dashes Absinthe 1/2 Irish Whiskey 1/2 French Vermouth Stir well in ice and strain. Use glass number 1
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 113. Meehoulong (Fire-eating Devil).
Sloe Gin . . . . . . . . 1/2 jigger Fr. Vermouth . . . . . 1/4 jigger It. Vermouth . . . . 1/4 jigger Orange Bitters . . . 1 dash Stir well with ice, strain into chilled cocktail glass, twist lemon peel over and serve.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 50. Futurity.
Dash of Angostura Bitters One-half Sloe Gin One-half Italian Vermouth (Stir)
1935 Anonymus: Fancy Drinks. Seite 16. Futurity.
Dash of Angostura, Old Fashion or Aromatic Bitters 1/2 Sloe Gin 1/2 Italian Vermouth Stir.
1935 Anonymus: The Art of Mixing Drinks. Seite 55. Futurity Cocktail.
1935 Leo Cotton: Old Mr. Boston. Seite 15. Blackthorn Cocktail.
1/2 French Vermouth 1/2 Irish Whiskey 3 Dashes Bitters Shake well with cracked ice and strain into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 55. Futurity Cocktail.
1/2 Italian Vermouth 1/2 Old Mr. Boston Sloe Gin 1 Dash Bitters 2 Dashes Grenadine Shake well with cracked ice and strain into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 89. Moulin Rouge Cocktail.
2/3 Old Mr. Boston Sloe Gin 1/3 Italian Vermouth Dash Bitters Stir well in cracked ice and strain into 3 oz. Cocktail glass
1935 Leo Cotton: Old Mr. Boston. Seite 120. Sloe Gin Cocktail.
1 Jigger Old Mr. Boston Sloe Gin 1 Dash Orange Bitters 1 Dash French Vermouth Stir well with cracked ice and strain into 3 oz. Cocktail glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 100. Futurity.
2/3 Gin 1/3 French Vermouth 2 ds. Angostura
1936 Anonymus: Cocktails, Drinks and Snacks. Seite 21. Black Thorn Cocktail.
2 oz. Irish whiskey 1 oz. French Vermouth 3 dashes Angostura Blitters 2 dashes Absinthe Ice, stir, strain into cocktail glass.
1936 Bill Edwards: Drinks. Seite 26. Blackthorn.
1 part Irish Whisky 1 part French Vermouth 3 dashes Angostura Bitters per cocktail 3 dashes Absinthe per cocktail.
1936 Bill Edwards: Drinks. Seite 40. Futurity.
2 parts Sloe Gin 1 part Italian Vermouth 2 dashes Angostura Bitters per cocktail.
1936 Bill Edwards: Drinks. Seite 55. Ping-Pong.
This is the same as a Manhattan cocktail, but Sloe Gin is used instead of Rye Whisky.
Seite 49. Manhattan.
1 part Rye Whisky 1 part Italian Vermouth 2 dashes Angostura Bitters per cocktail Squeeze a piece of lemon peel on top If required dry, substitute French for Italian Ver- mouth.
1936 Elvezio Grassi: 1000 Misture. Seite 126. Black Thorn.
(Spina nera). Versate in un piccolo tumbler: 3 pezzetti di ghiaccio 3 spruzzi Orange Bitter 3 spruzzi Absinthe 50 % Vermouth secco 50 % Whisky. Servite.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 161. Blackthorn Cocktail.
4 glasses rye whisky 3 glass Italian vermouth . 1 glass sloe gin A little sweeter than the preceding, but equally good.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 31. Futurity.
In mixing-glass: a dash of Angos- tura Bitters, one-third French Vermouth, two-thirds Sloe Gin; stir well and serve.
1937 Anonymus: Here’s how. Seite 23. Futurity.
2 Dashes Angostura Bitters 1/3 Italian Vermouth 2/3 Sloe Gin
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 12. Blackthorne Cocktail.
Drops of orange bitters. 1/3 CORA vermouth. 2/3 Sloe gin. Squeeze lime peel on top. Shake well and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 33. Futurity Cocktail.
Drops of Angostura bitters. 1/2 CORA vermouth. 1/2 Sleo gin. Stir and serve.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 84. Blackthorne Cock-Tail.
Gotas orange bitters. Tercera parte vermouth FERRERO. Dos terceras partes sloe gin. Cascarita de limón. Bátase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 98. Futurity Cock-Tail.
Gotas do angostura bitters. Media parto vermouth FERRERO. Media parte sloe gin. Revuélvase.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Futurity.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 96. Blackthorne Cocktail – No. 1.
1/3 jigger Sloe Gin 1/3 jigger French Vermouth 1/3 jigger Italian Vermouth 1 dash Orange Bitters 1 dash Angostura Bitters Stir well Strain into Cocktail Glass Twist Lemon Peel on top
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 96. Blackthorne Cocktail – No. 2.
1 pony Dry Gin 14 jigger Dubonnet 14 jigger Kirschwasser Stir well Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 96. Blackthorne Cocktail – No. 3.
2 dashes Orange Bitters 1/3 Italian Vermouth 2/3 Sloe Gin Stir — strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 96. Blackthorne Cocktail – No. 4.
2 dashes Angostura Bitters 3 dashes Absinthe 1/2 Irish Whisky 1/2 French Vermouth Shake well Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 127. Minneapolis Cocktail.
1 pony Sloe Gin 1/4 jigger Italian Vermouth 1/4 jigger French Vermouth 1 dash Orange Bitters Shake well Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 142. Sloe Gin Cocktail.
1 dash Orange Bitters 2/3 Sloe Gin 1/3 Plymouth Gin Shake well Strain into Cocktail Glass
1938 Jean Lupoiu: Cocktails. Seite 69. Futurity Cocktail.
Dans le verre à mélange: 1 jet de Bitter Campari, 1/3 de Martini Vermouth doux, 2/3 Seager’s Special Dry Gin. Mélanger et servir.
1938 Robert Vermeire: L’art du cocktail. Seite 18. Blackthorn.
No 1. Recette Harry Johnson, de New- Orléans. Verre à mélange : 3 traits d’absinthe. 3 traits d’angostura bitter. 1/2 vermouth français. 1/2 Irish whisky. Remuer à la cuiller. Passer dans le verre et presser pelure de citron dessus.
No 2. Recette Cocktail Boothby, de San Francisco. 1 trait d’orange bitter. 1 trait d’angostura bitter. 1/2 sloe gin. 1/3 vermouth français. 1/3 vermouth italien.
1938 Robert Vermeire: L’art du cocktail. Seite 37. Meehoulong.
Verre à mélange: 1 trait d’orange bitter. 1/2 sloe gin. 1/4 vermouth français. 1/4 vermouth italien.38 Remuer à la cuiller. Passer dans le verre et presser pelure de citron dessus. Meehoulong est un mot chinois qui signifie « Diable qui mange le feu ».
1939 Ambrose Heath: Good Drinks. Seite 38. Sloe Gin.
1/2 Sloe Gin 1/4 French Vermouth 1/4 Italian Vermouth
1940 Anonymus: Professional Mixing Guide. Seite 21. Blackthorn Cocktail No. 1.
1 oz Irish Whiskey, 1 oz Dry Ver- mouth, 3 dashes Angostura Bitters, 3 dashes Anisette. Stir well in cracked ice and strain into cocktail glass.
1940 Anonymus: Professional Mixing Guide. Seite 21. Blackthorn Cocktail No. 2.
1/2 oz Sloe Gin, 1/2 oz Dry Vermouth, 1/2 oz Sweet Vermouth, 2 dashes of Angostura Bitters, dash of Orange Bitters. Stir well in cracked ice and strain into a cocktail glass. Serve with twist of Lemon Peel.
1940 Anonymus: Professional Mixing Guide. Seite 32. Futurity Cocktail.
1/2 Sweet Vermouth, 1/2 Sloe Gin, 3 dashes Angostura Bitters, 2 dashes Grenadine. Shake well with cracked ice and strain into a cocktail glass.
1940 Anonymus: Professional Mixing Guide. Seite 32. Futurity Daiquiri.
1/2 Sweet Vermouth, 1/2 Sloe Gin, 3 dashes Angostura Bitters , 2 dashes Grenadine. Shake well with cracked ice and strain into a cocktail glass.
1940 Anonymus: Professional Mixing Guide. Seite 87. Sloe Gin Cocktail.
1/8 gill of French vermouth, 1/8 gill of Italian vermouth, 1/4 gill of sloe gin. Use the mixing glass.
1940 Charles: The Cocktail Book. Seite 38. Blackthorn Cocktail (1).
3 dashes of Angostura bitters, 3 dashes of absinthe, 1/4 of French vermouth, 1/4 gill of Irish whisky. Use the mixing glass. Serve with a little lemon-peel juice squeezed on top.
1940 Charles: The Cocktail Book. Seite 39. Blackthorn Cocktail (2).
2 dashes of orange bitters, 1/6 gill of Italian vermouth, 1/6 gill of French vermouth, 1/6 gill of sloe gin. Use the mixing glass. Serve with a cherry and a little lemon-peel juice squeezed on top.
1940 Pedro Talavera: Los secretos del cocktail. Seite 103. Futurity cocktail.
En un gran vaso de cristal, unos pedacitos de hielo. 6 gotas de Orange Bitter. 8 ídem de Marrasquino. 8 ídem de Peach Brandy. 1/2 copa de Captain’s Gin. Agítese bien y se pasa a la copa núm. 5.
1947 A. Vermeys: Cocktails. Seite 84. Sloe Gin Cocktail.
2/3 Sloe Gin; 1/3 Noilly Pratt; 1 trait An- gustura. (Sloe Gin, eau de vie de grain pur à la prunelle.)
1947 A. Vermeys: Cocktails. Seite 84. Sloe Berry Cocktail.
1 trait Angustura; 1/3 Cinzano; 2/3 Gin Sloe.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 27. Black Thorne.
Dans un petit gobelet en cristal, une cuillère de glace, quatre traits d’Ab- sinthe, autant d’Orange-Bitter, remplir avec de l’Irish-Whisky et du Vermouth Français, remuer et servir.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 155. Sloe Gin Cocktail.
Dans un shaker avec de la glace pilée, trois traits d’Angustura, trois traits de Curaçao, un demi-verre à madère de Sloe-Gin. Agiter, passer dans un verre à cocktail. Garnir d’un zeste de citron et d’une paille.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 233. Futurity.
Equal parts Italian vermouth and sloe gin with a few dashes each of Angostura and grenadine to each drink. Stir.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 357. Black-Thorn.
1 parte de whisky escocés. 1 parte de vermouth fran- cés. 3 chorritos de Angostura Bitters. 2 chorritos de Absinthe. Hielo. Revuélvase, cuéle- se y sírvase.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 384. Futurity.
1/2 vermouth italiano. 1/2 Sloe gin. Gotas de Angostura. Hielo. Revuélvase, cuéle- se y sírvase.
1948 Jean Lupoiu: Cocktails. Seite 54. Futurity Cocktail.
Dans le verre à mélange: 1 jet de Bitter Campari, 1/3 de Martini Vermouth doux, 2/3 Seager’s Special Dry Gin. Mélanger et servir.
