Layered drinks don’t just come to the table in the form of a pousse café, there are also layered cocktails. The Princeton Cocktail is a successful example made with Old Tom gin, orange bitters and port.
60 ml Hayman’s Old Tom Gin 30 ml Graham’s Tawny Port 20 years old 1 dash Scrappy’s Orange Bitters
Preparation: Stir Old Tom Gin and orange bitters with 3 ice cubes for 20 seconds (60 times), strain into the glass, carefully pour the port wine into it so that it can flow to the bottom of the glass.
Alternatively and currently preferred by us:
60 ml Finsbury 47 Gin 2,5 ml sugar syrup (2:1) 30 ml Graham’s Tawny Port 20 years old 1 dash Scrappy’s Orange Bitters
Preparation: Stir Gin, sugar syrup and orange bitters with 3 ice cubes for 20 seconds (60 times), strain into the glass, carefully pour the port wine into it so that it can flow to the bottom of the glass.
The recipe variations
We don’t want to go into too much detail about who, when and how the Princeton Cocktail or a related cocktail was prepared or named, or how it was modified or misnamed. This is perhaps a little too tedious at this point, and the inclined reader may take a look at the recipe collection for himself. Instead, we will only give here what can basically be deduced from the recipe collection. What a Princeton cocktail is, despite all the variations that have been produced over the years, there is unanimity.
For a real Princeton cocktail, first published in 1895, you use Old Tom gin, stir it with orange bitters, pour this mixture into a glass and then a port over it, which then sinks to the bottom of the glass.
There are numerous other cocktails that are also called Princeton Cocktail, but have nevertheless only been published sporadically. Only the variant made of gin, French vermouth and lime juice, which first appeared in 1934, is regularly cited in subsequent years.
A Union League cocktail, first published by Jacques Straub in 1913, is basically a variant of the Princeton cocktail, and can be considered equally popular. It differs from a Princeton Cocktail only in that all the ingredients, including the port, are stirred together. In the Princeton Cocktail, the port is poured into the guest glass afterwards.
In subsequent years, these two variants, Princeton Cocktail and Union League Cocktail, are often confused and not clearly separated from each other.
To put it bluntly: the Union League Cocktail is without fault. But we like the Princeton Cocktail much better. Due to the layering, the cocktail changes during drinking and thus opens up a new dimension. So clearly, our recommendation is to give preference to the Princeton Cocktail!
Princeton Cocktails. Richmond County Advance, 11. November 1905, page 8. [5]
The Princeton Cocktail must have been very popular around 1900. In the newspapers of the time, it was one of the few cocktails offered in bottles, as was the case for Manhattan Cocktails, Martini Cocktails, Whiskey Cocktails and Vermouth Cocktails. But it was not a Princeton Cocktail, but a Union League Cocktail – because the port wine mixes with the other ingredients in the bottles. Alternatively, of course, it could be another cocktail that was also called Princeton, but we did not find a different recipe in the recipe books until 1910, so we can probably assume that the bottled Princeton is the classic one, with Old Tom gin, port and orange bitters.
Cocktails, New and Old. The sun, 18. December 1901, page 10. [6]
However, we cannot say this with certainty. We have only found other recipes in the recipe books from 1910 onwards, but there is a newspaper article in the New York Sun from 18 December 1901 which talks about a Princeton cocktail being a variation of the Manhattan cocktail and that French bitters and French absinthe were used for it: “The newest of cocktails is the Princeton. It is said to have been invented by a bartender at a big chophouse bar. With it he invented a Yale cocktail so as to be on the safe side no matter which college won in football this fall. Curiously enough the Princeton cocktail was the one which survived the test put to it by drinkers although Yale won the football game. The Princeton is a sort of parody of the old Manhattan, the bitters and absinthe being both French.”[6] However, we have not been able to find such a recipe anywhere else.
At this point, we might be allowed to mention those cocktails that have been given a different name.
The Crimson Cocktail, published in 1928, is nothing other than a Princeton cocktail made with dry gin. However, its designation as a Crimson Cocktail is unfortunate, because in 1906 Louis Muckensturm lists a Crimson Cocktail made with sloe gin, French vermouth and Angostura and orange bitters; however, Louis Muckensturm’s designation is also misleading, because his cocktail is a sloe gin cocktail, as we will show in another post. In 1953, on the other hand, a Crimson Cocktail at Leo Cotton is made with dry gin, lemon juice, grenadine and port. In 1977, Stan Jones does without grenadine and uses sugar instead. So you don’t really know what a Crimson Cocktail really is.
The Honolulu Cocktail from 1930 is a Union League cocktail with white port.
The Hi Ho Cocktail, published in 1933, is a Union League cocktail with a lemon zest.
The Mariposa Cocktail, also published in 1933, is also a Union League cocktail. However, the name is also wrong for another reason. For the older naming rights for a Mariposa Cocktail are held by Gedelp in 1930. Here the Mariposa is made with Bacardi rum, cognac, grapefruit juice and lemon zest. Jim Meehan took this up in 2008, but used orange juice instead of grapefruit juice.
The Calamuchita, published by Julio Castro in 1937, is distantly related to a Union League cocktail, consisting of gin, port and another bitter instead of the orange bitters.
Naming of the Princeton Cocktail
The Princeton Cocktail is named after the town of Princeton in New Jersey. In their 1930 book “The Home-Bartender’s Guide”, Charlie Roe and Jim Schwenck see a connection with Princeton University and its football team. This idea is also taken up by Magnus Brecenbeck in 1934 in “What Shall We Drink”. The thought is obvious because there are also cocktails named after other elite universities: Yale and Harvard.
The first recipe for a Princeton cocktail appeared in George J. Kappeler’s “Modern American Drinks” in 1895. The Harvard and Yale cocktails are also listed in it.
So let’s take a closer look at the history of the university of the same name. Princeton University is a private university located in the town of Princeton, New Jersey, about 90 kilometres from Manhattan. It is the fourth oldest university in the United States and, along with Yale and Harvard Universities, is one of the most prestigious and wealthiest universities in the world. It has the largest per capita wealth of any university in the world. The asset value amounted to just under 21 billion US dollars in 2015. [1] Princeton University was founded as the “College of New Jersey” on 22 October 1746. Initially, the college was located in Elizabeth for one year, then in Newark for nine years, and was only then moved to Princeton in 1756. However, the original name was retained for the time being. It was not until 1896 that the college became “Princeton University” due to its expanded faculties. [1]
Since the cocktail is older, it cannot have been named after the university, but only after the place where it was located.
Naming the Union League Cocktail
For the sake of completeness, we also want to talk about the name of the Union League Cocktail. In 1931, Albert Stevens Crockett tells us in “Old Waldorf Days” that the drink is named after the Union League Club in New York.
The New York Union League Club was founded in New York in 1863. It is perhaps interesting to note that their second clubhouse was the Jerome Mansion until 1881. [2] We have written about this building in connection with the Manhattan Cocktail. But at this point we want to put forward our doubts. We do not believe that it was New York’s Union League Club that gave the drink its name. There were Union League Clubs in other cities as well. They were formed during the American Civil War (between 1861 and 1865) to promote loyalty to the Union of the United States of America and the policies of the newly elected President Abraham Lincoln. [4]
The decisive factor for our objection is that the cocktail was first published by Jacques Straub. He was active in Chicago, and his book was also published there. It is therefore more likely that the Union League Club, founded in Chicago in 1879 but dating back to 1862, gave its name to the cocktail. The members of this club played an important role in the founding of many cultural organisations in Chicago, including the Art Institute of Chicago, Orchestra Hall, the Auditorium Theatre and the Field Museum.[2][3]
However, we cannot claim this with certainty either. Unfortunately, there is a newspaper article in the New York Tribune from 1894 that talks about drinking Union League or Manhattan cocktails. [7] Unfortunately, we do not know what this Union League cocktail was made of, so we do not know whether it was identical to Jacques Straub’s recipe, and whether his Union League cocktail could not have been named after the New York Union League Club after all.
1895 George J. Kappeler: Modern American Drinks. Seite 40. Princeton Cocktail.
A mixing-glass half-full fine ice, three dashes orange bitters, one and a half pony Tom gin. Mix, strain into cocktail-glass; add half a pony port wine carefully and let it settle in bottom of cocktail before serving.
1898 Anonymus: Cocktails. Seite 32. Princeton Cocktail.
A MIXING-GLASS half-full fine ice, three dashes orange bitters, one and a half pony Tom gin. Mix, strain into cocktail-glass; add half a pony port wine carefully and let it settle in bottom of cocktail before serving.
1900 George J. Kappeler: Modern American Drinks. Seite 40. Princeton Cocktail.
A mixing-glass half-full fine ice, three dashes orange bitters, one and a half pony Tom gin. Mix, strain into cocktail-glass; add half a pony port wine carefully and let it settle in bottom of cocktail before serving.
1901 Anonymus: The Cocktail Book. Seite 21. Princeton Cocktail.
Use Mixing Glass. THREE dashes orange bitters; three- quarters Tom gin. Fill with ice, mix, and strain into a cocktail glass. Add one- quarter port wine carefully, and let it settle to bottom before serving.
1902 Anonymus: The Cocktail Book. Seite 19. Princeton Cocktail.
Use Mixing Glass. THREE dashes Angostura bitters; three quarters Tom gin. Fill with ice, mix, and strain into a cocktail glass. Add one- quarter port wine carefully, and let it settle to botton before serving.
