Old Tom Cocktail — The Cocktail Ontologist

Variants (3)

156 Recettes de Boissons Americaines by Niels Larsen (1899, p.6) — Larsen 1899, cocktails section

1 zest	lemon peel — zeste de citron	acid
1 Madeira glass	Old Tom gin — old tom gin	base
2 teaspoon	simple syrup — sirop de sucre	base
6 drop	Angostura bitters — angostura	bitter
1 teaspoon	curacao	modifier

Stir with crushed ice, strain into a cocktail glass, add expressed lemon peel, and serve with small straws.

Garnish: Expressed lemon peel

Ice: Crushed ice

El Bar Americano en España by Pedro Chicote (1927, p.65)

	ice — Unos pedacitos de hielo	base
	Old-tom-gin — Used to fill the drink.	base
4 drops	Angostura bitters — Angostura	bitter
1 copita	Curaçao — Source omits the repeated unit and uses dash shorthand.	modifier
1 coffee spoon	jarabe de azúcar	sweetener

Garnish: guinda

Ice: Ice

Cocktails by Pedro Chicote (1928, p.194) — Cherry garnish

4 drops	Angostura bitters — Angostura	base
	Old Tom gin — Fill the glass with Old Tom gin before serving.	base
1 coffee spoon	curacao	modifier
1 coffee spoon	simple syrup — Jarabe de azucar	sweetener

Build in a large glass over ice, fill with Old Tom gin, and serve in a cocktail glass with a cherry.

Garnish: Cherry

Ice: Ice pieces

This matters because it preserves a sweetened Old Tom aromatic with both curacao and cherry garnish in Chicote's Madrid repertoire.

The source presents this as a built large-glass preparation passed into cocktail service rather than a standard shaken formula.

See also: Gin Cocktail, Orange Cocktail