Tract · Cocktails

Spirit-forward · Stirred · Historical · complexity 3/5

Club Cocktail

An Old Tom gin and Italian vermouth club cocktail with orange bitters and green Chartreuse.

Served in Glass. Ice: Ice.

Variants (9)

Fancy Drinks and Popular Beverages by William Schmidt (1896, p.28) — Fancy Drinks and Popular Beverages 1896, No. 29

0.5 glassfulice base
0.67 drinkOld Tom gin base
2 dashorange bitters bitter
1 dashGreen Chartreuse — green chartreusemodifier
0.33 drinkItalian vermouth — vino vermouthmodifier
2 dashgum syrup — gumsweetener
  1. Stir well with ice, strain, and serve.

Ice: Ice

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.15)

0.5 glassice — Fine icebase
0.67 drinkOld Tom gin base
2 dashorange bitters — Orange bittersbitter
1 wholeCherry — Cherrygarnish
1 dashChartreuse modifier
0.33 drinksweet vermouth — Italian vermouthmodifier
2 dashgum syrup — Gum syrupsweetener
  1. Fill the glass half full with fine ice, add the gum, orange bitters, Chartreuse, vermouth, and Old Tom gin, stir well, strain into a cocktail glass, garnish with a cherry, and serve.

Ice: Ice

Bartenders' Manual by Bartenders Association of America (1913, p.22)

0.5 gobletice — Fine icebase
0.38 drinkOld Tom gin — OCR suggests three-eighths drink.base
2 dashorange bitters — Orange bittersbitter
1 dashChartreuse modifier
0.13 drinkItalian vermouth — OCR suggests one-eighth drink.modifier
2 dashgum syrup — Gum syrupsweetener
  1. Stir well with ice and serve with a cherry.

Garnish: Cherry

Ice: Fine ice

The Ideal Bartender by Tom Bullock (1917, p.33) — Bullock 1917

2 dashesAngostura bitters — Angostura Bittersbase
1 jiggerbrandy base
champagne — Source says to dash with Champagne rather than giving a fixed measure.other
2 dashespineapple syrup — Pineapple Syrupsweetener
  1. Fill a large bar glass half full with shaved ice.
  2. Stir, strain into a cocktail glass, dress with berries, dash with Champagne, twist lemon skin over the drink, and serve.

Garnish: Berries and lemon peel

Ice: Shaved ice

This matters because it preserves a sparkling dressed brandy branch in compact service rather than only bowl or goblet Champagne forms.

The tiny Champagne finish is part of the point; this is not just a plain brandy cocktail with fruit pasted on.

Cocktails (Metropolitan Club Washington DC) by Metropolitan Club, Washington, D.C. (1920) — Metropolitan Club standard cocktail

0.67 partLondon dry gin — Holland Ginbase
0.33 partsweet vermouth — Italian Vermouthbase
2 dashAngostura bitters bitter
  1. Stir well.

Ice: Ice

Manual del Barman by Antonio Fernandez (Tony) (1924) — Tony 1924, green Chartreuse vermouth gin

1 chorroGreen Chartreuse base
0.5 copaLondon dry gin — dry ginbase
0.5 copavermouth Torino modifier
ice other
  1. Stir with ice in a large glass and serve in a cocktail glass.

Ice: Ice

L'Art du Shaker by Dominique Migliorero (1925, p.18)

0.5 partCanadian Club whisky — Canadian Club Whiskybase
2 dashorange bitters — Orange bittersbase
1 wholeCherry — Cherrygarnish
0.25 partItalian vermouth — Turin vermouthmodifier
0.25 partyellow chartreuse — Chartreuse jaunemodifier
  1. Stir very cold in a mixing glass and serve with a cherry.

Garnish: Cherry

El Bar Americano en España by Pedro Chicote (1927, p.53)

ice — 3 ó 4 pedacitos de hielobase
whisky Canadian Club — Use as the remaining volume.base
4 dropsAngostura bitters — Angosturabitter
8 dropsgranadina sweetener
  1. Agítese muy bien y sírvase en copa de cocktail, añadiéndole una guinda.

Garnish: guinda

Ice: Ice

Cocktails by Pedro Chicote (1928, p.128) — Canadian Club branch

4 dropsAngostura bitters — Angosturabase
Canadian Club whisky — Whisky Canadian Clubbase
8 dropsGrenadine — Granadinasweetener
  1. Shake very well and serve in a cocktail glass, adding a cherry.

Garnish: Cherry

Ice: 3 to 4 pieces ice

This matters because it preserves a branded Canadian whisky branch inside Chicote's Madrid canon.

See also: Whiskey Cocktail, Club Cocktail