1903 Anonymus: Manuel du Cocktail. Seite 19. Princeton Cocktail.
Se servir du verre à mixtion. TROIS gouttes d’angostura, gin, marque Tom, aux trois quarts. Remplir de glace, mélanger et filtrer dans un verre à cocktail. Ajouter un quart de porto très lentement et laisser déposer au fond avant de servir.
1905 Anonymus: The Gorham Cocktail Book. Seite 34. Princeton Cocktail.
Three dashes orange bitters, one and a half pony Tom gin, half a pony port wine. A MIXING-GLASS half-full fine ice, three dashes orange bitters, one and a half pony Tom gin. Mix, strain into cocktail-glass; add half a pony port wine carefully and let it settle in bottom of cocktail before serving.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 153. Princeton Cocktail.
Use mixing glass. Two dashes orange bitters, three-quarters Tom gin, fill with ice; strain into cocktail glass, add one good dash of Port wine carefully and let it settle to the bottom before serving; lemon on top.
1906 George J. Kappeler: Modern American Drinks. Seite 40. Princeton Cocktail.
A mixing-glass half-full fine ice, three dashes orange bitters, one and a half pony Tom gin. Mix, strain into cocktail-glass; add half a pony port wine carefully and let it settle in bottom of cocktail before serving.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 153. Princeton Cocktail.
Use mixing glass. Two dashes orange bitters, three-quarters Tom gin, fill with ice; strain into cocktail glass, add one good dash of Port wine carefully and let it settle to the bottom before serving; lemon on top.
1909 George J. Kappeler: Modern American Drinks. Seite 40. Princeton Cocktail.
A mixing-glass half-full fine ice, three dashes orange bitters, one and a half pony Tom gin. Mix, strain into cocktail-glass; add half a pony port wine carefully and let it settle in bottom of cocktail before serving.
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 153. Princeton Cocktail.
Use mixing glass. One dash of gum syrup, three dashes Boker’s bit- ters, one-half Italian Vermouth, one-half of brandy, ice; strain into cocktail glass; lemon on top.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 153. Princeton Cocktail.
Use mixing glass. Two dashes orange bitters, three-quarters Tom gin, fill with ice; strain into cocktail glass, add one good dash of Port wine carefully – and let it settle to the bottom before serving; lemon on top.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 23. Princeton Cocktail.
(Use mixing glass.) 2 dashes orange bitters; 3/4 Tom gin; fill with ice; strain into cocktail glass; add 1 good dash of port wine care- fully and let it settle to the bottom before serving; lemon on top.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 46. Union League Cocktail.
1 Dash Orange Bitters. 1/3 Jigger Port Wine. 2/3 Jigger Tom Gin. Stir well.
1914 Anonymus: The Art of Mixing Them. Seite 27. Princeton Cocktail.
(Use mixing glass.) 2 dashes orange bitters; 3/4 Tom gin; fill with ice; strain into cocktail glass, add 1 good dash of port wine carefully and let it settle to the bottom before serving; lemon on top.
1914 Jacques Straub: Drinks. Seite 41. Union League Cocktail.
1 dash orange bitters. 1/3 jigger port wine. 2/3 jigger Tom gin. Stir well.
1915 John B. Escalante: Manual del cantinero. Seite 26. Princeton Cocktail.
(Prinsenton cockteil) USE UN VASO DE LOS DE REFRESCO Echese la necesaria cantidad de hielo en pedacitos par[a] mediar el vaso, y agréguese: […] . . . . . . . . . . . . . . . . . . . 1 cucharada. […ca] . . . . . . . . . . . . . . . . . 1 copita [Mézclese] todo con una cuchara, cuélese en una copa de [las de] cocktail, y sírvase.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 65. Princeton Cocktail.
Gin cocktail with one squirt of seltzer on top.
Seite 50. Gin Cocktail.
1 dash Bitters 100% Gordon Dry Gin 1/2 glass cracked ice. Stir and strain; twist a piece of lemon peel and serve.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 72. Union League Cocktail.
1 dash Orange Bitters 40% Port Wine 60% Tom Gin. Stir well.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 26. Princeton Cocktail.
2 dashes Lime Juice 1 jigger El Bart Gin Shake well in a mixing glass with cracked ice, strain into cocktail glass and serve with an olive.
1920 Anonymus: Good Cheer. Seite 23. Union League Cocktail.
1 dash orange bitters. 1/3 shot port wine. 2/3 shot Torn gin. Stir well.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 56. Princeton Cocktail.
2 dashes of Orange Bitters, 1 teaspoonful of Port Wine, 1 glass of Old Tom Gin. Shake well and strain. Squeeze lemon peel on top.
1926 Anonymus: The Cocktail Book. Seite 24. Princeton Cocktail.
Use Mixing Glass. THREE dashes orange bitters; three- quarters Tom gin. Fill -with ice, mix, and strain into a cocktail glass. Add one- quarter port wine carefully, and let it settle to bottom before serving.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 73. Princeton Cocktail.
2 dashes of Orange Bitters, 1 teaspoonful of Port Wine, 1 glass of Old Tom Gin. Shake well and strain. Squeeze lemon peel on top.
1927 Anonymus: El arte de hacer un cocktail. Seite 60. Princeton.
Vasito de ginebra inglesa. 1 ó 2 gotas Orange bitters. Chorrito de agua mineral carbonatada. Bátase bien y sírvase.
1927 Anonymus: El arte de hacer un cocktail. Seite 74. Union Club.
Gota de Orange bitters. 1/3 vino Oporto. 2/3 ginebra. Bien batido.
1927 Anonymus: The Cocktail Book. Seite 24. Princeton Cocktail.
Use Mixing Glass. THREE dashes orange bitters; three- quarters Tom gin. Fill with ice, mix, and strain into a cocktail glass. Add one- quarter port wine carefully, and let it settle to bottom before serving.
1927 Harry McElhone: Barflies and Cocktails. Seite 54. Princeton Cocktail.
2 dashes of Orange Bitters, 1 teaspoonful of Port Wine, 1 glass of Old Tom Gin. Shake well and strain. Squeeze lemon peel on top.
Princeton Cocktail. Harry McElhone, Barflies and Cocktails, 1927, page 54.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 75. Princeton Cocktail.
1 jet Porto Blanc, 2 jets Bitter Orange, 1 verre Old Tom Gin.
1927 Piero Grandi: Cocktails. Seite 48. Princeton Cocktail.
2 gouttes d’Orange Bitters, une cuillerée à thé de Port wine, un verre de Old Tom Gin. Mé- langez bien et versez. Ajoutez un peu de pelure de citron.
1928 Charles Nicholas Reinhardt: „Cheerio“. Seite 16. Crimson Cocktail.
Mix in a shaker one part dry gin with a dash of orange bitters. Ice, shake and pour into a glass. Then pour over this a half portion of Port wine. Allow it to settle without stirring before serving.
1930 Anonymus – Cocktails by „Jimmy“ Late of Ciro’s London. Seite 64. Princeton.
4 parts Old Tom Gin 1 part Port Wine 2 dashes Orange Bitters per cocktail Squeeze a piece of lemon peel on top.
1930 Anonymus: Here’s How. Seite 15. Princeton Cocktail.
1/3 shot creme de menthe white. Frappe. Gin Cocktail with one squirt seltzer on top.
1930 Charles Nicholas Reinhardt: „Cheerio“. Seite 9. Crimson Cocktail.
Mix in a shaker one part dry gin with a dash of orange bitters. Ice, shake and pour into a glass. Then pour over this a half portion of Port wine. Allow it to settle without stirring before serving.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide. Seite 59. Princeton Cocktail.
A mixing-glass half-full of fine ice Three dashes of Orange Bitters One and a half ponies of Tom Gin Mix, strain into cocktail glass Add half a pony Port Wine carefully, and let it settle in the bottom of the cocktail before serving
To old Nassau, with best wishes from new Nassau. We suggest they serve this to the football team just before game time. Place your money on the Tiger, boys!
1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 25. Honolulu Cocktail.
1 jet Porto blanc, 2 jets Bitter orange, 1 verre Old Tom Gin.
1930 Gerardo Corrales: Club de cantineros. Seite 67. Union League Cocktail.
1930 Gerardo Corrales: Club de cantineros. Seite 57. Princeton Cocktail.
Gin . . . . . . . . . . . . . 3/4 jigger Port . . . . . . . . . . . 1/4 jigger . Orange Bitters . . . . . 2 dashes Shake gin and bitters well with ice, strain into chilled cocktail glass, add port and let settle before serving.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 129. Princeton Cocktail.
2 Dashes Orange Bitters. 1/3 Port Wine. 2/3 Tom Gin. Stir well and strain into cock- tail glass. Squeeze lemon peel on top.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 68. Princeton Cocktail.
2 dashes of Orange Bitters, 1 teaspoonful of Port Wine, 1 glass of Old Tom Gin. Shake well and strain. Squeeze lemon peel on top.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 26. Princeton.
1/2 Irish Whiskey 1/2 Italian Vermouth Orange juice Shake well and strain into cocktail glass.
For Sons of Old Nassau.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 70. Princeton.
Gin . . . . . . . . . . . 3/4 jigger Port . . . . . . . . . . 1/4 jigger . Orange Bitters …2 dashes Shake gin and bitters well with ice, strain into chilled cocktail glass, add port and let settle before serving.