1948 Trader Vic: Bartender’s Guide. Seite 105. Blackthorne Cocktail 1.
1 oz. gin 1/2 oz. Dubonnet . 1/2 oz. kirschwasser Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 105. Blackthorne Cocktail 2.
1/2 oz. gin 1/2 oz. French vermouth 1 oz. sloe gin 2 dashes orange bitters Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 241. Blackthorne Cocktail 1.
3/4 oz. sloe gin 3/4 oz. Italian vermouth . 2 dashes orange bitters Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 241. Blackthorne Cocktail 2.
1/2 oz. sloe gin 1/2 oz. Italian vermouth 1/2 oz. French vermouth 1 dash orange bitters . 2 drops Angostura bitters Stir with cracked ice; strain into chilled cocktail glass. Twist lemon peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 242. Indian Cocktail.
1 oz. sloe gin 1/4 oz. Italian vermouth 1/4 oz. French vermouth 1 dash orange bitters Shake with cracked ice; strain into chilled cocktail glass.
1 oz. sloe gin 1/4 oz. French vermouth 1/4 oz. Italian vermouth 1 dash orange bitters Stir with cracked ice; strain into chilled cocktail glass. Twist lemon peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 243. Minneapolis Cocktail.
Same as Meehoulang Cocktail.
1948 Trader Vic: Bartender’s Guide. Seite 244. Ping-Pong Cocktail 1.
1 oz. sloe gin 1/4 oz. French vermouth . 1/4 oz. Italian vermouth Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 244. Ping-Pong Cocktail 2.
3/4 oz. sloe gin 3/4 oz. crème Yvette . 1/2 tsp. lemon juice Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 244. Ping-Pong Cocktail 3.
3/4 oz. sloe gin 2 dashes curaçao 3/4 oz. Italian vermouth 2 drops Angostura bitters Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 261. Blackthorn Cocktail.
3/4 oz. irish 3 dashes Pernod 3/4 oz. French vermouth 3 dashes Angostura bitters Stir with cracked ice; strain into chilled cocktail glass.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 307. Blackthorne-Cocktail.
3 d. Anisette, 3 d. Angosturabitter, 1/2 franz. Vermouth, 1/2 Irish-Whisky. Gut rühren.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 442. Sloe-Gin-Cocktail.
1 d. Angosturabitter, 1 d. Orangebitter, 1 Glas Sloe- Gin. Kurz schütteln. Olive ins Glas.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 19. Blackthorne.
1⁄2 jigger French Vermouth 3 dashes Angostura Bitters 3 dashes Pernod 1⁄2 jigger Irish Stir with cracked ice and strain.
1951 Anonymus: L’abc per miscelare i cocktails. Seite 22. Futurity.
2 spruzzi di Bitter Angostura, 1/3 Vermouth italiano , 2/3 O!d Rider’s Gin.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 104. Futurity.
1/2 sweet vermouth 1/2 sloe gin 3 dashes Angostura bitters 2 dashes grenadine Shake well with cracked ice and strain into cocktail glass.
1952 Anonymus: Cocktails. Seite 66. Blackthorn.
Un trait d’Angustura bitters et d’anis Per- nod Fils, 1/2 de vermouth français, 1/2 d’Irish whisky, Bien remuer et servir.
1952 Anonymus: Cocktails. Seite 75. Futurity.
Dans le verre à mélange: Un trait d’angustura, 1/3 de vermouth français, 2/3 de Sloe gin, Bien remuer et servir.
1952 Charles: The Cocktail Bar. Seite 38. Blackthorn Cocktail (1).
3 dashes of Angostura bitters, 3 dashes of absinthe, 1/4 of French vermouth, 1/4 gill of Irish whisky. Use the mixing glass. Serve with a little lemon-peel juice squeezed on top.
1952 Charles: The Cocktail Bar. Seite 39. Blackthorn Cocktail (2).
2 dashes of orange bitters, 1/6 gill of Italian vermouth, 1/6 gill of French vermouth, 1/6 gill of sloe gin. Use the mixing glass. Serve with a cherry and a little lemon-peel juice squeezed on top.
1952 Charles: The Cocktail Bar. Seite 87. Sloe Gin Cocktail.
1/8 gill of French vermouth, 1/8 gill of Italian vermouth, 1/4 gill of sloe gin. Use the mixing glass.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 123. Blackthorn.
2/3 sloe gin 1/3 Italian Vermouth Dash of Angostura Twist of lemon peel, or dash of lemon juice Stir with ice; strain into cocktail glass.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 125. Sloe Gin.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 241. Futurity Cocktail.
Equal parts Italian vermouth and sloe gin with a few dashes each of Angostura and grenadine to each drink. Stir.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 262. Sloe Gin.
There are two versions of this cocktail, one made with Italian vermouth and lemon juice, the other with French vermouth. Here they are: Sweet: One part lemon juice, 2 parts Italian vermouth, and 4 parts sloe gin. A dash of Angostura to each drink. Stir. Dry: Equal parts of French vermouth and sloe gin. One dash each of Angostura and orange bitters to each drink. Stir.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 16. Blackthorn Cocktail.
1 1/2 oz. Sloe Gin 3/4 oz. Dry Vermouth 1 Dash Orange Bitters Shake well with cracked Ice and strain into 3 oz. Cocktail glass. Serve with a Slice of Lemon.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 78. Moulin Rouge Cocktail.
1 1/2 oz. Sloe Gin 3/4 oz. Sweet Vermouth 1 Dash Bitters Stir well with cracked Ice and strain into 3 oz. Cock- tail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 27. Blackthorn Cocktail.
1 1/2 oz. Old Mr. Boston Sloe Gin 3/4 oz. French Vermouth 1 Dash Orange Bitters Shake well with cracked Ice and strain into 3 oz. Cocktail glass. Serve with a Slice of Lemon.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 103. Moulin Rouge Cocktail.
1 1/2 oz. Old Mr. Boston Sloe Gin 3/4 oz. Italian Vermouth 1 Dash Bitters Stir well with cracked Ice and strain into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 128. San Francisco Cocktail.
3/4 oz. Old Mr. Boston Sloe Gin 3/4 oz. Italian Vermouth 3/4 oz. French Vermouth 1 Dash Bitters 1 Dash Orange Bitters Shake well with cracked Ice and strain into 3 oz. Cocktail glass. Serve with a Cherry.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 135. Sloe Gin Cocktail.
2 oz. Old Mr. Boston Sloe Gin 1 Dash Orange Bitters 1/4 Teaspoon French Vermouth Stir well with cracked Ice and strain into 3 oz. Cocktail glass.
1953 Marcel & Roger Louc: Cocktails et grand crus. Seite 60. Futurity Cocktail.
Un trait Fernet Branca 1/3 Vermouth Italien 2/3 Gin Un zeste de citron.
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 75. Blackthorn Cocktail.
Blackthorn Cocktail. Robert H. Loeb, Nip Ahoy, 1954, page 75.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 55. Blackthorn.
2/3 Sloe Gin. 1/3 Sweet Vermouth. Dash Orange Bitters. Stir and Strain. Twist of Lemon Peel.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 63. Futurity.
1955 Jean Lupoiu: Cocktails. Seite 29. Blackthorn Cocktail.
1 jet d’Angustura, 1 jet de Pernod fils, 1/2 Martini dry, 1/2 Rye Whiskey. Mélanger et servir.
1955 Jean Lupoiu: Cocktails. Seite 61. Futurity Cocktail.
Dans le verre à mélange: 1 jet de Bitter Campari, 1/3 de Martini, 2/3 Seager’s Special Dry Gin. Mélanger et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 36. Blackthorn.
1/2 Sloe Gin 1/2 Sweet Vermouth 2 Dashes Orange Bitters Stir well with ice and strain into glass. Twist Lemon Peel over top and serve with a Cherry.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 63. Sloe Gin.
1 Jigger Sloe Gin 1 Dash Orange Bitters 1 Dash Dry Vermouth Stir well with ice and strain into glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 77. Sloe Gin No. 1.
1-1/2 Jiggers Sloe Gin 1/2 Jigger Dry Vermouth Stir well with ice and strain into glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 77. Sloe Gin No. 2.
1-1/2 Jiggers Sloe Gin 2 Dashes Orange Bitters 2 Dashes Angostura Bitters Shake well with ice and strain into glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 95. Blackthorn.
1/2 Irish Whiskey 1/2 Dry Vermouth 3 Dashes Pernod 3 Dashes Angostura Bitters Stir well with ice and strain into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 26. Blackthorn.
Timbale à mélange, glace 1/2 Whisky 1/2 Vermouth français 3 traits Pernod 3 traits Angostura Bien remuer en timbale et passer dans verre à cocktail. Essence de citron. Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 32. Blackthorn No. 1.
1 part Irish 1 part French-type vermouth 2 dashes Pernod 2 dashes Angostura Stir with ice, strain into cocktail glass.
1957 Lawrence Blochman: Here’s How. Seite 99. Blackthorn No. 2.
2 parts sloe gin 1 part Italian-type vermouth 1 dash orange bitters Stir with ice, strain. This cocktail has more right to the name than the Blackthorn No. 1 (made with Irish whisky), inasmuch as the sloe is the fruit of the blackthorn.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 53. Blackthorn.
2/3 Sloe Gin. 1/3 Sweet Vermouth. Dash Orange Bitters. Stir and Strain. Twist of Lemon Peel.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 64. Futurity.
1963 Eddie Clarke: Shaking in the 60’s. Seite 91. Blackthorne Cocktail.
1 measure Irish whiskey 1/2 measure sweet Vermouth 1/2 measure dry Vermouth dash Angostura dash Absinthe Shake well and strain into a cocktail glass
1963 Eddie Clarke: Shaking in the 60’s. Seite 98. Sloe Gin Cocktail.
1 measure sloe gin 1/2 measure sweet Vermouth 1/2 measure dry Vermouth Stir well and strain into a cocktail glass.
1963 Luigi Veronelli: I cocktails. Seite 86. Black Thorn Cocktail.
1 bicchiere e 1/2 di irish whisky 1/2 bicchiere di vermouth dry 4 gocce di pernod 2 gocce di orange bitter ghiaccio a cubetti Introdurre qualche cubetto di ghiaccio nel mixer. Versare l’irish ed il vermouth dry e mescolarli usando l’apposito cucchiaio; aggiungere il pernod e l’orange bitter. Mescola- 86re piuttosto forte, lasciar riposare uno o due secondi, riprendere infine a mescolare ma lentamente. Servire su bito.
1963 Luigi Veronelli: I cocktails. Seite 155. Grave’s Cocktail.
1 bicchiere e 1/2 di sloe gin 1/4 di bicchiere di vermouth classico 1/4 di bicchiere di vermouth dry ghiaccio a cubetti Introdurre qualche cubetto di ghiaccio nel mixer. Versare lo sloe gin, il vermouth classico ed il vermouth dry. Me- scolare piuttosto forte, con l’apposito cucchiaio; lasciar riposare uno o due secondi, riprendere infine a mesco- lare ma lentamente. Servire subito.
1963 Luigi Veronelli: I cocktails. Seite 244. Sloe Cocktail.
1 bicchiere e 1/3 di sloe gin 2/3 di bicchiere di vermouth classico 2 gocce di angostura bitter ghiaccio a cubetti Introdurre qualche cubetto di ghiaccio nel mixer. Versare lo sloe gin ed il vermouth classico e mescolarli usando l’apposito cucchiaio; aggiungere l’angostura. Mescolare piuttosto forte, lasciar riposare un secondo, riprendere in- fine a mescolare ma lentamente. Servire subito.
