Lone Tree Cocktail

Lone Tree Cocktail

2 Dashes Orange Bitters.
1/3 Italian Vermouth.
1/3 French Vermouth.
1/3 Dry Gin.

Shake well and strain into cocktail glass.

So, apparently, the authors of the Savoy Cocktail book came into a bit of hot water for publishing this version of the Lone Tree.

In the second edition of the Savoy, they included the following at the back of the book:

Lone Tree Cocktail
1/4 Italian Vermouth.
3/4 Gin.
Shake well and strain into cocktail glass.

A friend of mine wrote to me recently from Paris, giving the Savoy Cocktail Book a little well merited praise.

He objected, however, to the formula for the “LONE TREE COCKTAIL” on page 97 of this book, and explained his objection by giving the history of the origin of this cocktail. The following is the gist of this history.

“Round about the year 1900 a prominent member of a well-known club a few miles from Astor, Massachusetts, propounded to his fellow-members the startling theory that it was possible to concoct a cocktail without the addition of bitters. Hitherto bitters had always been considered to be an essential ingredient of all cocktails.  With some diffidence the members of the club decided on the principle that a brave man will try anything once, to give the theory a chance.  The result was an immediate success and the launching of a bitterless cocktail upon an astonished world. It was called after its inventor’s property, Lone Tree Farms and consisting simply of 3 parts Gin to one part of Italian vermouth, shaken very thoroughly in ice so that the melted ice formed about one quarter of the finished potion. No French Vermouth was used ; indeed, at that date, French vermouth was practically unknown in America.”

The original theory of the bitterless cocktail was that bitters were bad for the human system but, like so many other theories, it appears to have no facts to support it, and the question of the beneficial or contrary effect of bitters in a cocktail is still one with which some of the greatest scientists of the day are constantly investigating without arriving at any satisfactory answer.

Anyway, while looking through various cocktail books, I found a version of the Lone Tree in a recently acquired version of Jacques Straub’s “Drinks” from 1914.

His version of the Lone Tree is about the same as above, 2/3 Gin & 1/3 Italian Vermouth, except that it calls for Tom Gin.


Lone Tree Cocktail

Lone Tree Cocktail

1 1/2 oz Tanqueray Malacca Gin. (Thanks again Mike and Jenny!)
3/4 oz Carpano Antica Vermouth.
dash Depaz Cane Syrup.

Stir well and strain into a cocktail glass. Lemon Peel

A tasty and bittersless cocktail, who’d a thought? Welcome to the future!

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

3 thoughts on “Lone Tree Cocktail

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