1931 Albert Stevens Crockett: Old Waldorf bar Days. Seite 157. Princetone.
After a college somewhere in New Jersey, which used to send a lot of young men to the Waldorf Bar. Or, at least, they came. Dash of Orange Bitters Two-thirds jigger Tom Gin Stir; strain; fill with Seltzer
1931 Albert Stevens Crockett: Old Waldorf bar Days. Seite 168. Union League.
Dash of Orange Bitters One-third Port Wine One-third Tom Gin Stir; strain
Seite 103:
The Waldorf Bar served a Racquet Club, a Riding Club and a Union League Club cocktail, thus honoring certain social and representative New York institutions.
1932 James A. Wiley: The Art of Mixing. Seite 33. Princeton Cocktail.
Pinch 2 dashes of orange bitters into 1 teaspoon- ful of Port Wine, add 1 portion of Gin, plenty ice, wave shaker and pour.
1932 Jimmy: The Green Cocktail Book. Seite 64. Princeton.
4 parts Old Tom Gin 1 part Port Wine 2 dashes Orange Bitters per cocktail Squeeze a piece of lemon peel on top.
1933 Anonymus: Hollywood’s Favorite Cocktails. Seite 23. Hi Ho Cocktail.
2 Dashes Orange Bitters 1/3 Port Wine 2/3 Tom Gin Stir well and strain into cocktail glass. Squeeze lemon peel on top.
1933 Anonymus: Lest We Forget. Seite 18. Princeton Cocktail.
Use Mixing Glass Two dashes orange bitters. Three-quarters gin. Fill with ice. Strain into cocktail glass; add one good dash of port wine carefully and let it settle to the bottom before serving. Lemon on top.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 106. Princeton Cocktail.
2 dashes Orange Bitters, Teaspoonful of Port Wine, Glass of Old Tom Gin.
1933 Anonymus: The Bartender’s Friend. Seite 115. Princeton Cocktail.
Tom Gin Into a shaker put some fine ice, 1 stiff Port Wine jigger of gin, and 2 dashes of bitters. Orange Bitters Shake and strain into a cocktail glass. . Carefully slip into the glass 1 teaspoon- . ful of port so that it will settle grad . ually.
1933 Anonymus: The Cocktail Book. Seite 24. Princeton Cocktail.
Use Mixing Glass. THREE dashes orange bitters; three- quarters Tom gin. Fill with ice, mix, and strain into a cocktail glass. Add one- quarter port wine carefully, and let it settle to bottom before serving.
1933 Antonio Josa: Cocktelera Universal. Seite 32. Mariposa Cocktail.
1/3 de vino de Oporto. 1/3 de Dry Gin. 1/3 de Orange Bitters.
1933 George A. Lurie: Here’s How. Seite 67. Princeton.
Gin . . . . . . . . . . 3/4 jigger Port . . . . . . . . . . . 1/4 jigger . Orange Bitters . . . 2 dashes Shake gin and bitters well with ice, strain into chilled cock tail glass, add port and let settle before serving.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 129. Princeton Cocktail.
2 Dashes Orange Bitters. 1/3 Port Wine. 2/3 Tom Gin. Stir well and strain into cock- tail glass. Squeeze lemon peel on top.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 105. Union League Cocktail.
1934 American Traveling Mixologists (Charles C. Mueller, Al Hoppe Sr., A. V. Guzman & James Cunningham): Pioneers of Mixing at Elite Bars 1903-1933. Princeton. 2/3 Brandy; 2 dashes Italian vermouth; 2 dashes pineapple juice; Dash bokers or picon bitters; Glass No. 1. Shake.
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 49. Union League Cocktail.
1 dash Orange Bitters 2/3 jigger Tom Gin. Stir 1/3 jigger Port Wine well
1934 Anonymus: The Complete Bartender’s Guide. Seite 114. Princeton Cocktail.
(Use mixing glass.) 2 dashes orange bitters. 3/4 Tom gin. Fill with ice; strain into cocktail glass; add 1 good dash of port wine carefully and let it settle to the bottom before serving; lemon on top.
1934 Charles Nicholas Reinhardt: Punches and Cocktails. Seite 9. Crimson Cocktail.
Mix in a shaker one part dry gin with a dash of orange bitters. Ice, shake and pour into a glass. Then pour over this a half portion of Port wine. Allow it to settle without stirring before serving.
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 96. Princeton Cocktail No. 1.
1 Gin 1 French Vermouth Ice. – Add Juice of 1/2 Lime. Stir, strain and serve. Place an Olive in the glass if desired.
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 96. Princeton Cocktail No. 2.
2 Gin 1 Port Wine Orgeat Bitters, 3 Dashes Ice. – Stir, strain. Add a Lemon Twist.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 81. Princeton Cocktail.
2 dashes of Orange Bitters, 1 teaspoonful of Port Wine, 1 glass of Old Tom Gin. Shake well and strain. Squeeze Lemon Peel on top.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 105. Union League Cocktail.
1934 Jean Robert Meyer: Bottoms Up. Seite 29. Princeton Cocktail.
Two or three dashes of orange bitters, one or two ounces of gin, half ounce of port wine. Shake and strain into cocktail glass.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 72. Princeton Cocktail.
2 Dashes Lime Juice 1 Jigger Gin 1 Jigger French Vermouth Stir well with cracked ice, strain into glass and serve with an Olive. Use glass number 4
1934 Magnus Bredenbek: What Shall We Drink. Seite 27. Princeton Cocktail.
Anyone would feel like a “Tiger” after a game with Yale, for instance, drinking this Princeton concoction: Into a tumb- ler with cracked ice pour one and a half ounces of Gin, pre- ferably “dry,” a quarter teaspoon of Orange Bitters, a tea- spoon of “gum,” and stir well to chill and mix ingredients. Strain into cocktail glass and top off with a half ounce of Port Wine, or Benedictine or Catawba, if you prefer, floating it on top of the Gin. A bit of lemon peel is nice.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 72. Princeton Cocktail.
2 Dashes Lime Juice 1 Jigger Gin 1 Jigger French Vermouth Stir well with cracked ice, strain into glass and serve with an Olive. Use glass number 4
1934 Tom & Jerry: How to Mix Drinks [collectiv1801]. Seite 114. Princeton Cocktail.
(Use mixing glass.) 2 dashes orange bitters. 3/4 Tom gin. Fill with ice; strain into cocktail glass; add 1 good dash of port wine carefully and let it settle to the bottom before serving; lemon on top.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 86. Hi Ho.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 139. Princeton.
Gin . . . . . . . . . . . . . . . 3/4 jigger Port . . . . . . . . . . . . . . . . 1/4 jigger . Orange Bitters . . . . . . 2 dashes Shake gin and bitters well with ice, strain into chilled cocktail glass, add Port and let settle before serving.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 75. Union League.
Dash of Orange Bitters One-third Port Wine Two-thirds Tom Gin (Stir)
Seite 22:
The Waldorf Bar served a Racquet Club, a Riding Club and a Union League Club cocktail, thus honoring certain social and representative New York institutions.
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 218. Porto Dash.
Two parts Dry Gin One part Port Wine One dash orange bitters
1935 Leo Cotton: Old Mr. Boston. Seite 103. Princeton Cocktail.
1 Jigger Old Mr. Boston Dry Gin 1 Jigger French Vermouth 2 Dashes Lime Juice Stir well with cracked ice and strain into 3 oz. Cocktail glass and serve with an Olive.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 128. Princeton.
2/3 Gin 1/3 Porto 2 ds. Orange Bitter
1936 Anonymus: Cocktails, Drinks and Snacks. Seite 11. Princeton Cocktail No. 1.
2 oz. Gin 1 oz. French Vermout Ice, add juice of 1-2 lime, stir, strain into cocktail glass, add one olive.
1936 Bill Edwards: Drinks. Seite 57. Princeton.
4 parts Old Tom Gin 1 part Port Wine 2 dashes Orange Bitters per cocktail Squeeze a piece of lemon peel on top.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 37. Princeton.
In mixing-glass: a dash of Or- ange Bitters, half Gin, half white Port; stir slightly and serve.
1937 Julio Castro: Autococktail „Castro“. Seite 32. Calamuchita.
R. 1/2 Ginebra Rancho 1/2 Oporto Real 1820 (etiqueta gris) 1 Chorrito de Bitter Aromatique Herwig Sírvase en copa No 7.
1937 Salvador Trullos Mateu: Recetario internacional de cockt-tails. Seite 124. Union League Cock-Tail.
Gotas orange bitters. Tercera parte vino Oporto. Dos terceras partes ginebra Old Tom. Revuélvase.
1938 Anonymus: Cocktails. Seite 5. The Princeton Cocktail.
1 Pony Gin 1/2 Pony White Creme de Menthe Serve In a highball glass with ice. Fill with seltzer.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 135. Princeton Cocktail.
3/4 Dry Gin 1/4 Port Wine 2 dashes Orange Bitters Shake well Strain into Cocktail Glass Dash with Port
1940 Anonymus: Professional Mixing Guide. Seite 48. Princeton Cocktail.
3/4 Gin, 1/4 Port Wine, 2 dashes Or- ange Bitters. Stir thoroughly in cracked ice and strain into cocktail glass. Twist Lemon Peel on top, for oil.
Seite 9:
Orange bitters, Lemon bitters and Lime bitters are important as flavorings in a number of different drinks, particularly when a fragrant aroma is sought. For example, you can’t make a Princeton cocktail without Orange bitters, or a New Orleans cocktail without Peychaud’s, any more than you can make a genuine Manhattan without Angostura Bitters.