1964 Anonymus: Manual del bar. Seite 156. Black Thorn.
. 1 golpe de Bitter Angostura. Refrescado. 1 golpe de Pernod. Servido en copa de 100 60 gramos de Vermomh Francés. gramos. 30 gramos de Whisky Americano.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 57. Blackthorn.
1965 Harry Schraemli: Manuel du bar. Seite 465. Sloe Gin Cocktail.
1 dash angostura, 1 dash orangebitter, 1 verre Sloe-Gin. Agiter briève ment. Olive dans le verre.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 31. Sloe Gin Cocktail #1.
2 ounces sloe gin 3/4 ounce dry vermouth Stir well in cracked ice. Strain into cocktail glass.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 31. Sloe Gin Cocktail #2.
2 ounces sloe gin 2 dashes Angostura hitters 2 dashes orange bitters Stir well in cracked ice. Strain into cocktail glass.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 50. Blackthorn Cocktail.
1 1/2 ounces Irish whisky Dash of Angostura bitters 1 ounce dry vermouth 3 dashes anisette Stir well with cracked ice. Strain into cocktail glass.
1968 Anonymus: The Dieter’s Drink Book. Seite 24. Sloe Gin Cocktail.
1 1/2 oz. sloe gin 1/2 tsp. dry vermouth dash orange bitters Shake ingredients vigorously with cracked ice. Strain into chilled cocktail glass.
1972 Leo Cotton: Old Mr. Seite 86. San Francisco Cocktail.
3/4 oz. Old Mr. Boston Sloe Gin 3/4 oz. Sweet Vermouth 3/4 oz. Dry Vermouth 1 Dash Bitters 1 Dash Orange Bitters Shake well with cracked ice and strain into 3 oz. cocktail glass. Serve with a cherry.
1972 Leo Cotton: Old Mr. Seite 91. Sloe Gin Cocktail.
2 oz. Old Mr. Boston Sloe Gin 1 Dash Orange Bitters 1/4 Teaspoon Dry Vermouth Stir well with cracked ice and strain into 3 oz. cocktail glass.
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 70. Blackthorn (English). 4,5 cl Plymouth Gin; 2 cl Plymouth Sloe Gin; 2 cl Carpano Antica Formula Vermouth; 2 Spritzer Orangenbitter. Nach: The Sideboard Manual, 1900.
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 70. Blackthorn (Irish). 6 cl Black Bush Irish Whiskey; 3 cl Dolin Dry Vermouth; 2 Spritzer Angostura; Nach Harry Johnson, Bartender’s Manual, 1900.
2012 Tom Sandham: World’s Best Cocktails. Seite 101. Blackthorn No. 4. 4 tsp Sipsmith sloe gin; 4 tsp Sipsmith London Dry gin; 4 tsp Irish whiskey; 4 tsp Martini Rosse; 3 tsp Amontillado sherry; garnish: orange twist.
2017 Gary Regan: The Joy of Mixology. Seite 184. Blackthorn. 2 ounces Irish whiskey; 1 ounce dry or sweet vermouth; 3 dashes Angostura bitters; 1 to 2 dashes absinthe; garnish: 1 lemon twist.
60 ml Antica Formula vermouth
30 ml Plymouth sloe gin
1 dash Scrappy‘s orange bitters
Preparation: Stirred
We have collected all kinds of formulations in the appendix. This is because many different recipes are mentioned under the same names. They are combinations of sloe gin, vermouth, bitters, citrus and other ingredients. We won’t go into too much detail here, but give a few examples to illustrate the confusion. A Blackthorn cocktail, for example, might be sloe gin, vermouth and bitters; or additionally enriched with citrus juice or something else; or simply sloe gin, vermouth and something else; or the latter with additional citrus juice; or else sloe gin with bitters and something else; or something else altogether. You will no doubt now be as confused as we were. How to bring structure to this chaos? Up until 1919, a Blackthorn cocktail was predominantly understood as a combination of sloe gin, vermouth, bitters and citrus juice. And that’s how we want to keep it. After 1919, it was often understood as a whiskey-based drink.
It is a similar story with other designations, and so it is not surprising that a “sloe gin cocktail” is similarly undefined. It is everything and nothing, across all times.
The starting point for our research was a cocktail of sloe gin, vermouth and bitters. As the tasting showed, the bitters cannot be omitted without worsening the result. Other, additional ingredients do not improve the drink either, so that we can limit ourselves to the range with sloe gin, vermouth and bitters for the naming. Nevertheless, we have to take into account the general confusion in order to find the correct name for our variant.
So let’s look at the period up to and including 1919. Our combination is called Blackthorn Cocktail twice, Futurity Cocktail three times. Blackthorn Cocktail is ruled out, because it is actually prepared with additional citrus juice. That leaves us with the Futurity Cocktail. And here we are lucky. As it turns out, our combination is always called Futurity Cocktail, with a few exceptions. So this is the name of the cocktail we are looking for.
Other designations are the following, the year of first mention is given in brackets; however, these designations are sometimes understood to mean quite different things: Meehoulong (1922), Indian Cocktail (1929), Blanco y Negro (1930), Irving (1933), Minneapolis Cocktail (1933), Sloe Gin Cocktail (1933), Ping-Pong Cocktail (1934), Moulin Rouge Cocktail (1935), Sloe Berry Cocktail (1947), San Francisco Cocktail (1953).
In this list, however, we have only considered the use of vermouth in general. One can differentiate further. If Italian (red) vermouth is used, the drink is called a Futurity Cocktail. If you use equal parts of Italian and French vermouth, the drink is called Meehoulong, which translates as “fire-eating dragon” and was first published by Robert Vermeire in 1922. However, this combination already existed before, for example in 1908 by William Boothby as the Blackthorn Cocktail.
In the historical recipes of the Futurity cocktail, Angostura Bitters are clearly preferred, in the amount of 2 dashes. We have found when mixing out that basically one dash is sufficient, as the bitter flavours otherwise become too dominant. We also give preference to an orange bitters, as the flavours of Angostura bitters or Angostura bark bitters become too dominant in our opinion and do not blend as elegantly with the other components. Incidentally, the first recipe we could find using sloe gin, vermouth and bitters also uses orange bitters; however, the recipe is called Blackthorn Cocktail and dates back to 1904.
The early recipes call for equal parts sloe gin and Italian vermouth, later a doubled sloe gin portion is preferred. We, on the other hand, prefer one part sloe gin and two parts vermouth. Sloe gin is basically a sloe liqueur and correspondingly sweet. We like our drinks drier, and so for us we have increased the vermouth portion.
Since the sloe gin is liqueur-like, the Futurity Cocktail is basically a kind of Fancy Vermouth Cocktail. If you think of sloe gin as a gin made fancy with sloe and sugar, you can also think of the Futurity Cocktail as a kind of Fancy Martini Cocktail or a Fancy Martinez Cocktail.
Historical Recipes
1900 Harry Johnsson: The new and Improved Illustrated Bartender’s Manual. Seite 266. Black Thorn.
(Use a large bar glass.)
3 or 4 dashes of absinthe;
3 or 4 dashes of bitters (Boker’s genuine only);
1/2 wine glass of French vermouth;
1/2 wine glass of Irish whiskey;
Stir up well with a spoon, strain into a medium-
sized wine glass and serve.
1903 Anonymus: Manuel du Cocktail. Seite 10. Blackthorn Cocktail.
Se servir du verre à mixtion.
DEUX gouttes d’angostura; deux tiers
de gin old Tom; un tiers de gin
Sloe. Remplir de glace, mélanger et
passer dans un verre à cocktail.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 132. Blackthorn Cocktail.
2 dashes of orange bitters.
2/3 Sloe gin.
1/3 Italian vermouth.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 132. Sloe Gin Cocktail.
1 dash Angostura bitters.
1 drink of Sloe gin.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 13. Blackthorne Cocktail.
Fill mixing glass 2/3 full fine ice.
1 teaspoonful of syrup.
1/4 teaspoonful of lemon juice.
2 dashes orange bitters.
1/2 wine glass Italian vermouth.
3 dashes Dr. Siegert’s Genuine Angostura
Bitters.
1/2 wine glass Sloe gin.
Stir ingredients thoroughly and strain in
cocktail glass and serve.
1906 George Spaulding: How to Mix Drinks. Seite 11. Blackthorn.
Use large glass.
Ice fill two thirds.
Syrup, one teaspoon.
Lemon juice, three dashes.
Orange bitters, two dashes.
Italian Vermouth, one half wine glass.
Angostura bitters, one dash.
Sloe gin, one half wine glass,
Stir well and strain in cocktail glass.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 18. Blackthorne Cocktail.
Fill mixing glass full fine
ice
1 teaspoonful of syrup
1/4 teaspoonful of lemon juice
2 dashes orange bitters
1/2 wine glass Italian Vermouth
3 dashes Angostura bitters
50% wine glass Sloe gin.
Stir ingredients thoroughly
and strain in cocktail glass
and serve.
1908 William Boothby: The World’s Drinks. Seite 22. Blackthorn Cocktail.
A LA WM. SMITH, ESQ., ROYAL HAWAIIAN HOTEL, HONOLULU, T. H.
Into a mixing-glass of cracked ice pour a jiggerful of equal parts of
French vermouth, Italian vermouth and Sloe gin, add a flavor of Orange
bitters and a drop or two of Angostura bitters. Stir until very cold, strain
into a stem cocktail-glass, squeeze a piece of lemon peel over the top and smile.
1909 Jacob A. Didier: The Reminder. Seite 146. Blackthorne Cocktail.
Use a mixing glass.
2 dashes of syrup.
2 dashes of orange bitters.
1/3 drink of Italian vermouth.
2/3 drink of Sloe gin.
1/2 glass of cracked ice.
1 slice of lemon.
Shake,strain into cocktail glass, and
serve.
1909 John Applegreen: Applegreen’s Bar Book. Seite 5. Sloe Gin Cocktail.
1 dash orange bitters
1/2 jigger sloe gin
1/2 jigger dry gin
Lemon peel
Ice
Stir and strain into cocktail glass.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 28. Blacksthorne Cocktail.
Fill mixing glass 2-3 full fine ice
1 teaspoonful of syrup
1/4 teaspoonful of lemon juice
2 dashes orange bitters
50% Italian Vermouth
2 dashes bitters
50% Sloe gin.
Stir ingredients thoroughly and strain into cocktail glass
and serve.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 72. Sloe Gin Cocktail.
75% sloe gin
25% Italian Vermouth
Fill glass with ice.
Stir and strain in cocktail glass.
Serve.
1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 5. Sloe Gin Cocktail.
Take two jiggers of Sloe Gin,
Add a little Gum Syrup to taste,
One dash Orange Bitters.
Strain through ice and serve.
This cocktail is very appetizing.
1910 Rodolph Rose: Toasts Wines and how to serve them. Seite 6. Sloe Gin Cocktail.
Three-fourths Sloe Gin.
One-fourth Vermouth.
Fill glass with ice, stir and strain in cocktail glass; serve.
