Gin and Juice

The original recipe, as transcribed in 1993 by famed mixologist Calvin Broadus, calls for Seagram's Gin and an indo accompaniment, with each drinker providing his own cup and (hopefully) chipping in on the alcohol purchase. A fancier version, often attributed to Andre Young, uses Tanqueray and is typically accompanied by the bubonic chronic. Both recipes are delicious, but I find that the first produces a more contemplative, "laid back" effect, while the second poses greater challenges.

There are so many other flavors at play here that using Tanqueray seems like an unnecessary extravagance. I opted for a less expensive gin and it was just fine.

Lovely drink I have often enjoyed under a different name, the venerable Bronx cocktail. This recipe is essentially the same as a Bronx. Here is the Food Network recipe: In a cocktail shaker, combine 1 ounce gin, 2 ounces orange juice and 1/2 ounce each sweet and dry vermouth. Shake with ice for 30 seconds, then strain into a cocktail glass; garnish with an orange twist.