3/4 part Gin 1/4 part Port Wine 2 dashes Orange Bitters Stir thoroughly in cracked ice and strain into cocktail glass. Garnish with a twist of lemon peel.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 72. Princeton Cocktail.
2 Dashes Lime Juice 1 Jigger Gin 1 Jigger French Vermouth Stir well with cracked ice, strain into glass and serve with an Olive. Use glass number 4
2 Gin 1 Port Wine Orgeat Bitters, 3 Dashes Ice. — Stir, strain. Add a Lemon Twist.
1944 Nick Thomas: Bartender’s Friend. Princeton.
1 oz. Dry Gin 1 oz. Port Wine 1 Dash Orange Bitters
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 248. Princeton.
1 part Port 3 parts Gin 2 dashes Orange Bitters to each drink Authorities differ as to the proper mixing of this drink. Under one version, all the ingredients are stirred together; under another version the gin and bitters are shaken with crushed ice, poured into a chilled cocktail glass, and the port is then poured into the glass and allowed to settle through the gin and bitters. A twist of lemon over the top.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 351. Princeton No. 1.
1 parte de ginebra. 1 parte de vermouth fran- cés. El jugo de 1/2 limón criollo. Hielo. Revuélvase, cuéle- se y sírvase, poniéndose en la copa, si la desean, una aceituna.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 351. Princeton No. 2.
2 partes de ginebra. 1 parte de vino de Oporto. 3 chorros de Orgeat Bitters. Hielo. Revuélvase, cuéle- se y sírvase con una tira re- torcida de cascara de limón francés.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 351. Princeton No. 3.
1/3 vasito menta blanca fra- ppé. Gin coctel con agua Setz arriba.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 398. Union League.
1/3 vino de Oporto. 2/3 Ginebra Old Tom. Gotas de Orange Bitters. Hielo. Revuélvase, cuéle- se y sírvase.
1948 Trader Vic: Bartender’s Guide. Seite 137. Hi Ho Cocktail.
1 oz. gin 1/2 oz. white port . 1 dash orange bitters Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 170. Princeton Cocktail 1.
1 1/2 oz. gin 1/2 oz. port wine . 2 dashes orange bitters Shake gin and orange bitters with cracked ice; strain into chilled cocktail glass; add port and let settle before pouring.
1948 Trader Vic: Bartender’s Guide. Seite 170. Princeton Cocktail 2.
1 1/2 oz. gin 1 1/2 oz. French vermouth . 2 dashes lime juice Stir with cracked ice; strain into chilled double cocktail glass. Serve with olive.
1949 Anonymus: Professional Mixing Guide. Seite 51. Princeton Cocktail.
2 dashes Orange bitters, 3/4 Gin, 1/4 Port Wine, stir thoroughly in cracked ice and strain into a cock- tail glass. Twist Lemon Peel on top for oil
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 420. Princeton-Cocktail.
2 d. Orangebitter, 1/3 Portwein, 2/3 Gin. Kurz schütteln. Das Aroma von einem Stückchen Zitronenschale darauf pressen.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 69. Princeton.
1 jigger French Vermouth 2 dashes Lime Juice . 1 jigger Gin Stir with cracked ice and strain. Serve with olive.
1951 Anonymus: L’abc per miscelare i cocktails. Seite 44. Princeton.
2 spruzzi di Bitter d’arancio, un cucchiaino di Porto, un bicchierino di Old Rider’s Gin. Scuotere bene , colare e servire con buccia di limone.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 197. Princeton.
2/3 dry gin Dash orange bitters Serve in Delmonico glass. Add ice. Stir, and fill with club soda.
1952 Anonymus: Cocktails. Seite 89. Princeton.
Dans le verre à mélange: Un trait d’orange bitters, 1/2 de gin, 1/2 de porto blanc, Remuer vivement et servir.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 125. Princeton.
Dash of orange bitters 2/3 jigger Tom gin Stir; fill with seltzer
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 125. Union League.
Dash of orange bitters 1/3 port wine 2/3 Tom gin (stir)
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 78. Princeton.
2/3 Gin. 1/3 Port Wine. Dash Orange Bitters. Lemon Peel on top. Stir and Strain.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 257. Princeton.
1 part Port 3 parts Gin 2 dashes Orange Bitters to each drink Authorities differ as to the proper mixing of this drink. Under one version, all the ingredients are stirred together; under another version the gin and bitters are shaken with crushed ice, poured into a chilled cocktail glass, and the port is then poured into the glass and allowed to settle through the gin and bitters. A twist of lemon over the top.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 98. Princeton Cocktail.
1 oz. Dry Gin 1 oz. Dry Vermouth Juice 1/2 Lime Stir well with cracked Ice and strain into 3 oz. Cock- tail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 53. Crimson Cocktail.
1 1/2 oz. Old Mr. Boston Dry Gin 2 Teaspoons Lemon Juice 1 Teaspoon Grenadine Shake well with cracked Ice and strain into 3 oz. Cocktail glass, leaving enough room on top to float 3/4 oz. Port Wine.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 119. Princeton Cocktail.
1 oz. Old Mr. Boston Dry Gin 1 oz. French Vermouth Juice 1/2 Lime Stir well with cracked Ice and strain into 3 oz. Cocktail glass.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 78. Princeton.
2/3 Gin. 1/3 Port Wine. Dash Orange Bitters. Lemon Peel on top. Stir and Strain.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 59. Princeton.
1 Jigger Dry Gin 1/3 Jigger Port 2 Dashes Orange Bitters Stir with ice and strain into glass. Serve with a twist of Lemon Peel.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 75. Princeton.
Shaker, glace 3/4 Dry Gin 1/4 Porto 2 traits Orangebitter Bien frapper au shaker et passer dans verre à cocktail. Essence de citron. Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 48. Princeton.
2 parts gin 1 part port wine . 2 dashes orange bitters Stir with ice, strain, and serve in a cocktail glass with a twist of lemon peel. Use only one dash of bitters and you may call this a Porto Dash. The barman at Henri’s in New York does.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 78. Princeton.
2/3 Gin. 1/2 Port Wine. Dash Orange Bitters. Lemon Peel on top. Stir and Strain.
1963 Luigi Veronelli: I cocktails. Seite 225. Princeton Cocktail.
1 bicchiere e 1/2 di old-tom gin 1/2 bicchiere di porto bianco 2 gocce di orange bitter ghiaccio a cubetti Introdurre qualche cubetto di ghiaccio nel mixer. Versare il gin ed il porto e mescolarli usando l’apposito cucchiaio; aggiungere l’orange bitter. Mescolare piuttosto forte, lasciar riposare uno o due secondi, riprendere infine a mescolare ma lentamente. Servire subito.
1963 Luigi Veronelli: I cocktails. Seite 260. Union League Cocktail.
1 bicchiere e 1/3 di old-tom gin 2/3 di bicchiere di porto bianco 4 gocce di orange bitter ghiaccio a cubetti Introdurre qualche cubetto di ghiaccio nel mixer. Versare l’old-tom gin ed il porto e mescolarli usando l’apposito cucchiaio; aggiungere l’orange bitter. Mescolare piuttosto forte, lasciar riposare uh secondo, riprendere infine a mescolare ma lentamente. Servire subito.
1964 Anonymus: Manual del Bar. Seite 140. Princeton.
2/3 Dry Gin. 1/3 Vino Oporto. 2 golpes de Bitter Orange. Piel de limón retorcida. Vaso mezclador.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 81. Princeton.
2/3 Gin. 1/3 Port Wine. Dash Orange Bitters. Lemon Peel on top. MIXING GLASS.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 39. Princeton Cocktail.
1 1/2 ounces dry gin 2 dashes orange bitters 1/2 ounce port wine Stir with cracked ice. Strain into cocktail glass. Serve with twist of lemon peel.
1972 Leo Cotton: Old Mr. Seite 78. Princeton Cocktail.
1 oz. Old Mr. Boston Dry Gin 1 oz. Dry Vermouth Juice 1/2 Lime Stir will with cracked ice and strain into 3 oz. cocktail glass.
1976 Anonymus: International Guide to Drinks. Seite 61. Princeton.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 129. Princeton Cocktail.
2 Dashes Orange Bitters. 1/3 Port Wine. 2/3 Gin. Stir well and strain into cocktail glass. Squeeze lemon peel on top.
1977 Stan Jones: Jones’ Complete Barguide. Seite 261. Crimson Cocktail.
Cocktail Glass Shake 1-1/2 oz gin 1/4 oz lemon juice 1/4 tsp sugar Float 3/4 oz port wine
1977 Stan Jones: Jones’ Complete Barguide. Seite 373. Princeton.
Cocktail Glass Stir 1-1/2 oz gin 1 oz port 2 dashes orange bitters Lemon twist optional Variation 1 oz gin 1 oz dry vermouth 1/2 oz lime juice Olive Variation Cocktail Glass Stir Hiball Glass Build 1-1/2 oz Old Tom gin 2 dashes orange bitters Fill with soda, ice
1979 Fred Powell: The Bartender’s Standard Manual. Seite 68. Princeton Cocktail.
1 jigger Gin 1/3 jigger Port 2 Dashes Orange Bitters Stir with ice. Strain into cocktail glass. Serve with a twist of lemon peel.
2008 Anthony Giglio & Jim Meehan: Mr. Boston. Seite 64. Crimson Cocktail. 1 1/2 oz. Gin; 2 tsps. Lemon Juice; 1 tsp. Grenadine; 3/4 oz. Port. Shake first three ingredients, strain, float the port on top.