1912 John H. Considine: The Buffet Blue Book. #22. Blackthorne Cocktail.
Fill mixing glass 2-3 full fine ice; 1 tea-
spoonful of syrup, 1/4 teaspoonful of lemon
juice, 2 dashes orange bitters, 1/2 wine glass
Italian vermouth, 1 dash Abbott’s Bitters, 1/2
wine glass sloe gin. Stir ingredients thor-
oughly and strain in cocktail glass and
serve.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 26. Black-Thorne-Cocktail.
Mischglas mit 3—4 Stücke Eis, 4
Spritzer Absinth, 4 Spritzer Orangebitter, 1/2 Cocktailglas
franz. Vermouth, 1/2 Cocktailglas Irish – Whisky,
rühren, Cocktailglas seihen, Kirsche, Citronenschale.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 27. Futurity Cocktail.
2 dashes Angostura bitters.
1/2 jigger Italian vermouth.
1/2 jigger sloe gin. Stir.
1914 Jacques Straub: Drinks. Seite 27. Futurity Cocktail.
2 dashes Angostura bitters.
1/2 jigger Italian vermouth.
1/2 jigger sloe gin. Stir.
1915 John B. Escalante: Manual del cantinero. Seite 11. Blackthorn Cocktail.
(Blakzorn cockteil)
USE UN VASO DE LOS DE REFRESCO
Echese la necesaria cantidad de hielo en pedacitos para
mediar el vaso, y agréguese:
Angostura bitters . . . . . . . . . Unas gotas.
Curaçao . . . . . . . . . . . . . . . . Unas gotas.
Ginebra (Sloe Gin) . . . . . . . . 2 partes.
Vermouth Italiano . . . . . . . . 1 parte.
Mézclese todo con una cuchara, cuélese en una copa de
las de cocktail, y sírvase con una cereza.
1915 John B. Escalante: Manual del cantinero. Seite 29. Sloe Gin Cocktail.
(Eslo yin cocktail)
USE UN VASO DE LOS DE REFRESCO
Echese la necesaria cantidad de hielo en pedacitos para
mediar el vaso, y agréguese:
Angosturas . . . . . . . . . . . . . . . Unas gota[s.]
Ginebra, (Sloe Gin) . . . . . . . . . 1 copita[.]
Mézclese todo con una cuchara, cuélese en una copa d[e]
las de cocktail, y sírvase.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 50. Futurity Cocktail.
2 dashes Angostura Bitters
50% M. & R. Italian Vermouth
50% Sloe Gin.
Stir.
1917 Jacob A. Didier: The Reminder. Seite 146. Blackthorne Cocktail.
Use a mixing glass.
2 dashes of syrup.
2 dashes of orange bitters.
1/3 drink of Italian vermouth.
2/3 drink of Sloe gin.
1/2 glass of cracked ice.
1 slice of lemon.
Shake,strain into cocktail glass, and
serve.
1922 Robert Vermeire: Cocktails. Seite 37. Meehoulong.
Fill the bar glass half full of broken ice
and add:
1 dash of Orange Bitters.
1/4 gill of Sloe Gin.
1/8 gill of French Vermouth.
1/8 gill of Italian Vermouth.
Stir up with a spoon, strain into a cocktail-
glass, and squeeze lemon-peel on top.
Meehoulong is the Chinese word for ” fire-
eating devil.”
1923 Harry McElhone: Harry of Ciro’s ABC of Mixing Cocktails. Seite 31. Futurity Cocktail.
2 dashes of Angostura Bitters, 1/3 Italian Vermouth,
2/3 Sloe Gin.
1924 M. E. Steedman & C. H. Senn: Home-Made Summer and Winter Drinks. Seite 144. Sloe Gin Cocktail.
Half fill a glass with shaved ice, add 1 wine-
glassful sloe gin, and a dash of orange bitters
and serve.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 42. Futurity Cocktail.
2 dashes of Angostura Bitters, 1/3 Ballor Italian
Vermouth, 2/3 Sloe Gin.
1927 Adolphe Torelli: American Drinks Dictionary: Black Thorne.
Dans un petit g obelet
en cristal, une cuillère de glace, quatre traits d’ Ab-
sinthe, autant d’Orange-Bitter, remplir avec de
l’Irish-Whisky et du Vermouth Français, remuer
et servir.
1927 Anonymus: The Cocktail Book. Seite 8. Blackthorn Cocktail.
Use Mixing Glass.
TWO dashes orange bitters; two-thirds
Sloe gin; one-third Italian vermouth.
Fill with ice, mix, and strain into a cocktail
glass.
1927 Harry McElhone: Barflies and Cocktails. Seite 31. Futurity Cocktail.
Squeeze a piece of lemon peel on top, stir slightly and
serve.
2 dashes Angostura Bitters, 1/3 Italian Vermouth, 2/3
Sloe Gin.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 41. Futurity Cocktail.
2 jets Angostura, 1/3 Vermouth Cinzano,
2/3 Gin.
Mélanger et servir.
1927 Paul E. Lowe: Drinks. Seite 25. Blackthorne Cocktail.
Fill mixing glass 2-3 full shaved
1/4 teaspoonful lemon juice.
1 teaspoonful syrup.
1/2 jigger Vermouth.
1/2 jigger Sloe gin.
1 dash Angostura bitters.
2 dashes orange bitters.
Stir; strain into cocktail glass and
serve.
1928 Pedro Chicote: Cocktails. Seite 114. Black-Thorne-Cocktail.
Prepárese en cocktelera:
Unos Pedacitos de hielo picado.
Unas gotas de absinthe.
Unas gotas de orange bitters.
1/2 copita de whisky.
1/2 – de vermut francés. Agítese y pásese a copa de cocktail.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 27. Black Thorne Cocktail.
Dans un petit gobelet
en cristal, une cuillère de glace , quatre traits d’Ab-
sinthe, autant d’Orange-Bitter, remplir avec de
l’Irish-Whisky et du Vermouth Français, remuer
et servir.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 155. Sloe Gin Cocktail.
Dans un shaker
avec de la glace pilée, trois traits d’Angustura,
trois traits de Curaçao, un demi-verre à madère de
Sloe-Gin. Agiter, passer dans un verre à cocktail.
Garnir d’un zeste de citron et d’une paille.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 35. Blackthorne.
One part of Italian Vermouth and two parts Sloe gin with
a dash each of Maraschino and of lemon juice, all well shaken.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 38. Indian.
Two parts of Sloe gin with one part each of Italian and of French
Vermouth with a dash of Orange bitters.
1930 Anonymus: Cocktails by Jimmy. Seite 40. Futurity.
2 parts Sloe Gin
1 part Italian Vermouth
2 dashes Angostura Bitters per cocktail.
1930 Anonymus: Cocktails by Jimmy. Seite 54. Meehoulong.
2 parts Sloe Gin
1 part French Vermouth
1 part Italian Vermouth
1 dash Orange Bitters per cocktail
Squeeze a piece of lemon peel on top.
1930 Anonymus: For Home Use. Seite 9. Blackthorne Cocktail.
Half fill shaker or mixing glass
with fine ice.
1/2 teaspoonful syrup.
1/2 wineglass French Vermouth.
1/2 wineglass Sloe Gin.
3 dashes Angostura Bitters.
Shake or stir; strain into cock-
tail glass and serve.
1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 8. Blackthorn Cocktail.
3 jets Angostura Fockink, 3 jets Pernod, 1 /2 ver-
mouth Noilly Prat, 1/2 Whisky.
1930 Gerardo Corrales: Club de cantineros de la Republica de Cuba. Manual oficial. Seite 39. Futurity Cocktail.
Gotas de Angostura bitters.
1/2 vermouth Italiano.
1/2 sloe gin. Revuélvase.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 23. Blackthorn Cocktail.
3 dashes Angostura, 3 dashes Absinthe, 1/2 Irish
Whisky, 1/2 French Vermouth.
Shake well, and strain into cocktail glass.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 42. Futurity Cocktail.
2 dashes of Angostura Bitters, 1/3 Bailor Italian
Vermouth, 2/3 Sloe Gin.
1930 Pedro Chicote: Le ley mojada. Seite 108. Black-Thorne-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo picado.
Unas gotas de absinthe.
Unas gotas de Orange bitters.
1/2 copita de whisky.
1/2 — de vermut francés.
Agítese y pásese a copa de cocktail.
1930 Pedro Chicote: Le ley mojada. Seite 109. Blanco y Negro Cocktail.
Prepárese en cocktelera:
Hielo picado.
Unas gotas de Orange bit-
ters.
1/3 de vermut italiano.
2/3 de Sloe gin.
Agítese y sírvase en copa
de cocktail.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 58. Meehoulong (Fire-eating Devil).
Sloe Gin . . . . . . . . 1/2 jigger Fr. Vermouth . . . . . 1/4 jigger
It. Vermouth . . . . 1/4 jigger Orange Bitters . . . 1 dash
Stir well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 137. Futurity.
Dash of Angostura Bitters
One-half Sloe Gin
One-half Italian Vermuth
Stir
1931 John: Happy Days. Seite 46. Futurity Cocktail.
Two dashes Angostura Bitters
50 per cent M&R Italian Vermouth
50 per cent Sloe Gin.
Four dashes Creme de Rose.
Stir strain and serve.
1932 Jimmy: The Green Cocktail Book. Seite 40. Futurity.
2 parts Sloe Gin
1 part Italian Vermouth
2 dashes Angostura Bitters per cocktail
1932 Jimmy: The Green Cocktail Book. Seite 54. Meehoulong.
2 parts Sloe Gin
1 part French Vermouth
1 part Italian Vermouth
1 dash Orange Bitters per cocktail
Squeeze a piece of lemon peel on top.
1933 Anonymus: O’Dell’s Book of Cocktails. Seite 70. Futurity Cocktail.
2 dashes Angostura Bitters,
1/3 Italian Vermouth, 2/3 Sloe Gin.
1933 Antonio Josa: Cocktelera universal. Seite 26. Futurity Cocktail.
Unas gotas de Angostura Bitters.
1/3 de vermouth Ginzano.
2/3 de Dry Gin.
1933 George A. Lurie: Here’s How. Seite 11. Blackthorne.
Sloe Gin . . . . . . . . . . 1/3 jigger It. Vermouth . . . . . . . 1/3 jigger
Fr. Vermouth . . . . . . 1/3 jigger Orange Bitters . . . . . . 1 dash
. Angostura . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist
lemon peel over and serve.
1933 George A. Lurie: Here’s How. Seite 11. Blackthorne, No. 2.
Sloe Gin . . . . . . . . . 1/3 jigger Angostura . . . . . . 2 drops
It. Vermouth . . . . . 1/3 jigger Lemon . . . . . . . . . 2 drops
Orange Bitters . . . . 2 dashes Sugar Syrup . . . . . 5 drops
Stir well with ice, strain into chilled cocktail glass and
serve.
1933 George A. Lurie: Here’s How. Seite 11. Blackthorne, No. 3.
Whisky . . . . . . . . . . 1 pony Fr. Vermouth . . . . . 1 pony
Absinthe . . . . . . . . 1 spoon Angostura . . . . . . . 3 drops
Shake well with ice, strain into chilled cocktail glass and
serve.
