Citrus, orange, juniper
Think of this as a refined gin and juice, fruity but not cloying—a perfect complement to a light lunch, like a cold pasta salad.
This fresh and pleasantly acidic cocktail once rivaled the Martini (page 46) and the Manhattan (page 41) for popularity. It’s a drink with many progeny, sparking the Satan’s Whiskers with added Grand Marnier or becoming the Income Tax with the addition of Angostura bitters. It morphs into a Maurice Cocktail with a dash of absinthe and is a cousin of the later Monkey Gland (page 88). It even becomes another borough-named drink, the Queens Cocktail, if pineapple is substituted for orange.
2 ounces (60 ml) gin (Plymouth)
½ ounce (15 ml) dry vermouth (Dolin)
½ ounce (15 ml) Italian sweet vermouth (Carpano Antica)
1 ounce (30 ml) fresh orange juice
Dash of orange bitters (Regans’)
Orange twist, for garnish
Shake ingredients with ice and strain into a chilled martini glass. To garnish, twist the peel over the surface of the cocktail to express the oil. Then, rest the peel on the side of the glass.