60 ml Hayman’s Old Tom Gin
30 ml Graham’s Tawny Port 20 years old
1 dash Scrappy’s Orange Bitters
Preparation: Stir Old Tom Gin and orange bitters with 3 ice cubes for 20 seconds (60 times), strain into the glass, carefully pour the port wine into it so that it can flow to the bottom of the glass.
Alternatively and currently preferred by us:
60 ml Finsbury 47 Gin
2,5 ml sugar syrup (2:1)
30 ml Graham’s Tawny Port 20 years old
1 dash Scrappy’s Orange Bitters
Preparation: Stir Gin, sugar syrup and orange bitters with 3 ice cubes for 20 seconds (60 times), strain into the glass, carefully pour the port wine into it so that it can flow to the bottom of the glass.
The recipe variations
We don’t want to go into too much detail about who, when and how the Princeton Cocktail or a related cocktail was prepared or named, or how it was modified or misnamed. This is perhaps a little too tedious at this point, and the inclined reader may take a look at the recipe collection for himself. Instead, we will only give here what can basically be deduced from the recipe collection. What a Princeton cocktail is, despite all the variations that have been produced over the years, there is unanimity.
For a real Princeton cocktail, first published in 1895, you use Old Tom gin, stir it with orange bitters, pour this mixture into a glass and then a port over it, which then sinks to the bottom of the glass.
There are numerous other cocktails that are also called Princeton Cocktail, but have nevertheless only been published sporadically. Only the variant made of gin, French vermouth and lime juice, which first appeared in 1934, is regularly cited in subsequent years.
A Union League cocktail, first published by Jacques Straub in 1913, is basically a variant of the Princeton cocktail, and can be considered equally popular. It differs from a Princeton Cocktail only in that all the ingredients, including the port, are stirred together. In the Princeton Cocktail, the port is poured into the guest glass afterwards.
In subsequent years, these two variants, Princeton Cocktail and Union League Cocktail, are often confused and not clearly separated from each other.
To put it bluntly: the Union League Cocktail is without fault. But we like the Princeton Cocktail much better. Due to the layering, the cocktail changes during drinking and thus opens up a new dimension. So clearly, our recommendation is to give preference to the Princeton Cocktail!
The Princeton Cocktail must have been very popular around 1900. In the newspapers of the time, it was one of the few cocktails offered in bottles, as was the case for Manhattan Cocktails, Martini Cocktails, Whiskey Cocktails and Vermouth Cocktails. But it was not a Princeton Cocktail, but a Union League Cocktail – because the port wine mixes with the other ingredients in the bottles. Alternatively, of course, it could be another cocktail that was also called Princeton, but we did not find a different recipe in the recipe books until 1910, so we can probably assume that the bottled Princeton is the classic one, with Old Tom gin, port and orange bitters.
However, we cannot say this with certainty. We have only found other recipes in the recipe books from 1910 onwards, but there is a newspaper article in the New York Sun from 18 December 1901 which talks about a Princeton cocktail being a variation of the Manhattan cocktail and that French bitters and French absinthe were used for it: “The newest of cocktails is the Princeton. It is said to have been invented by a bartender at a big chophouse bar. With it he invented a Yale cocktail so as to be on the safe side no matter which college won in football this fall. Curiously enough the Princeton cocktail was the one which survived the test put to it by drinkers although Yale won the football game. The Princeton is a sort of parody of the old Manhattan, the bitters and absinthe being both French.” [6] However, we have not been able to find such a recipe anywhere else.
At this point, we might be allowed to mention those cocktails that have been given a different name.
Naming of the Princeton Cocktail
The Princeton Cocktail is named after the town of Princeton in New Jersey. In their 1930 book “The Home-Bartender’s Guide”, Charlie Roe and Jim Schwenck see a connection with Princeton University and its football team. This idea is also taken up by Magnus Brecenbeck in 1934 in “What Shall We Drink”. The thought is obvious because there are also cocktails named after other elite universities: Yale and Harvard.
The first recipe for a Princeton cocktail appeared in George J. Kappeler’s “Modern American Drinks” in 1895. The Harvard and Yale cocktails are also listed in it.
So let’s take a closer look at the history of the university of the same name. Princeton University is a private university located in the town of Princeton, New Jersey, about 90 kilometres from Manhattan. It is the fourth oldest university in the United States and, along with Yale and Harvard Universities, is one of the most prestigious and wealthiest universities in the world. It has the largest per capita wealth of any university in the world. The asset value amounted to just under 21 billion US dollars in 2015. [1] Princeton University was founded as the “College of New Jersey” on 22 October 1746. Initially, the college was located in Elizabeth for one year, then in Newark for nine years, and was only then moved to Princeton in 1756. However, the original name was retained for the time being. It was not until 1896 that the college became “Princeton University” due to its expanded faculties. [1]
Since the cocktail is older, it cannot have been named after the university, but only after the place where it was located.
Naming the Union League Cocktail
For the sake of completeness, we also want to talk about the name of the Union League Cocktail. In 1931, Albert Stevens Crockett tells us in “Old Waldorf Days” that the drink is named after the Union League Club in New York.
The New York Union League Club was founded in New York in 1863. It is perhaps interesting to note that their second clubhouse was the Jerome Mansion until 1881. [2] We have written about this building in connection with the Manhattan Cocktail. But at this point we want to put forward our doubts. We do not believe that it was New York’s Union League Club that gave the drink its name. There were Union League Clubs in other cities as well. They were formed during the American Civil War (between 1861 and 1865) to promote loyalty to the Union of the United States of America and the policies of the newly elected President Abraham Lincoln. [4]
The decisive factor for our objection is that the cocktail was first published by Jacques Straub. He was active in Chicago, and his book was also published there. It is therefore more likely that the Union League Club, founded in Chicago in 1879 but dating back to 1862, gave its name to the cocktail. The members of this club played an important role in the founding of many cultural organisations in Chicago, including the Art Institute of Chicago, Orchestra Hall, the Auditorium Theatre and the Field Museum.[2] [3]
However, we cannot claim this with certainty either. Unfortunately, there is a newspaper article in the New York Tribune from 1894 that talks about drinking Union League or Manhattan cocktails. [7] Unfortunately, we do not know what this Union League cocktail was made of, so we do not know whether it was identical to Jacques Straub’s recipe, and whether his Union League cocktail could not have been named after the New York Union League Club after all.
Sources
Historical recipes
1895 George J. Kappeler: Modern American Drinks. Seite 40. Princeton Cocktail.
A mixing-glass half-full fine ice, three dashes
orange bitters, one and a half pony Tom gin.
Mix, strain into cocktail-glass; add half a pony
port wine carefully and let it settle in bottom of
cocktail before serving.
1898 Anonymus: Cocktails. Seite 32. Princeton Cocktail.
A MIXING-GLASS half-full fine ice, three dashes
orange bitters, one and a half pony Tom gin.
Mix, strain into cocktail-glass; add half a pony port
wine carefully and let it settle in bottom of cocktail
before serving.
1900 George J. Kappeler: Modern American Drinks. Seite 40. Princeton Cocktail.
A mixing-glass half-full fine ice, three dashes
orange bitters, one and a half pony Tom gin.
Mix, strain into cocktail-glass; add half a pony
port wine carefully and let it settle in bottom of
cocktail before serving.
1901 Anonymus: The Cocktail Book. Seite 21. Princeton Cocktail.
Use Mixing Glass.
THREE dashes orange bitters; three-
quarters Tom gin. Fill with ice, mix,
and strain into a cocktail glass. Add one-
quarter port wine carefully, and let it settle
to bottom before serving.
1902 Anonymus: The Cocktail Book. Seite 19. Princeton Cocktail.
Use Mixing Glass.
THREE dashes Angostura bitters; three
quarters Tom gin. Fill with ice, mix,
and strain into a cocktail glass. Add one-
quarter port wine carefully, and let it settle
to botton before serving.
1903 Anonymus: Manuel du Cocktail. Seite 19. Princeton Cocktail.
Se servir du verre à mixtion.
TROIS gouttes d’angostura, gin, marque
Tom, aux trois quarts. Remplir de
glace, mélanger et filtrer dans un verre à
cocktail. Ajouter un quart de porto très
lentement et laisser déposer au fond avant
de servir.
1905 Anonymus: The Gorham Cocktail Book. Seite 34. Princeton Cocktail.
Three dashes orange bitters, one and
a half pony Tom gin, half a pony port
wine.
A MIXING-GLASS half-full fine
ice, three dashes orange bitters,
one and a half pony Tom gin. Mix,
strain into cocktail-glass; add half a
pony port wine carefully and let it settle
in bottom of cocktail before serving.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 153. Princeton Cocktail.
Use mixing glass.
Two dashes orange bitters, three-quarters Tom
gin, fill with ice; strain into cocktail glass, add one
good dash of Port wine carefully and let it settle to
the bottom before serving; lemon on top.
1906 George J. Kappeler: Modern American Drinks. Seite 40. Princeton Cocktail.
A mixing-glass half-full fine ice, three dashes
orange bitters, one and a half pony Tom gin.
Mix, strain into cocktail-glass; add half a pony
port wine carefully and let it settle in bottom of
cocktail before serving.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 153. Princeton Cocktail.
Use mixing glass.
Two dashes orange bitters, three-quarters Tom
gin, fill with ice; strain into cocktail glass, add one
good dash of Port wine carefully and let it settle to
the bottom before serving; lemon on top.