1933 George A. Lurie: Here’s How. Seite 11. Blackthorne, No. 4.
Gin . . . . . . . . . . . . . 1 pony Dubonnet . . . . . . . . 1 pony
. Kirschwasser . . . . . . 1/4 jigger
Stir well with ice, strain into chilled cocktail glass and
serve.
1933 George A. Lurie: Here’s How. Seite 37. Futurity.
Gin . . . . . . . . . . . 1/4 jigger Fr. Vermouth . . . . . . . 1/4 jigger
It. Vermouth . . . 1/4 jigger Bacardi . . . . . . . . . . . . 1 spoon
Pineapple . . . . . 1/4 slice Orange . . . . . . . . . . . . 1/2 slice
Bruise fruit and shake all well with ice. Strain into chilled
cocktail glass, add Maraschino cherry and serve.
1933 George A. Lurie: Here’s How. Seite 44. Irving.
Sloe Gin . . . . . . . . . . 1 pony It. Vermouth . . . . . . 1/4 jigger
Fr. Vermouth . . . . . . 1/4 jigger Orange Bitters . . . . . 1 dash
Shake well with ice, strain into chilled cocktail glass and
serve.
1933 George A. Lurie: Here’s How. Seite 56. Minneapolis.
Sloe Gin . . . . . . . . 1 pony Fr. Vermouth . . . . . 1/4 jigger
It. Vermouth . . . . 1/4 jigger Orange Bitters . . . . 1 dash
Stir well with ice, strain into chilled cocktail glass, twist
lemon peel over and serve.
1933 George A. Lurie: Here’s How. Seite 65. Ping-Pong.
Sloe Gin . . . . . . . . . . . 1 pony Fr. Vermouth . . . . . . . 1/4 jigger
. It. Vermouth . . . . . 1/4 jigger
Stir well with ice, strain into chilled cocktail glass, add
pickled onion, twist lemon peel over and serve.
1933 George A. Lurie: Here’s How. Seite 76. Sloe Gin.
Sloe Gin . . . . . . . . . 1 pony Angostura . . . . . . . 2 drops
It. Vermouth . . . . . . 1/4 jigger Lemon . . . . . . . . . . 1 spoon
. Sugar Syrup . . . . . 1 spoon
Stir well with ice, strain into chilled cocktail glass and
serve.
1933 George A. Lurie: Here’s How. Seite 76. Sloe Gin, No. 2.
Sloe Gin . . . . . . . . . 2/3 jigger Gin . . . . . . . . . . . . . 1/3 jigger
. Calisaya . . . . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass and
serve.
1933 George A. Lurie: Here’s How. Seite 76. Sloe Gin, Dry.
Sloe Gin . . . . . . . . . 1 pony Orange Bitters . . . . . 1 dash
Fr. Vermouth . . . . . 1 pony Angostura . . . . . . . . 1 drop
Stir well with ice, strain into chilled cocktail glass and
serve.
1934 G. F. Steele: My New Cocktail Book. Seite 105. Sloe Gin Cocktail.
1/4 French Vermouth
1/4 Italian Vermouth
1/2 Sloe Gin
1933 Harry Craddock: The Savoy Cocktail Book. Seite 30. Blackthorn Cocktail.
3 Dashes Angostura Bitters.
3 Dashes Absinthe.
1/2 Irish Whisky.
1/2 French Vermouth.
Shake well and strain into
cocktail glass.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 149. Sloe Gin Cocktail.
1/4 French Vermouth.
1/4 Italian Vermouth.
1/2 Sloe Gin.
Stir well and strain into cocktail
glass.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 282. Blackthorn Cocktail (No. 2.).
Dash Orange Bitters.
1/3 Italian Vermouth.
2/3 Sloe Gin.
Stir well and strain into cocktail
glass.
1933 Harry Todd: Mixer’s Guide. Seite 26. Futurity Cocktail.
Two dashes bitters.
One pony Italian Vermouth.
One pony Sloe Gin.
Four dashes Creme de Rose.
Stir, strain and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 67. Futurity Cocktail.
2 dashes angostura bitters
50% regular vermouth
50% sloe gin
Stir.
1933 William Guyer: The Merry Mixer. Seite 27. Futurity.
Dash of Angostura Bitters . . . 1/2 Sloe Gin
. 1/2 Italian Vermouth
. Stir
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 27. Futurity Cocktail.
2 dashes Angostura Bitters 1/2 jigger Sloe Gin. Stir
1/2 jigger Italian Vermouth
1934 A. T. Neirath: Rund um die Bar. Seite 209 Ping-Pong-Cocktail.
Originalrezept von
H. Schönfeld †
2 D. [Dash] Orangebitter
1/2 Ital. Vermouth
1/2 Sloe Gin
M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]
1934 Bernard: 100 Cocktails. Seite 16. Blackthorn Cocktail.
1 teaspoonful of Absinthe.
1/2 teaspoonful of Angostura Bitters.
1/4 gill of French Vermouth.
1/4 gill of Scotch Whisky.
1 dash of Lemon Peel Juice.
1/2 tumblerful of broken Ice.
Half fill a tumbler with broken ice and add the
Absinthe. Then add the Angostura Bitters,
the French Vermouth and the Scotch Whisky.
Stir well and pass through a strainer into a
wine glass. Serve with a dash of lemon peel
juice on top.
1934 Bernard: 100 Cocktails. Seite 16. Blackthorn Cocktail 2.
1/2 teaspoonful of Orange Bitters.
1 dash of Angostura Bitters.
1/6 gill of Scotch Whisky.
1/6 gill of French Vermouth.
1/6 gill of Italian Vermouth.
1 Cherry.
1/2 tumblerful of broken Ice.
This cocktail is made up in the same way as the
previous one except that Orange Bitters and
Italian Vermouth are added and the Absinthe
is left out.
The flavour is not quite so subtle as the
previous one, but it is an excellent alternative
for those people who do not appreciate the
taste of Absinthe.
1934 Bernard: 100 Cocktails. Seite 16. Blackthorn Cocktail 3.
1 dash of Angostura Bitters.
1 dash of Orange Bitters.
1/6 gill of Italian Vermouth.
1/3 gill of Sloe Gin.
1 dash of Lemon Peel Juice.
1/2 tumblerful of broken Ice.
Make up as in the prev10us case. Sloe Gin is
used in place of the Scotch Whisky and the
French Vermouth is left out.
A more mellow flavour than the previous.
1934 Bernard: 100 Cocktails. Seite 33. Fire Devil Cocktail.
1/4 gill of Sloe Gin.
1/9 gill of French Vermouth.
1/9 gill of Italian Vermouth.
2 dashes of Angostura Bitters.
1 dash of Lemon Peel Juice.
1/2 tumblerful of broken Ice.
The tumbler is half filled with broken ice and
the Angostura Bitters added. Now put in
the Sloe Gin, the French Vermouth and the
Italian Vermouth. Stir up and pass through a
strainer into a cocktail glass. Serve with a
dash of lemon peel juice on top.
Using Peach or Orange Bitters makes a
pleasant variation.
1934 Bernard: 100 Cocktails. Seite 54. Ping Pong Cocktail.
1/4 gill of Sloe Gin.
1/4 gill of Italian Vermouth.
1 dash of Angostura Bitters.
1 Cherry.
1/2 tumblerful of broken Ice.
Half fill the tumbler with broken ice and add
the Angostura Bitters. Then add the Sloe
Gin and the Italian Vermouth. Stir well and
pass through a strainer into a cocktail glass.
Serve with a cherry.
Another way of making up this cocktail is to
use French Vermouth in place of Italian.
1934 Harry Johnson: The New and Improved Bartender’s Manual. Seite 266. Black Thorn.
(Use a large bar glass.)
3 or 4 dashes of absinthe;
3 or 4 dashes of bitters (Boker’s genuine only);
1/2 wine glass of French vermouth;
1/2 wine glass of Irish whiskey;
Stir up well with a spoon, strain into a medium-
sized wine glass and serve.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 25. Blackthorn Cocktail.
3 dashes Angostura, 3 dashes Absinthe, 1/2 Irish
Whisky, 1/2 French Vermouth.
Shake well, and strain into cocktail glass.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 50. Futurity Cocktail.
2 dashes of Angostura Bitters, 1/3 Bailor Italian
Vermouth, 2/3 Sloe Gin.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 10. Blackthorn.
2 Dashes Orange Bitters
1/2 Italian Vermouth
1/2 Sloe Gin
Stir well with cracked ice and strain. Twist
of Lemon Peel and add a Cherry.
Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 83. Sloe Gin Cocktail.
1 Jigger Sloe Gin
1 Dash Orange Bitters
1 Dash French Vermouth
Stir well with cracked ice and strain.
Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 106. Blackthorn Cocktail.
3 Dashes Angostura Bitters
3 Dashes Absinthe
1/2 Irish Whiskey
1/2 French Vermouth
Stir well in ice and strain.
Use glass number 1
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 113. Meehoulong (Fire-eating Devil).
Sloe Gin . . . . . . . . 1/2 jigger Fr. Vermouth . . . . . 1/4 jigger
It. Vermouth . . . . 1/4 jigger Orange Bitters . . . 1 dash
Stir well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 50. Futurity.
Dash of Angostura Bitters
One-half Sloe Gin
One-half Italian Vermouth (Stir)
1935 Anonymus: Fancy Drinks. Seite 16. Futurity.
Dash of Angostura, Old Fashion or Aromatic Bitters
1/2 Sloe Gin
1/2 Italian Vermouth
Stir.
1935 Anonymus: The Art of Mixing Drinks. Seite 55. Futurity Cocktail.
2 Dashes Angostura bitters
1 Pony Italian Vermouth
1 Pony Sloe Gin
1935 George Pillaert: Le Bar Américan. Seite 33. Sloe Gin Cocktail.
2/3 Sloe Gin Gordon’s
1/3 Noilly Prat
1 trait angostura Tumbler
1935 Leo Cotton: Old Mr. Boston. Seite 15. Blackthorn Cocktail.
1/2 French Vermouth
1/2 Irish Whiskey
3 Dashes Bitters
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 55. Futurity Cocktail.
1/2 Italian Vermouth
1/2 Old Mr. Boston Sloe Gin
1 Dash Bitters
2 Dashes Grenadine
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 89. Moulin Rouge Cocktail.
2/3 Old Mr. Boston Sloe Gin
1/3 Italian Vermouth
Dash Bitters
Stir well in cracked ice and strain
into 3 oz. Cocktail glass
1935 Leo Cotton: Old Mr. Boston. Seite 120. Sloe Gin Cocktail.
1 Jigger Old Mr. Boston Sloe
Gin
1 Dash Orange Bitters
1 Dash French Vermouth
Stir well with cracked ice and
strain into 3 oz. Cocktail glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 100. Futurity.
2/3 Gin
1/3 French Vermouth
2 ds. Angostura
1936 Anonymus: Cocktails, Drinks and Snacks. Seite 21. Black Thorn Cocktail.
2 oz. Irish whiskey
1 oz. French Vermouth
3 dashes Angostura Blitters
2 dashes Absinthe
Ice, stir, strain into cocktail glass.
1936 Bill Edwards: Drinks. Seite 26. Blackthorn.
1 part Irish Whisky
1 part French Vermouth
3 dashes Angostura Bitters per cocktail
3 dashes Absinthe per cocktail.
