Princeton Cocktail

Princeton Cocktail

Princeton Cocktail.
2 Dashes Orange Bitters. (Angostura)
1/3 Port Wine. (3/4 oz Ficklin Tinta Port)
2/3 Tom Gin. (1 1/2 oz Hayman’s Old Tom Gin)

Stir well and strain into cocktail glass. Squeeze lemon peel on top.

I thought that was pretty good. A sort of variation on the Martinez with Port instead of Sweet Vermouth. Lighter and a bit more winey. However, when I posted the picture of this drink on my flickr photostream, I got an unexpected comment from Michael Dietch (A Dash of Bitters)

I love this drink, but not made in this way. In Imbibe (the book, not the mag), Dave Wondrich has a variant in which he slides the port gently down the side of the cocktail glass, instead of stirring it all together. This way, the port layers underneath the gin, and gradually mixes with the gin as you drink.

I love when others do my research for me, especially those as erudite as Mr. Dietch!

And look how pretty it is when prepared in that way!

Princeton Cocktail*

*Hijacking this photo taken by Michael’s wife.

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.

5 thoughts on “Princeton Cocktail

  1. Pingback: Twitted by danielleporcino

  2. Maybe it’s just me, but I think anything called a Princeton cocktail should have an Applejack base…

  3. KD, not knowing much about Ivy League schools, I’m not sure if that is a dig or what. Why wouldn’t it be appropriate for the “Princeton” cocktail to have an applejack base?

  4. Hi Erik. We decided to make a Princeton Cocktail tonight and were all set to mix the port with the gin and bitters until we read your post. It does indeed look prettier with the port slowly poured down the side of the cocktail. Strong on first sip, but, as a transitional cocktail, it has a lovely winey finish.

    On another note, upon reading the comments, the Princeton Cocktail should have applejack as an ingredient. Paul, who went to Princeton, never even heard of the Princeton Cocktail until 20 years after graduating. When he heard that the Princeton Cocktail didn’t have applejack, but Tom Gin, he almost (but not really) renounced his affiliation. We say it’s high time for a new Princeton Cocktail for the twenty-first century.

    Paul & Steve

    • Well, the Tinton is nearly the same cocktail with Calvados instead of Gin, so feel free to have at it. What’s the deal with the Applejack connection to Princeton? I went to a state school, so such subtleties are unknown to me. Beer, Brandy, and Rumplemintz…

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