1909 George J. Kappeler: Modern American Drinks. Seite 40. Princeton Cocktail.
A mixing-glass half-full fine ice, three dashes
orange bitters, one and a half pony Tom gin.
Mix, strain into cocktail-glass; add half a pony
port wine carefully and let it settle in bottom of
cocktail before serving.
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 153. Princeton Cocktail.
Use mixing glass.
One dash of gum syrup, three dashes Boker’s bit-
ters, one-half Italian Vermouth, one-half of brandy,
ice; strain into cocktail glass; lemon on top.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 153. Princeton Cocktail.
Use mixing glass.
Two dashes orange bitters, three-quarters Tom
gin, fill with ice; strain into cocktail glass, add one
good dash of Port wine carefully – and let it settle to
the bottom before serving; lemon on top.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 23. Princeton Cocktail.
(Use mixing glass.) 2 dashes
orange bitters; 3/4 Tom gin; fill with ice; strain into
cocktail glass; add 1 good dash of port wine care-
fully and let it settle to the bottom before serving;
lemon on top.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 46. Union League Cocktail.
1 Dash Orange Bitters.
1/3 Jigger Port Wine.
2/3 Jigger Tom Gin.
Stir well.
1914 Anonymus: The Art of Mixing Them. Seite 27. Princeton Cocktail.
(Use mixing glass.) 2 dashes orange bitters;
3/4 Tom gin; fill with ice; strain into cocktail
glass, add 1 good dash of port wine carefully
and let it settle to the bottom before serving;
lemon on top.
1914 Jacques Straub: Drinks. Seite 41. Union League Cocktail.
1 dash orange bitters.
1/3 jigger port wine.
2/3 jigger Tom gin. Stir well.
1915 John B. Escalante: Manual del cantinero. Seite 26. Princeton Cocktail.
(Prinsenton cockteil)
USE UN VASO DE LOS DE REFRESCO
Echese la necesaria cantidad de hielo en pedacitos par[a]
mediar el vaso, y agréguese:
[…] . . . . . . . . . . . . . . . . . . . 1 cucharada.
[…ca] . . . . . . . . . . . . . . . . . 1 copita
[Mézclese] todo con una cuchara, cuélese en una copa de
[las de] cocktail, y sírvase.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 65. Princeton Cocktail.
Gin cocktail with one squirt of seltzer on top.
Seite 50. Gin Cocktail.
1 dash Bitters
100% Gordon Dry Gin
1/2 glass cracked ice.
Stir and strain; twist a piece of lemon peel and serve.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 72. Union League Cocktail.
1 dash Orange Bitters
40% Port Wine
60% Tom Gin.
Stir well.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 26. Princeton Cocktail.
2 dashes Lime Juice
1 jigger El Bart Gin
Shake well in a mixing glass with cracked ice, strain into cocktail glass and
serve with an olive.
1920 Anonymus: Good Cheer. Seite 23. Union League Cocktail.
1 dash orange bitters.
1/3 shot port wine.
2/3 shot Torn gin. Stir well.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 56. Princeton Cocktail.
2 dashes of Orange Bitters, 1 teaspoonful of Port
Wine, 1 glass of Old Tom Gin.
Shake well and strain. Squeeze lemon peel on
top.
1926 Anonymus: The Cocktail Book. Seite 24. Princeton Cocktail.
Use Mixing Glass.
THREE dashes orange bitters; three-
quarters Tom gin. Fill -with ice, mix,
and strain into a cocktail glass. Add one-
quarter port wine carefully, and let it settle
to bottom before serving.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 73. Princeton Cocktail.
2 dashes of Orange Bitters, 1 teaspoonful of Port
Wine, 1 glass of Old Tom Gin.
Shake well and strain. Squeeze lemon peel on
top.
1927 Anonymus: El arte de hacer un cocktail. Seite 60. Princeton.
Vasito de ginebra inglesa.
1 ó 2 gotas Orange bitters.
Chorrito de agua mineral carbonatada.
Bátase bien y sírvase.
1927 Anonymus: El arte de hacer un cocktail. Seite 74. Union Club.
Gota de Orange bitters.
1/3 vino Oporto.
2/3 ginebra.
Bien batido.
1927 Anonymus: The Cocktail Book. Seite 24. Princeton Cocktail.
Use Mixing Glass.
THREE dashes orange bitters; three-
quarters Tom gin. Fill with ice, mix,
and strain into a cocktail glass. Add one-
quarter port wine carefully, and let it settle
to bottom before serving.
1927 Harry McElhone: Barflies and Cocktails. Seite 54. Princeton Cocktail.
2 dashes of Orange Bitters, 1 teaspoonful of Port Wine,
1 glass of Old Tom Gin.
Shake well and strain. Squeeze lemon peel on top.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 75. Princeton Cocktail.
1 jet Porto Blanc, 2 jets Bitter Orange,
1 verre Old Tom Gin.
1927 Piero Grandi: Cocktails. Seite 48. Princeton Cocktail.
2 gouttes d’Orange Bitters, une cuillerée à thé
de Port wine, un verre de Old Tom Gin. Mé-
langez bien et versez. Ajoutez un peu de pelure
de citron.
1928 Charles Nicholas Reinhardt: „Cheerio“. Seite 16. Crimson Cocktail.
Mix in a shaker one part dry gin with a dash of
orange bitters. Ice, shake and pour into a glass. Then
pour over this a half portion of Port wine. Allow it to
settle without stirring before serving.
1930 Anonymus – Cocktails by „Jimmy“ Late of Ciro’s London. Seite 64. Princeton.
4 parts Old Tom Gin
1 part Port Wine
2 dashes Orange Bitters per cocktail
Squeeze a piece of lemon peel on top.
1930 Anonymus: Here’s How. Seite 15. Princeton Cocktail.
1/3 shot creme de menthe white. Frappe.
Gin Cocktail with one squirt seltzer on top.
1930 Charles Nicholas Reinhardt: „Cheerio“. Seite 9. Crimson Cocktail.
Mix in a shaker one part dry gin with a dash of orange
bitters. Ice, shake and pour into a glass. Then pour over
this a half portion of Port wine. Allow it to settle without
stirring before serving.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide. Seite 59. Princeton Cocktail.
A mixing-glass half-full of fine ice
Three dashes of Orange Bitters
One and a half ponies of Tom Gin
Mix, strain into cocktail glass
Add half a pony Port Wine carefully, and
let it settle in the bottom of the cocktail
before serving
To old Nassau, with best wishes from new Nassau.
We suggest they serve this to the football
team just before game time. Place your money
on the Tiger, boys!
1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 25. Honolulu Cocktail.
1 jet Porto blanc, 2 jets Bitter orange, 1 verre Old
Tom Gin.
1930 Gerardo Corrales: Club de cantineros. Seite 67. Union League Cocktail.
Gotas orange bitters.
1/3 vino Oporto.
2/3 ginebra Old Tom. Revuélvase.
1930 Gerardo Corrales: Club de cantineros. Seite 57. Princeton Cocktail.
Gin . . . . . . . . . . . . . 3/4 jigger Port . . . . . . . . . . . 1/4 jigger
. Orange Bitters . . . . . 2 dashes
Shake gin and bitters well with ice, strain into chilled cocktail glass, add
port and let settle before serving.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 129. Princeton Cocktail.
2 Dashes Orange Bitters.
1/3 Port Wine.
2/3 Tom Gin.
Stir well and strain into cock-
tail glass. Squeeze lemon peel
on top.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 68. Princeton Cocktail.
2 dashes of Orange Bitters, 1 teaspoonful of Port
Wine, 1 glass of Old Tom Gin.
Shake well and strain. Squeeze lemon peel on
top.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 26. Princeton.
1/2 Irish Whiskey
1/2 Italian Vermouth
Orange juice
Shake well and strain into cocktail glass.
For Sons of
Old Nassau.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 70. Princeton.
Gin . . . . . . . . . . . 3/4 jigger Port . . . . . . . . . . 1/4 jigger
. Orange Bitters …2 dashes
Shake gin and bitters well with ice, strain into chilled cocktail glass, add
port and let settle before serving.
1931 Albert Stevens Crockett: Old Waldorf bar Days. Seite 157. Princetone.
After a college somewhere in New Jersey, which used to
send a lot of young men to the Waldorf Bar. Or, at least,
they came.
Dash of Orange Bitters
Two-thirds jigger Tom Gin
Stir; strain; fill with Seltzer
1931 Albert Stevens Crockett: Old Waldorf bar Days. Seite 168. Union League.
Dash of Orange Bitters
One-third Port Wine
One-third Tom Gin
Stir; strain
Seite 103:
The Waldorf Bar served a Racquet Club, a Riding
Club and a Union League Club cocktail, thus honoring
certain social and representative New York institutions.
1932 James A. Wiley: The Art of Mixing. Seite 33. Princeton Cocktail.
Pinch 2 dashes of orange bitters into 1 teaspoon-
ful of Port Wine, add 1 portion of Gin, plenty
ice, wave shaker and pour.
1932 Jimmy: The Green Cocktail Book. Seite 64. Princeton.
4 parts Old Tom Gin
1 part Port Wine
2 dashes Orange Bitters per cocktail
Squeeze a piece of lemon peel on top.
1933 Anonymus: Hollywood’s Favorite Cocktails. Seite 23. Hi Ho Cocktail.
2 Dashes Orange Bitters
1/3 Port Wine
2/3 Tom Gin
Stir well and strain into cocktail
glass. Squeeze lemon peel on
top.