1936 Bill Edwards: Drinks. Seite 40. Futurity.
2 parts Sloe Gin
1 part Italian Vermouth
2 dashes Angostura Bitters per cocktail.
1936 Bill Edwards: Drinks. Seite 55. Ping-Pong.
This is the same as a Manhattan cocktail, but
Sloe Gin is used instead of Rye Whisky.
Seite 49. Manhattan.
1 part Rye Whisky
1 part Italian Vermouth
2 dashes Angostura Bitters per cocktail
Squeeze a piece of lemon peel on top
If required dry, substitute French for Italian Ver-
mouth.
1936 Elvezio Grassi: 1000 Misture. Seite 126. Black Thorn.
(Spina nera).
Versate in un piccolo tumbler:
3 pezzetti di ghiaccio
3 spruzzi Orange Bitter
3 spruzzi Absinthe
50 % Vermouth secco
50 % Whisky.
Servite.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 161. Blackthorn Cocktail.
4 glasses rye whisky 3 glass Italian vermouth
. 1 glass sloe gin
A little sweeter than the preceding, but equally good.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 31. Futurity.
In mixing-glass: a dash of Angos-
tura Bitters, one-third French
Vermouth, two-thirds Sloe Gin;
stir well and serve.
1937 Anonymus: Here’s how. Seite 23. Futurity.
2 Dashes Angostura Bitters
1/3 Italian Vermouth
2/3 Sloe Gin
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 12. Blackthorne Cocktail.
Drops of orange bitters.
1/3 CORA vermouth.
2/3 Sloe gin.
Squeeze lime peel on top.
Shake well and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 33. Futurity Cocktail.
Drops of Angostura bitters.
1/2 CORA vermouth.
1/2 Sleo gin.
Stir and serve.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 84. Blackthorne Cock-Tail.
Gotas orange bitters.
Tercera parte vermouth FERRERO.
Dos terceras partes sloe gin.
Cascarita de limón. Bátase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 98. Futurity Cock-Tail.
Gotas do angostura bitters.
Media parto vermouth FERRERO.
Media parte sloe gin. Revuélvase.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Futurity.
50% Sloe Gin.
50% Italian Vermouth.
2 dashes Angostura Bitters.
Stir.
1937 William J. Tarling: Café Royal Cocktail Book. Futurity.
1/2 Sloe Gin.
1/2 Martini Sweet Vermouth.
2 dashes Angostura Bitters.
Stir.
1938 Bud Caroll: Popular Drinks of Today. Seite 9. Blackthorn.
Sloe Gin . . . . . . . . 1/3 jigger It. Vermouth . . . . . . 1/3 jigger
Fr. Vermouth . . . . 1/3 jigger Peychaud Bitters . . 1 dash
Stir well with ice, strain into chilled cocktail glass,
twist lemon peel over and serve.
1938 Bud Caroll: Popular Drinks of Today. Seite 21. Sloe Gin.
Sloe gin . . . . . . . . . . . 3/4 jigger It. Vermouth . . . . . . . . . 1/4 jigger
. Angostura . . . . . . . . . . . 2 drops
Stir well with cube ice. Strain into chilled cocktail
glass and serve.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 96. Blackthorne Cocktail – No. 1.
1/3 jigger Sloe Gin
1/3 jigger French Vermouth
1/3 jigger Italian Vermouth
1 dash Orange Bitters
1 dash Angostura Bitters
Stir well
Strain into Cocktail Glass
Twist Lemon Peel on top
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 96. Blackthorne Cocktail – No. 2.
1 pony Dry Gin
14 jigger Dubonnet
14 jigger Kirschwasser
Stir well
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 96. Blackthorne Cocktail – No. 3.
2 dashes Orange Bitters
1/3 Italian Vermouth
2/3 Sloe Gin
Stir — strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 96. Blackthorne Cocktail – No. 4.
2 dashes Angostura Bitters
3 dashes Absinthe
1/2 Irish Whisky
1/2 French Vermouth
Shake well
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 127. Minneapolis Cocktail.
1 pony Sloe Gin
1/4 jigger Italian Vermouth
1/4 jigger French Vermouth
1 dash Orange Bitters
Shake well
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 142. Sloe Gin Cocktail.
1 dash Orange Bitters
2/3 Sloe Gin
1/3 Plymouth Gin
Shake well
Strain into Cocktail Glass
1938 Jean Lupoiu: Cocktails. Seite 69. Futurity Cocktail.
Dans le verre à mélange:
1 jet de Bitter Campari, 1/3 de Martini
Vermouth doux, 2/3 Seager’s Special Dry
Gin.
Mélanger et servir.
1938 Robert Vermeire: L’art du cocktail. Seite 18. Blackthorn.
No 1. Recette Harry Johnson, de New-
Orléans.
Verre à mélange :
3 traits d’absinthe.
3 traits d’angostura bitter.
1/2 vermouth français.
1/2 Irish whisky.
Remuer à la cuiller. Passer dans le verre et
presser pelure de citron dessus.
No 2. Recette Cocktail Boothby, de San
Francisco.
1 trait d’orange bitter.
1 trait d’angostura bitter.
1/2 sloe gin.
1/3 vermouth français.
1/3 vermouth italien.
1938 Robert Vermeire: L’art du cocktail. Seite 37. Meehoulong.
Verre à mélange:
1 trait d’orange bitter.
1/2 sloe gin.
1/4 vermouth français.
1/4 vermouth italien.38
Remuer à la cuiller. Passer dans le verre
et presser pelure de citron dessus.
Meehoulong est un mot chinois qui signifie
« Diable qui mange le feu ».
1939 Ambrose Heath: Good Drinks. Seite 38. Sloe Gin.
1/2 Sloe Gin
1/4 French Vermouth
1/4 Italian Vermouth
1940 Anonymus: Professional Mixing Guide. Seite 21. Blackthorn Cocktail No. 1.
1 oz Irish Whiskey, 1 oz Dry Ver-
mouth, 3 dashes Angostura Bitters, 3
dashes Anisette. Stir well in cracked
ice and strain into cocktail glass.
1940 Anonymus: Professional Mixing Guide. Seite 21. Blackthorn Cocktail No. 2.
1/2 oz Sloe Gin, 1/2 oz Dry Vermouth,
1/2 oz Sweet Vermouth, 2 dashes of
Angostura Bitters, dash of Orange
Bitters. Stir well in cracked ice and
strain into a cocktail glass. Serve
with twist of Lemon Peel.
1940 Anonymus: Professional Mixing Guide. Seite 32. Futurity Cocktail.
1/2 Sweet Vermouth, 1/2 Sloe Gin, 3
dashes Angostura Bitters, 2 dashes
Grenadine. Shake well with cracked
ice and strain into a cocktail glass.
1940 Anonymus: Professional Mixing Guide. Seite 32. Futurity Daiquiri.
1/2 Sweet Vermouth, 1/2 Sloe Gin, 3
dashes Angostura Bitters , 2 dashes
Grenadine. Shake well with cracked
ice and strain into a cocktail glass.
1940 Anonymus: Professional Mixing Guide. Seite 87. Sloe Gin Cocktail.
1/8 gill of French vermouth,
1/8 gill of Italian vermouth,
1/4 gill of sloe gin.
Use the mixing glass.
1940 Charles: The Cocktail Book. Seite 38. Blackthorn Cocktail (1).
3 dashes of Angostura bitters,
3 dashes of absinthe,
1/4 of French vermouth,
1/4 gill of Irish whisky.
Use the mixing glass. Serve with a little lemon-peel juice
squeezed on top.
1940 Charles: The Cocktail Book. Seite 39. Blackthorn Cocktail (2).
2 dashes of orange bitters,
1/6 gill of Italian vermouth,
1/6 gill of French vermouth,
1/6 gill of sloe gin.
Use the mixing glass. Serve with a cherry and a little
lemon-peel juice squeezed on top.
1940 Pedro Talavera: Los secretos del cocktail. Seite 103. Futurity cocktail.
En un gran vaso de cristal, unos pedacitos de hielo.
6 gotas de Orange Bitter.
8 ídem de Marrasquino.
8 ídem de Peach Brandy.
1/2 copa de Captain’s Gin.
Agítese bien y se pasa a la copa núm. 5.
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 59. Black-Thorn.
1 Irish Whiskey
1 French Vermouth
Angostura Bitters, 3 Dashes
Absinthe, 2 Dashes
Ice. — Stir. Strain and serve.
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 98. Sloe Gin Cocktail.
Sloe Gin 1 Glass
French Vermouth 2 Dashes
Orange Bitters 1 Dash
Ice. — Stir. Strain and serve.
1944 Nick Thomas: Bartender’s Friend. Futurity.
1 oz. Sloe Gin
1 oz. Sweet Vermouth
1/2 oz. Grenadine
1 Dash Angostura Bitters
1945 George Gardner: How to be a bartender. Seite 16. Blackthorne Cocktail.
Use mixing glass.
Ice, fine, fill glass 2-3 full.
Syrup, 1 teaspoonful.
Lemon juice, 1/4 teaspoonful.
Orange bitters, 2 dashes.
Angostura bitters, 1 dash.
Vermouth, 1/2 wineglass.
Gin, Sloe, 1/2 wineglass.
Stir well; strain into cocktail glass
and serve.
1946 Bill Kelly: The Roving Bartender. Seite 32. Futurity Cocktail.
2 dashes Angostura Bitters
1/2 oz. Italian Vermouth
1 oz. Sloe gin
Stir. Twist orange peel.
1947 A. Vermeys: Cocktails. Seite 44. Futurity Cocktail.
(Tumbler)
1 trait de Bitter Campari: 1/3 Cinzano;
2/3 Dry Gin.
1947 A. Vermeys: Cocktails. Seite 84. Sloe Gin Cocktail.
2/3 Sloe Gin; 1/3 Noilly Pratt; 1 trait An-
gustura. (Sloe Gin, eau de vie de grain pur
à la prunelle.)
1947 A. Vermeys: Cocktails. Seite 84. Sloe Berry Cocktail.
1 trait Angustura; 1/3 Cinzano; 2/3 Gin Sloe.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 27. Black Thorne.
Dans un petit gobelet
en cristal, une cuillère de glace, quatre traits d’Ab-
sinthe, autant d’Orange-Bitter, remplir avec de
l’Irish-Whisky et du Vermouth Français, remuer
et servir.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 155. Sloe Gin Cocktail.
Dans un shaker
avec de la glace pilée, trois traits d’Angustura,
trois traits de Curaçao, un demi-verre à madère de
Sloe-Gin. Agiter, passer dans un verre à cocktail.
Garnir d’un zeste de citron et d’une paille.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 233. Futurity.
Equal parts Italian vermouth and sloe gin
with a few dashes each of Angostura and grenadine
to each drink. Stir.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 357. Black-Thorn.
1 parte de whisky escocés.
1 parte de vermouth fran-
cés.
3 chorritos de Angostura
Bitters.
2 chorritos de Absinthe.
Hielo. Revuélvase, cuéle-
se y sírvase.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 384. Futurity.
1/2 vermouth italiano.
1/2 Sloe gin.
Gotas de Angostura.
Hielo. Revuélvase, cuéle-
se y sírvase.
