A classic that seems to have been forgotten. But still top class – like everything else that was first published by Hugo Ensslin in 1916/17. An incomparable blend of apple and port.
50 ml Onsen Goldparmäne (King of the Pippins Apple eau-de-vie) 25 ml Graham’s Natura Reserve Port
There isn’t really much to write about the Tinton cocktail. If you enter it into a search engine, you only get three hits. It doesn’t appear often in old recipe collections either. Unfairly so. It was first published by Hugo Richard Ensslin in 1917, or perhaps even as early as 1916, in the first edition of his book Recipes for Mixed Drinks. Anyone familiar with this book knows that it contains many gems that were published for the first time – and the Tinton Cocktail is one of them.
The meaning of the name is also unclear. One might assume that it is named after the commuter town of Tinton Falls, not far from New York. [1][3] There is also the Tinton Manor plantation, which was established by one of the founding fathers of the United States, Lewis Morris. [1][2]
Since Applejack was also produced in New Jersey, Tinton Manor could be the origin of the cocktail’s name – but that is pure speculation.
The drink itself is a two-part concoction – needless to say, it is particularly important to choose the right ingredients so that they can form a harmonious whole.
I follow my findings on the history of Calvados and Applejack and use apple brandy instead of matured Applejack, with convincing results.
50 ml Onsen Goldparmäne (King of the Pippins Apple eau-de-vie)
25 ml Graham’s Natura Reserve Port
Preparation: 3 3 ice cubes, shaken for 8 seconds (24 times).
There isn’t really much to write about the Tinton cocktail. If you enter it into a search engine, you only get three hits. It doesn’t appear often in old recipe collections either. Unfairly so. It was first published by Hugo Richard Ensslin in 1917, or perhaps even as early as 1916, in the first edition of his book Recipes for Mixed Drinks. Anyone familiar with this book knows that it contains many gems that were published for the first time – and the Tinton Cocktail is one of them.
The meaning of the name is also unclear. One might assume that it is named after the commuter town of Tinton Falls, not far from New York. [1] [3] There is also the Tinton Manor plantation, which was established by one of the founding fathers of the United States, Lewis Morris. [1] [2]
Since Applejack was also produced in New Jersey, Tinton Manor could be the origin of the cocktail’s name – but that is pure speculation.
The drink itself is a two-part concoction – needless to say, it is particularly important to choose the right ingredients so that they can form a harmonious whole.
I follow my findings on the history of Calvados and Applejack and use apple brandy instead of matured Applejack, with convincing results.
Sources
Historical recipes
1917 Hugo Richard Ensslin: Recipes for Mixed Drinks. Seite 32. Tinton.
1/3 Port Wine
2/3 Applejack
Shake well in a mixing glass with cracked ice, strain and serve.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 161. Tinton Cocktail.
1/3 Port Wine.
2/3 Applejack or Calvados.
Shake well and strain into
cocktail glass.
1934 Patrick Gavin Duffy: The official mixer’s manual. Seite 139. Tinton Cocktail.
1/3 Port Wine
2/3 Applejack
Stir well with cracked ice and strain.
Use glass number 1
1934 William T. Boothby: “Cocktail Bill” Boothby’s world drinks. Seite 166. Tinton.
Calvados . . . . . 2/3 jigger Port Wine . . . . . 1/3 jigger
Shake well with ice, strain into chilled cocktail glass and serve.
1935 O. Blunier: The barkeeper’s golden book. Seite 142. Tinton.
1/3 Porto
2/3 Applejack
about 1935 or later “Robert” Buckby & George Stone: The Buckstone book of cocktails. Seite 59. Tinton Cocktail.
2/3 Port Wine, 1/3 Calvados.
Shake and strain.
1936 Frank A. Thomas: Wines, cocktails and other drinks. Seite 199. Red Apple Cocktail.
4 glasses apple brandy 2 glasses Port
1937 United Kingdom Bartenders’ Guild. Tinton.
33 1/3 % Port Wine.
66 2/3 % Apple Jack or Calvados.
Mix and strain into cocktail glass.
1937 William J. Tarling: Café Royal cocktail book. Tinton.
1/3 Port Wine.
2/3 Applejack or Calvados.
Mix and strain into cocktail glass.
1940 Charles: The cocktail book. Seite 90. Tinton Cocktail.
1/6 gill of port,
1/3 gill of applejack brandy.
Use the mixing glass.
1940 Patrick Gavin Duffy: The official mixer’s manual. Seite 139. Tinton Cocktail.
1/3 Port Wine
2/3 Applejack
Stir well with cracked ice and strain.
Use glass number 1
1948 Trader Vic: Bartender’s guide. Seite 89. Tinton Cocktail.
1 oz. calvados 1/2 oz. port wine
Shake with cracked ice; strain into chilled cocktail glass.
1949 Emile Bauwens: Livre de cocktails. Seite 88. Tinton Cocktail.
2 / 3 Calvados –
1 / 3 Porto Rouge –
Frapper
verre à
Tom Moore
cocktail
au shaker et passer dans un
cocktail.
au shaker et passer dans un
cocktail.
1952 Charles: The cocktail bar. Seite 90. Tinton Cocktail.
1/6 gill of port,
1/3 gill of applejack brandy.
Use the mixing glass.
1956 Patrick Gavin Duffy: The official mixer’s manual. Seite 31. Tinton.
2/3 Applejack
1/3 Port Wine
Stir well with ice and strain into
glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 92. Tinton.
Timbale à mélange, glace
2/3 Calvados
1/3 Porto
Bien remuer en timbale et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 161. Tinton Cocktail.
1/3 Port Wine.
2/3 Applejack or Calvados.
Shake well and strain into
cocktail glass.
1977 Stan Jones: Jones’ complete barguide. Seite 416. Tinton.
Cocktail Glass Stir
1-3/4 oz applejack
3/4 oz port
explicit capitulum
*