1933 Anonymus: Lest We Forget. Seite 18. Princeton Cocktail.
Use Mixing Glass
Two dashes orange bitters.
Three-quarters gin.
Fill with ice.
Strain into cocktail glass; add one good
dash of port wine carefully and let it settle to
the bottom before serving. Lemon on top.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 106. Princeton Cocktail.
2 dashes Orange Bitters,
Teaspoonful of Port Wine,
Glass of Old Tom Gin.
1933 Anonymus: The Bartender’s Friend. Seite 115. Princeton Cocktail.
Tom Gin Into a shaker put some fine ice, 1 stiff
Port Wine jigger of gin, and 2 dashes of bitters.
Orange Bitters Shake and strain into a cocktail glass.
. Carefully slip into the glass 1 teaspoon-
. ful of port so that it will settle grad
. ually.
1933 Anonymus: The Cocktail Book. Seite 24. Princeton Cocktail.
Use Mixing Glass.
THREE dashes orange bitters; three-
quarters Tom gin. Fill with ice, mix,
and strain into a cocktail glass. Add one-
quarter port wine carefully, and let it settle
to bottom before serving.
1933 Antonio Josa: Cocktelera Universal. Seite 32. Mariposa Cocktail.
1/3 de vino de Oporto.
1/3 de Dry Gin.
1/3 de Orange Bitters.
1933 George A. Lurie: Here’s How. Seite 67. Princeton.
Gin . . . . . . . . . . 3/4 jigger Port . . . . . . . . . . . 1/4 jigger
. Orange Bitters . . . 2 dashes
Shake gin and bitters well with ice, strain into chilled cock
tail glass, add port and let settle before serving.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 129. Princeton Cocktail.
2 Dashes Orange Bitters.
1/3 Port Wine.
2/3 Tom Gin.
Stir well and strain into cock-
tail glass. Squeeze lemon peel
on top.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 105. Union League Cocktail.
1 dash orange bitters
40% port wine
60% gin
Stir well.
1934 American Traveling Mixologists (Charles C. Mueller, Al Hoppe Sr., A. V. Guzman & James Cunningham): Pioneers of Mixing at Elite Bars 1903-1933. Princeton. 2/3 Brandy; 2 dashes Italian vermouth; 2 dashes pineapple juice; Dash bokers or picon bitters; Glass No. 1. Shake.
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 49. Union League Cocktail.
1 dash Orange Bitters 2/3 jigger Tom Gin. Stir
1/3 jigger Port Wine well
1934 Anonymus: The Complete Bartender’s Guide. Seite 114. Princeton Cocktail.
(Use mixing glass.)
2 dashes orange bitters.
3/4 Tom gin.
Fill with ice; strain into cocktail glass; add 1 good dash of port
wine carefully and let it settle to the bottom before serving;
lemon on top.
1934 Charles Nicholas Reinhardt: Punches and Cocktails. Seite 9. Crimson Cocktail.
Mix in a shaker one part dry gin with a dash of orange
bitters. Ice, shake and pour into a glass. Then pour over
this a half portion of Port wine. Allow it to settle without
stirring before serving.
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 96. Princeton Cocktail No. 1.
1 Gin
1 French Vermouth
Ice. – Add Juice of 1/2 Lime. Stir, strain
and serve.
Place an Olive in the glass if desired.
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 96. Princeton Cocktail No. 2.
2 Gin
1 Port Wine
Orgeat Bitters, 3 Dashes
Ice. – Stir, strain. Add a Lemon Twist.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 81. Princeton Cocktail.
2 dashes of Orange Bitters, 1 teaspoonful of Port
Wine, 1 glass of Old Tom Gin.
Shake well and strain. Squeeze Lemon Peel on
top.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 105. Union League Cocktail.
1 dash orange bitters
40% port wine
60% gin
Stir well.
1934 Jean Robert Meyer: Bottoms Up. Seite 29. Princeton Cocktail.
Two or three dashes of orange bitters,
one or two ounces of gin, half ounce of
port wine. Shake and strain into cocktail
glass.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 72. Princeton Cocktail.
2 Dashes Lime Juice
1 Jigger Gin
1 Jigger French Vermouth
Stir well with cracked ice, strain into glass
and serve with an Olive.
Use glass number 4
1934 Magnus Bredenbek: What Shall We Drink. Seite 27. Princeton Cocktail.
Anyone would feel like a “Tiger” after a game with Yale,
for instance, drinking this Princeton concoction: Into a tumb-
ler with cracked ice pour one and a half ounces of Gin, pre-
ferably “dry,” a quarter teaspoon of Orange Bitters, a tea-
spoon of “gum,” and stir well to chill and mix ingredients.
Strain into cocktail glass and top off with a half ounce of
Port Wine, or Benedictine or Catawba, if you prefer, floating
it on top of the Gin. A bit of lemon peel is nice.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 72. Princeton Cocktail.
2 Dashes Lime Juice
1 Jigger Gin
1 Jigger French Vermouth
Stir well with cracked ice, strain into glass
and serve with an Olive.
Use glass number 4
1934 Tom & Jerry: How to Mix Drinks [collectiv1801]. Seite 114. Princeton Cocktail.
(Use mixing glass.)
2 dashes orange bitters.
3/4 Tom gin.
Fill with ice; strain into cocktail glass; add 1 good dash of port
wine carefully and let it settle to the bottom before serving;
lemon on top.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 86. Hi Ho.
Gin . . . . . . . . . . . . . . . 1/2 jigger Port Wine . . . . . . . . 1/4 jigger
. Orange Bitters . . . . . . 1 dash
Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 139. Princeton.
Gin . . . . . . . . . . . . . . . 3/4 jigger Port . . . . . . . . . . . . . . . . 1/4 jigger
. Orange Bitters . . . . . . 2 dashes
Shake gin and bitters well with ice, strain into chilled cocktail glass,
add Port and let settle before serving.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 75. Union League.
Dash of Orange Bitters
One-third Port Wine
Two-thirds Tom Gin (Stir)
Seite 22:
The Waldorf Bar served a Racquet Club, a Riding Club
and a Union League Club cocktail, thus honoring certain
social and representative New York institutions.
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 218. Porto Dash.
Two parts Dry Gin
One part Port Wine
One dash orange bitters
1935 Leo Cotton: Old Mr. Boston. Seite 103. Princeton Cocktail.
1 Jigger Old Mr. Boston Dry
Gin
1 Jigger French Vermouth
2 Dashes Lime Juice
Stir well with cracked ice and strain
into 3 oz. Cocktail glass and serve
with an Olive.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 128. Princeton.
2/3 Gin
1/3 Porto
2 ds. Orange Bitter
1936 Anonymus: Cocktails, Drinks and Snacks. Seite 11. Princeton Cocktail No. 1.
2 oz. Gin
1 oz. French Vermout
Ice, add juice of 1-2 lime, stir, strain into cocktail glass,
add one olive.
1936 Bill Edwards: Drinks. Seite 57. Princeton.
4 parts Old Tom Gin
1 part Port Wine
2 dashes Orange Bitters per cocktail
Squeeze a piece of lemon peel on top.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 37. Princeton.
In mixing-glass: a dash of Or-
ange Bitters, half Gin, half white
Port; stir slightly and serve.
1937 Julio Castro: Autococktail „Castro“. Seite 32. Calamuchita.
R. 1/2 Ginebra Rancho
1/2 Oporto Real 1820 (etiqueta gris)
1 Chorrito de Bitter Aromatique Herwig
Sírvase en copa No 7.
1937 Salvador Trullos Mateu: Recetario internacional de cockt-tails. Seite 124. Union League Cock-Tail.
Gotas orange bitters.
Tercera parte vino Oporto.
Dos terceras partes ginebra Old Tom.
Revuélvase.
1938 Anonymus: Cocktails. Seite 5. The Princeton Cocktail.
1 Pony Gin
1/2 Pony White Creme de Menthe
Serve In a highball glass with ice. Fill with
seltzer.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 135. Princeton Cocktail.
3/4 Dry Gin
1/4 Port Wine
2 dashes Orange Bitters
Shake well
Strain into Cocktail Glass
Dash with Port
1940 Anonymus: Professional Mixing Guide. Seite 48. Princeton Cocktail.
3/4 Gin, 1/4 Port Wine, 2 dashes Or-
ange Bitters. Stir thoroughly in
cracked ice and strain into cocktail
glass. Twist Lemon Peel on top, for oil.
Seite 9:
Orange bitters, Lemon bitters and
Lime bitters are important as flavorings
in a number of different drinks, particularly
when a fragrant aroma is sought.
For example, you can’t make a Princeton
cocktail without Orange bitters, or
a New Orleans cocktail without Peychaud’s,
any more than you can make a
genuine Manhattan without Angostura
Bitters.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 91. Princeton Cocktail.
3/4 part Gin
1/4 part Port Wine
2 dashes Orange Bitters
Stir thoroughly in cracked ice and
strain into cocktail glass. Garnish with a twist of lemon
peel.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 72. Princeton Cocktail.
2 Dashes Lime Juice
1 Jigger Gin
1 Jigger French Vermouth
Stir well with cracked ice, strain into glass
and serve with an Olive.
Use glass number 4
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 96. Princeton Cocktail No. 1.
1 Gin
1 French Vermouth
Ice. — Add Juice of 1/2 Lime. Stir, strain
and serve.