1948 Jean Lupoiu: Cocktails. Seite 54. Futurity Cocktail.
Dans le verre à mélange:
1 jet de Bitter Campari, 1/3 de Martini
Vermouth doux, 2/3 Seager’s Special Dry
Gin.
Mélanger et servir.
1948 Trader Vic: Bartender’s Guide. Seite 105. Blackthorne Cocktail 1.
1 oz. gin 1/2 oz. Dubonnet
. 1/2 oz. kirschwasser
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 105. Blackthorne Cocktail 2.
1/2 oz. gin 1/2 oz. French vermouth
1 oz. sloe gin 2 dashes orange bitters
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 241. Blackthorne Cocktail 1.
3/4 oz. sloe gin 3/4 oz. Italian vermouth
. 2 dashes orange bitters
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 241. Blackthorne Cocktail 2.
1/2 oz. sloe gin 1/2 oz. Italian vermouth
1/2 oz. French vermouth 1 dash orange bitters
. 2 drops Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass. Twist
lemon peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 242. Indian Cocktail.
1 oz. sloe gin 1/4 oz. Italian vermouth
1/4 oz. French vermouth 1 dash orange bitters
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 243. Meehoulang Cocktail (Fire-eating Devil).
1 oz. sloe gin 1/4 oz. French vermouth
1/4 oz. Italian vermouth 1 dash orange bitters
Stir with cracked ice; strain into chilled cocktail glass. Twist
lemon peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 243. Minneapolis Cocktail.
Same as Meehoulang Cocktail.
1948 Trader Vic: Bartender’s Guide. Seite 244. Ping-Pong Cocktail 1.
1 oz. sloe gin 1/4 oz. French vermouth
. 1/4 oz. Italian vermouth
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 244. Ping-Pong Cocktail 2.
3/4 oz. sloe gin 3/4 oz. crème Yvette
. 1/2 tsp. lemon juice
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 244. Ping-Pong Cocktail 3.
3/4 oz. sloe gin 2 dashes curaçao
3/4 oz. Italian vermouth 2 drops Angostura bitters
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 261. Blackthorn Cocktail.
3/4 oz. irish 3 dashes Pernod
3/4 oz. French vermouth 3 dashes Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 307. Blackthorne-Cocktail.
3 d. Anisette, 3 d. Angosturabitter, 1/2 franz. Vermouth,
1/2 Irish-Whisky. Gut rühren.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 442. Sloe-Gin-Cocktail.
1 d. Angosturabitter, 1 d. Orangebitter, 1 Glas Sloe-
Gin. Kurz schütteln. Olive ins Glas.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 19. Blackthorne.
1⁄2 jigger French Vermouth 3 dashes Angostura Bitters
3 dashes Pernod 1⁄2 jigger Irish
Stir with cracked ice and strain.
1951 Anonymus: L’abc per miscelare i cocktails. Seite 22. Futurity.
2 spruzzi di Bitter Angostura, 1/3 Vermouth
italiano , 2/3 O!d Rider’s Gin.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 104. Futurity.
1/2 sweet vermouth
1/2 sloe gin
3 dashes Angostura bitters
2 dashes grenadine
Shake well with cracked ice and strain into cocktail
glass.
1952 Anonymus: Cocktails. Seite 66. Blackthorn.
Un trait d’Angustura bitters et d’anis Per-
nod Fils,
1/2 de vermouth français,
1/2 d’Irish whisky,
Bien remuer et servir.
1952 Anonymus: Cocktails. Seite 75. Futurity.
Dans le verre à mélange:
Un trait d’angustura,
1/3 de vermouth français,
2/3 de Sloe gin,
Bien remuer et servir.
1952 Charles: The Cocktail Bar. Seite 38. Blackthorn Cocktail (1).
3 dashes of Angostura bitters,
3 dashes of absinthe,
1/4 of French vermouth,
1/4 gill of Irish whisky.
Use the mixing glass. Serve with a little lemon-peel juice
squeezed on top.
1952 Charles: The Cocktail Bar. Seite 39. Blackthorn Cocktail (2).
2 dashes of orange bitters,
1/6 gill of Italian vermouth,
1/6 gill of French vermouth,
1/6 gill of sloe gin.
Use the mixing glass. Serve with a cherry and a little
lemon-peel juice squeezed on top.
1952 Charles: The Cocktail Bar. Seite 87. Sloe Gin Cocktail.
1/8 gill of French vermouth,
1/8 gill of Italian vermouth,
1/4 gill of sloe gin.
Use the mixing glass.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 123. Blackthorn.
2/3 sloe gin
1/3 Italian Vermouth
Dash of Angostura
Twist of lemon peel, or dash of
lemon juice
Stir with ice; strain into cocktail glass.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 125. Sloe Gin.
Dash of orange bitters
2/3 sloe gin
1/3 Plymouth gin (stir)
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 55. Blackthorn.
2/3 Sloe Gin.
1/3 Sweet Vermouth.
Dash Orange Bitters.
Stir and Strain.
Twist of Lemon Peel.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 63. Futurity.
1/2 Sloe Gin.
1/2 Sweet Vermouth.
2 Dashes Angostura Bitters.
Stir and Strain.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 81. San Francisco.
1/3 Sloe Gin.
1/3 Sweet Vermouth.
1/3 Dry Vermouth.
1 Dash Orange Bitters.
1 Dash Angostura Bitters.
Stir and Strain.
Add Cherry.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 84. Sloe Gin.
1/2 Sloe Gin.
1/4 Dry Vermouth.
1/4 Sweet Vermouth.
Stir and Strain.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 241. Futurity Cocktail.
Equal parts Italian vermouth and sloe gin with a few
dashes each of Angostura and grenadine to each drink. Stir.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 262. Sloe Gin.
There are two versions of this cocktail, one made with
Italian vermouth and lemon juice, the other with French vermouth.
Here they are:
Sweet: One part lemon juice, 2 parts Italian vermouth, and 4 parts
sloe gin. A dash of Angostura to each drink. Stir.
Dry: Equal parts of French vermouth and sloe gin. One dash each of
Angostura and orange bitters to each drink. Stir.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 16. Blackthorn Cocktail.
1 1/2 oz. Sloe Gin
3/4 oz. Dry Vermouth
1 Dash Orange Bitters
Shake well with cracked Ice and strain into 3 oz.
Cocktail glass. Serve with a Slice of Lemon.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 78. Moulin Rouge Cocktail.
1 1/2 oz. Sloe Gin
3/4 oz. Sweet Vermouth
1 Dash Bitters
Stir well with cracked Ice and strain into 3 oz. Cock-
tail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 27. Blackthorn Cocktail.
1 1/2 oz. Old Mr. Boston Sloe Gin
3/4 oz. French Vermouth
1 Dash Orange Bitters
Shake well with cracked Ice and strain
into 3 oz. Cocktail glass. Serve with a
Slice of Lemon.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 103. Moulin Rouge Cocktail.
1 1/2 oz. Old Mr. Boston Sloe Gin
3/4 oz. Italian Vermouth
1 Dash Bitters
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 128. San Francisco Cocktail.
3/4 oz. Old Mr. Boston Sloe Gin
3/4 oz. Italian Vermouth
3/4 oz. French Vermouth
1 Dash Bitters
1 Dash Orange Bitters
Shake well with cracked Ice and strain
into 3 oz. Cocktail glass. Serve with
a Cherry.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 135. Sloe Gin Cocktail.
2 oz. Old Mr. Boston Sloe Gin
1 Dash Orange Bitters
1/4 Teaspoon French Vermouth
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Marcel & Roger Louc: Cocktails et grand crus. Seite 60. Futurity Cocktail.
Un trait Fernet Branca
1/3 Vermouth Italien
2/3 Gin
Un zeste de citron.
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 75. Blackthorn Cocktail.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 55. Blackthorn.
2/3 Sloe Gin.
1/3 Sweet Vermouth.
Dash Orange Bitters.
Stir and Strain.
Twist of Lemon Peel.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 63. Futurity.
1/2 Sloe Gin.
1/2 Sweet Vermouth.
2 Dashes Angostura Bitters.
Stir and Strain.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 81. San Francisco.
1/3 Sloe Gin.
1/3 Sweet Vermouth.
1/3 Dry Vermouth.
1 Dash Orange Bitters.
1 Dash Angostura Bitters.
Stir and Strain.
Add Cherry.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 84. Sloe Gin.
1/2 Sloe Gin.
1/4 Dry Vermouth.
1/4 Sweet Vermouth.
Stir and Strain.
1955 Jean Lupoiu: Cocktails. Seite 29. Blackthorn Cocktail.
1 jet d’Angustura, 1 jet de Pernod fils,
1/2 Martini dry, 1/2 Rye Whiskey.
Mélanger et servir.
1955 Jean Lupoiu: Cocktails. Seite 61. Futurity Cocktail.
Dans le verre à mélange:
1 jet de Bitter Campari, 1/3 de Martini,
2/3 Seager’s Special Dry Gin.
Mélanger et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 36. Blackthorn.
1/2 Sloe Gin
1/2 Sweet Vermouth
2 Dashes Orange Bitters
Stir well with ice and strain into
glass. Twist Lemon Peel over top
and serve with a Cherry.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 63. Sloe Gin.
1 Jigger Sloe Gin
1 Dash Orange Bitters
1 Dash Dry Vermouth
Stir well with ice and strain into
glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 77. Sloe Gin No. 1.
1-1/2 Jiggers Sloe Gin
1/2 Jigger Dry Vermouth
Stir well with ice and strain into
glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 77. Sloe Gin No. 2.
1-1/2 Jiggers Sloe Gin
2 Dashes Orange Bitters
2 Dashes Angostura Bitters
Shake well with ice and strain
into glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 95. Blackthorn.
1/2 Irish Whiskey
1/2 Dry Vermouth
3 Dashes Pernod
3 Dashes Angostura Bitters
Stir well with ice and strain into
glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 26. Blackthorn.
Timbale à mélange, glace
1/2 Whisky
1/2 Vermouth français
3 traits Pernod
3 traits Angostura
Bien remuer en timbale et
passer dans verre à cocktail.
Essence de citron.
Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 32. Blackthorn No. 1.
1 part Irish 1 part French-type vermouth
2 dashes Pernod 2 dashes Angostura
Stir with ice, strain into cocktail glass.
1957 Lawrence Blochman: Here’s How. Seite 99. Blackthorn No. 2.
2 parts sloe gin 1 part Italian-type vermouth
1 dash orange bitters
Stir with ice, strain.
This cocktail has more right to the name than the
Blackthorn No. 1 (made with Irish whisky), inasmuch as
the sloe is the fruit of the blackthorn.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 53. Blackthorn.
2/3 Sloe Gin.
1/3 Sweet Vermouth.
Dash Orange Bitters.
Stir and Strain.
Twist of Lemon Peel.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 64. Futurity.
1/2 Sloe Gin.
1/2 Sweet Vermouth.
2 Dashes Angostura Bitters.
Stir and Strain.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 82. San Francisco.
1/3 Sloe Gin.
1/3 Sweet Vermouth.
1/3 Dry Vermouth.
1 Dash Orange Bitters.
1 Dash Angostura Bitters.
Stir and Strain.
Add Cherry.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 84. Sloe Gin.
1/2 Sloe Gin.
1/4 Dry Vermouth.
1/4 Sweet Vermouth.
