Tract · Cocktails

Spirit-forward · Stirred · Historical · complexity 2/5

Crimson Cocktail

Crimson Cocktail combines French vermouth, Sloe gin, bitters, and a tangerine-peel and cherry finish.

Served in Cocktail glass. Ice: Ice.

Variants (2)

Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm (1906, p.46)

2 dashesorange bitters — Orange bittersbase
2 liqueur-glassessloe gin — Sloe ginbase
1 dashAngostura bitters bitter
1 liqueur-glassdry vermouth — French vermouthmodifier
  1. Fill the mixing glass with ice, stir well, strain into a cocktail glass, twist tangerine peel on top, garnish with a cherry, and serve.

Garnish: Tangerine peel and cherry

Ice: Ice

Cheerio! A Book of Punches and Cocktails by Charles (1928, p.20)

1 partdry gin base
1 dashorange bitters bitter
ice — For shaking.other
0.5 portionport wine — Port wineother
  1. Mix the dry gin and orange bitters in a shaker with ice, shake, and pour into a glass.
  2. Pour the Port wine over the top, allow it to settle without stirring, and serve.

Ice: Ice

See also: Dubonnet Cocktail, Pearl Cocktail

Source says to allow the Port to settle without stirring.