Place an Olive in the glass if desired.
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 96. Princeton Cocktail No. 2.
2 Gin
1 Port Wine
Orgeat Bitters, 3 Dashes
Ice. — Stir, strain. Add a Lemon Twist.
1944 Nick Thomas: Bartender’s Friend. Princeton.
1 oz. Dry Gin
1 oz. Port Wine
1 Dash Orange Bitters
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 248. Princeton.
1 part Port
3 parts Gin
2 dashes Orange Bitters to each drink
Authorities differ as to the proper mixing of this drink.
Under one version, all the ingredients are stirred together;
under another version the gin and bitters are
shaken with crushed ice, poured into a chilled cocktail
glass, and the port is then poured into the glass
and allowed to settle through the gin and bitters. A
twist of lemon over the top.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 351. Princeton No. 1.
1 parte de ginebra.
1 parte de vermouth fran-
cés.
El jugo de 1/2 limón criollo.
Hielo. Revuélvase, cuéle-
se y sírvase, poniéndose en
la copa, si la desean, una
aceituna.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 351. Princeton No. 2.
2 partes de ginebra.
1 parte de vino de Oporto.
3 chorros de Orgeat Bitters.
Hielo. Revuélvase, cuéle-
se y sírvase con una tira re-
torcida de cascara de limón
francés.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 351. Princeton No. 3.
1/3 vasito menta blanca fra-
ppé.
Gin coctel con agua Setz
arriba.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 398. Union League.
1/3 vino de Oporto.
2/3 Ginebra Old Tom.
Gotas de Orange Bitters.
Hielo. Revuélvase, cuéle-
se y sírvase.
1948 Trader Vic: Bartender’s Guide. Seite 137. Hi Ho Cocktail.
1 oz. gin 1/2 oz. white port
. 1 dash orange bitters
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 170. Princeton Cocktail 1.
1 1/2 oz. gin 1/2 oz. port wine
. 2 dashes orange bitters
Shake gin and orange bitters with cracked ice; strain into
chilled cocktail glass; add port and let settle before pouring.
1948 Trader Vic: Bartender’s Guide. Seite 170. Princeton Cocktail 2.
1 1/2 oz. gin 1 1/2 oz. French vermouth
. 2 dashes lime juice
Stir with cracked ice; strain into chilled double cocktail
glass. Serve with olive.
1949 Anonymus: Professional Mixing Guide. Seite 51. Princeton Cocktail.
2 dashes Orange bitters, 3/4 Gin,
1/4 Port Wine, stir thoroughly in
cracked ice and strain into a cock-
tail glass. Twist Lemon Peel on top
for oil
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 420. Princeton-Cocktail.
2 d. Orangebitter, 1/3 Portwein, 2/3 Gin. Kurz schütteln.
Das Aroma von einem Stückchen Zitronenschale darauf
pressen.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 69. Princeton.
1 jigger French Vermouth 2 dashes Lime Juice
. 1 jigger Gin
Stir with cracked ice and strain. Serve with olive.
1951 Anonymus: L’abc per miscelare i cocktails. Seite 44. Princeton.
2 spruzzi di Bitter d’arancio, un cucchiaino
di Porto, un bicchierino di Old Rider’s Gin.
Scuotere bene , colare e servire con buccia
di limone.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 197. Princeton.
2/3 dry gin
Dash orange bitters
Serve in Delmonico glass. Add ice. Stir, and fill
with club soda.
1952 Anonymus: Cocktails. Seite 89. Princeton.
Dans le verre à mélange:
Un trait d’orange bitters,
1/2 de gin,
1/2 de porto blanc,
Remuer vivement et servir.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 125. Princeton.
Dash of orange bitters
2/3 jigger Tom gin
Stir; fill with seltzer
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 125. Union League.
Dash of orange bitters
1/3 port wine
2/3 Tom gin (stir)
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 78. Princeton.
2/3 Gin.
1/3 Port Wine.
Dash Orange Bitters.
Lemon Peel on top.
Stir and Strain.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 257. Princeton.
1 part Port
3 parts Gin
2 dashes Orange Bitters to each drink
Authorities differ as to the proper mixing of this drink. Under one
version, all the ingredients are stirred together; under another version
the gin and bitters are shaken with crushed ice, poured into a chilled
cocktail glass, and the port is then poured into the glass and allowed
to settle through the gin and bitters. A twist of lemon over the top.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 98. Princeton Cocktail.
1 oz. Dry Gin
1 oz. Dry Vermouth
Juice 1/2 Lime
Stir well with cracked Ice and strain into 3 oz. Cock-
tail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 53. Crimson Cocktail.
1 1/2 oz. Old Mr. Boston Dry Gin
2 Teaspoons Lemon Juice
1 Teaspoon Grenadine
Shake well with cracked Ice and strain
into 3 oz. Cocktail glass, leaving
enough room on top to float 3/4 oz.
Port Wine.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 119. Princeton Cocktail.
1 oz. Old Mr. Boston Dry Gin
1 oz. French Vermouth
Juice 1/2 Lime
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 78. Princeton.
2/3 Gin.
1/3 Port Wine.
Dash Orange Bitters.
Lemon Peel on top.
Stir and Strain.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 59. Princeton.
1 Jigger Dry Gin
1/3 Jigger Port
2 Dashes Orange Bitters
Stir with ice and strain into glass.
Serve with a twist of Lemon Peel.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 75. Princeton.
Shaker, glace
3/4 Dry Gin
1/4 Porto
2 traits Orangebitter
Bien frapper au shaker et
passer dans verre à cocktail.
Essence de citron.
Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 48. Princeton.
2 parts gin 1 part port wine
. 2 dashes orange bitters
Stir with ice, strain, and serve in a cocktail glass with a
twist of lemon peel. Use only one dash of bitters and
you may call this a Porto Dash. The barman at Henri’s
in New York does.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 78. Princeton.
2/3 Gin.
1/2 Port Wine.
Dash Orange Bitters.
Lemon Peel on top.
Stir and Strain.
1963 Luigi Veronelli: I cocktails. Seite 225. Princeton Cocktail.
1 bicchiere e 1/2 di old-tom gin
1/2 bicchiere di porto bianco
2 gocce di orange bitter
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
il gin ed il porto e mescolarli usando l’apposito cucchiaio;
aggiungere l’orange bitter. Mescolare piuttosto forte, lasciar
riposare uno o due secondi, riprendere infine a mescolare
ma lentamente. Servire subito.
1963 Luigi Veronelli: I cocktails. Seite 260. Union League Cocktail.
1 bicchiere e 1/3 di old-tom gin
2/3 di bicchiere di porto bianco
4 gocce di orange bitter
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
l’old-tom gin ed il porto e mescolarli usando l’apposito
cucchiaio; aggiungere l’orange bitter. Mescolare piuttosto
forte, lasciar riposare uh secondo, riprendere infine a
mescolare ma lentamente. Servire subito.
1964 Anonymus: Manual del Bar. Seite 140. Princeton.
2/3 Dry Gin.
1/3 Vino Oporto.
2 golpes de Bitter Orange.
Piel de limón retorcida.
Vaso mezclador.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 81. Princeton.
2/3 Gin.
1/3 Port Wine.
Dash Orange Bitters.
Lemon Peel on top.
MIXING GLASS.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 39. Princeton Cocktail.
1 1/2 ounces dry gin 2 dashes orange bitters
1/2 ounce port wine
Stir with cracked ice. Strain into cocktail glass. Serve with twist of
lemon peel.
1972 Leo Cotton: Old Mr. Seite 78. Princeton Cocktail.
1 oz. Old Mr. Boston Dry Gin
1 oz. Dry Vermouth
Juice 1/2 Lime
Stir will with cracked ice and strain
into 3 oz. cocktail glass.
1976 Anonymus: International Guide to Drinks. Seite 61. Princeton.
2/3 gin
1/3 port wine
Dash orange bitters
Twist lemon peel
Mixing glass
1976 Harry Craddock: The Savoy Cocktail Book. Seite 129. Princeton Cocktail.
2 Dashes Orange Bitters.
1/3 Port Wine.
2/3 Gin.
Stir well and strain into cocktail
glass. Squeeze lemon peel
on top.
1977 Stan Jones: Jones’ Complete Barguide. Seite 261. Crimson Cocktail.
Cocktail Glass Shake
1-1/2 oz gin
1/4 oz lemon juice
1/4 tsp sugar
Float 3/4 oz port wine
1977 Stan Jones: Jones’ Complete Barguide. Seite 373. Princeton.
Cocktail Glass Stir
1-1/2 oz gin
1 oz port
2 dashes orange bitters
Lemon twist optional
Variation
1 oz gin
1 oz dry vermouth
1/2 oz lime juice
Olive
Variation
Cocktail Glass Stir
Hiball Glass Build
1-1/2 oz Old Tom gin
2 dashes orange bitters
Fill with soda, ice
1979 Fred Powell: The Bartender’s Standard Manual. Seite 68. Princeton Cocktail.
1 jigger Gin
1/3 jigger Port
2 Dashes Orange Bitters
Stir with ice. Strain into
cocktail glass. Serve with a
twist of lemon peel.
2008 Anthony Giglio & Jim Meehan: Mr. Boston. Seite 64. Crimson Cocktail. 1 1/2 oz. Gin; 2 tsps. Lemon Juice; 1 tsp. Grenadine; 3/4 oz. Port. Shake first three ingredients, strain, float the port on top.
explicit capitulum
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