Stir and Strain.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 24. Blackthorne.
1/2 Cinzano rouge
1/2 Gin
1 trait Curaçao
1 trait angustura
1 trait jus de citron
1963 Eddie Clarke: Shaking in the 60’s. Seite 91. Blackthorne Cocktail.
1 measure Irish whiskey
1/2 measure sweet Vermouth
1/2 measure dry Vermouth
dash Angostura
dash Absinthe
Shake well and strain into a cocktail glass
1963 Eddie Clarke: Shaking in the 60’s. Seite 98. Sloe Gin Cocktail.
1 measure sloe gin
1/2 measure sweet Vermouth
1/2 measure dry Vermouth
Stir well and strain into a cocktail glass.
1963 Luigi Veronelli: I cocktails. Seite 86. Black Thorn Cocktail.
1 bicchiere e 1/2 di irish whisky
1/2 bicchiere di vermouth dry
4 gocce di pernod
2 gocce di orange bitter
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
l’irish ed il vermouth dry e mescolarli usando l’apposito
cucchiaio; aggiungere il pernod e l’orange bitter. Mescola-
86re piuttosto forte, lasciar riposare uno o due secondi,
riprendere infine a mescolare ma lentamente. Servire su
bito.
1963 Luigi Veronelli: I cocktails. Seite 155. Grave’s Cocktail.
1 bicchiere e 1/2 di sloe gin
1/4 di bicchiere di vermouth classico
1/4 di bicchiere di vermouth dry
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
lo sloe gin, il vermouth classico ed il vermouth dry. Me-
scolare piuttosto forte, con l’apposito cucchiaio; lasciar
riposare uno o due secondi, riprendere infine a mesco-
lare ma lentamente. Servire subito.
1963 Luigi Veronelli: I cocktails. Seite 244. Sloe Cocktail.
1 bicchiere e 1/3 di sloe gin
2/3 di bicchiere di vermouth classico
2 gocce di angostura bitter
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
lo sloe gin ed il vermouth classico e mescolarli usando
l’apposito cucchiaio; aggiungere l’angostura. Mescolare
piuttosto forte, lasciar riposare un secondo, riprendere in-
fine a mescolare ma lentamente. Servire subito.
1964 Anonymus: Manual del bar. Seite 156. Black Thorn.
. 1 golpe de Bitter Angostura.
Refrescado. 1 golpe de Pernod.
Servido en copa de 100 60 gramos de Vermomh Francés.
gramos. 30 gramos de Whisky Americano.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 57. Blackthorn.
2/3 Sloe Gin.
1/3 Sweet Vermouth.
Dash Orange Bitters.
Twist of Lemon Peel.
MIXING GLASS.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 67. Futurity.
1/2 Sloe Gin.
1/2 Sweet Vermouth. 3/11 Lemon Juice, Fresh.
2 Dashes Angostura Bitters. 1/11 Grenadine.
MIXING GLASS.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 84. San Francisco.
1/3 Sloe Gin.
1/3 Sweet Vermouth.
1/3 Dry Vermouth.
1 Dash Orange Bitters.
1 Dash Angostura Bitters.
Add Cherry.
MIXING GLASS.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 86. Sloe Gin.
1/2 Sloe Gin.
1/4 Dry Vermouth.
1/4 Sweet Vermouth.
MIXING GLASS.
1965 Harry Schraemli: Manuel du bar. Seite 355. Blackthorne Cocktail.
3 dashes anisette, 3 dashes angostura, 1/2 vermouth blanc, 1/2 Irish-
whisky. Bien remuer.
1965 Harry Schraemli: Manuel du bar. Seite 465. Sloe Gin Cocktail.
1 dash angostura, 1 dash orangebitter, 1 verre Sloe-Gin. Agiter briève
ment. Olive dans le verre.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 31. Sloe Gin Cocktail #1.
2 ounces sloe gin 3/4 ounce dry vermouth
Stir well in cracked ice. Strain into cocktail glass.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 31. Sloe Gin Cocktail #2.
2 ounces sloe gin 2 dashes Angostura hitters
2 dashes orange bitters
Stir well in cracked ice. Strain into cocktail glass.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 50. Blackthorn Cocktail.
1 1/2 ounces Irish whisky Dash of Angostura bitters
1 ounce dry vermouth 3 dashes anisette
Stir well with cracked ice. Strain into cocktail glass.
1968 Anonymus: The Dieter’s Drink Book. Seite 24. Sloe Gin Cocktail.
1 1/2 oz. sloe gin
1/2 tsp. dry vermouth
dash orange bitters
Shake ingredients vigorously with cracked ice.
Strain into chilled cocktail glass.
1972 Leo Cotton: Old Mr. Seite 86. San Francisco Cocktail.
3/4 oz. Old Mr. Boston Sloe Gin
3/4 oz. Sweet Vermouth
3/4 oz. Dry Vermouth
1 Dash Bitters
1 Dash Orange Bitters
Shake well with cracked ice and
strain into 3 oz. cocktail glass. Serve
with a cherry.
1972 Leo Cotton: Old Mr. Seite 91. Sloe Gin Cocktail.
2 oz. Old Mr. Boston Sloe Gin
1 Dash Orange Bitters
1/4 Teaspoon Dry Vermouth
Stir well with cracked ice and strain
into 3 oz. cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 82. Blackthorn Cocktail – 3.
1 ounce gin
1/2 ounce Dubonnet
1/2 ounce kirschwasser
Stir with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 98. Moulin Rouge Cocktail.
1 1/2 ounces sloe gin
3/4 ounce Italian vermouth
1 dash bitters
Stir with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 191. Blackthorn Cocktail – 1.
3/4 ounce sloe gin
3/4 ounce Italian vermouth
2 dashes orange bitters
Stir with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 191. Blackthorn Cocktail – 2.
1 ounce sloe gin
1/2 ounce gin
1/2 ounce French vermouth
2 dashes orange bitters
Stir with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 192. San Francisco Cocktail.
3/4 ounce sloe gin
3/4 ounce Italian vermouth
3/4 ounce French vermouth
1 dash Angostura bitters
1 dash orange bitters
Shake with ice cubes. Strain into chilled cocktail glass. Add a
cherry.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 43. Sloe Gin Cocktail.
1 jigger sloe gin
1 dash orange bitters
1 pony French vermouth
Stir well with ice and strain
into cocktail glass.
1976 Anonymus: International Guide to Drinks. Seite 45. Blackthorn.
2/3 sloe gin
1/3 sweet vermouth
Dash orange bitters
Twist of lemon peel
Mixing glass
1976 Anonymus: International Guide to Drinks. Seite 52. Futurity.
1/2 sloe gin
1/2 sweet vermouth
2 dashes Angostura bitters
Mixing glass
1976 Anonymus: International Guide to Drinks. Seite 63. San Francisco.
1/3 sloe gin
1/3 dry vermouth
1/3 sweet vermouth
Dash orange bitters
Dash Angostura bitters
Add cherry
Mixing glass
1976 Anonymus: International Guide to Drinks. Seite 64. Sloe Gin.
1/2 sloe gin
1/4 dry vermouth
1/4 sweet vermouth
Mixing glass
1976 Harry Craddock: The Savoy Cocktail Book. Seite 30. Blackthorn Cocktail.
3 Dashes Angostura Bitters.
3 Dashes Pernod.
1/2 Irish Whisky.
1/2 French Vermouth.
Shake well and strain into
cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 149. Sloe Gin Cocktail.
1/4 French Vermouth.
1/4 Italian Vermouth.
1/2 Sloe Gin.
Stir well and strain into cocktail
glass.
1977 Stan Jones: Jones’ Complete Barguide. Seite 229. Blackthorn.
Cocktail Glass Stir
1-1/2 oz gin
1/2 oz Dubonnet
1/2 oz kirschwasser
Variation
1 oz gin
1 oz sloe gin
1/2 oz dry vermouth
Lemon twist
Variation
1 oz gin
1 oz sloe gin
1/4 oz dry vermouth
1/4 oz sweet vermouth
1 dash orange bitters
1 dash Angostura bitters
Lemon twist, cherry
Variation
1 oz Irish whiskey
1 oz dry vermouth
1/4 oz Pernod
3 dashes Angostura bitters
1977 Stan Jones: Jones’ Complete Barguide. Seite 312. Indian.
Cocktail Glass Shake
1-1/2 oz sloe gin
1/2 oz dry vermouth
1 dash orange bitters
1977 Stan Jones: Jones’ Complete Barguide. Seite 337. Meehouland (Fire Eating Devil).
Cocktail Glass Stir
1-1/2 oz sloe gin
1/2 oz sweet vermouth
1 dash orange bitters
Lemon twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 344. Moulin Rouge.
Cocktail Glass Stir
1-3/4 oz sloe gin
3/4 oz sweet vermouth
1 dash bitters
Variation
1-1/4 oz orange gin
1 oz apricot flavored brandy
1/4 oz grenadine
Variation Shake
1 oz orange gin
1/2 oz lemon juice
3/4 oz apricot flavored brandy
1/4 oz grenadine
1977 Stan Jones: Jones’ Complete Barguide. Seite 365. Ping Pong.
Cocktail Glass Stir
1-1/2 oz sloe gin
1/2 oz dry vermouth
1/2 oz sweet vermouth
Variation Shake
1/2 oz lemon juice
1 egg white (optional)
1 oz sloe gin
1 oz crème d’Yvette
Variation Stir
1 oz sloe gin
1 oz sweet vermouth
1/2 oz orange curacao
1 dash Angostura bitters
Lemon twist, Cherry
1977 Stan Jones: Jones’ Complete Barguide. Seite 392. San Francisco.
Cocktail Glass Shake
3/4 oz sloe gin
3/4 oz sweet vermouth
3/4 oz dry vermouth
1 dash bitters
1 dash orange bitters
Cherry
1977 Stan Jones: Jones’ Complete Barguide. Seite 401. Sloe Gin Cocktail.
Cocktail Glass Stir
2-1/4 oz sloe gin
1/4 oz dry vermouth
1 dash orange bitters
Variation
1-3/4 oz sloe gin
3/4 oz dry vermouth
Variation
2-1/4 oz sloe gin
2 dashes orange bitters
2 dashes Angostura bitters
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 70. Blackthorn (English). 4,5 cl Plymouth Gin; 2 cl Plymouth Sloe Gin; 2 cl Carpano Antica Formula Vermouth; 2 Spritzer Orangenbitter. Nach: The Sideboard Manual, 1900.
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 70. Blackthorn (Irish). 6 cl Black Bush Irish Whiskey; 3 cl Dolin Dry Vermouth; 2 Spritzer Angostura; Nach Harry Johnson, Bartender’s Manual, 1900.
2012 Tom Sandham: World’s Best Cocktails. Seite 101. Blackthorn No. 4. 4 tsp Sipsmith sloe gin; 4 tsp Sipsmith London Dry gin; 4 tsp Irish whiskey; 4 tsp Martini Rosse; 3 tsp Amontillado sherry; garnish: orange twist.
2017 Gary Regan: The Joy of Mixology. Seite 184. Blackthorn. 2 ounces Irish whiskey; 1 ounce dry or sweet vermouth; 3 dashes Angostura bitters; 1 to 2 dashes absinthe; garnish: 1 lemon twist.
explicit capitulum
*
.