Tract · Cocktails

Spirit-forward · Built in glass · Historical · complexity 2/5

Salome Cocktail

Straub's Salome Cocktail is a dry gin and split-vermouth aromatic frapped with celery leaves and orange bitters.

dry · vegetal · citrus · aperitif · formal

Served in Cocktail glass. Ice: Frappe with 3 celery leaves.

Family

Variants (3)

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.45) — Straub 1913

0.5 jiggerdry gin — Dry Ginbase
0.25 jiggerItalian vermouth — Italian Vermouthbase
2 dashesorange bitters — Orange Bittersbitter
0.25 jiggerFrench vermouth — French Vermouthmodifier
3 leavesCelery leaves — Celery Leavesother
  1. Frappe with three celery leaves.
  2. Serve in a cocktail glass.

Ice: Frappe with 3 celery leaves

This matters because it preserves a vegetal garnish-and-frappe seam inside the otherwise drier gin and vermouth field.

The celery-leaf frappe is the important service detail; Straub is recording a chilled vegetal treatment rather than a plain Martini variation.

American Drinks by Victor Hugo Himmelreich (1921) — Himmelreich 1921, original recipe by Ruth Rattay

1 liqueur glassAbsinthe base
2 spritzHimbeer base
2 liqueur glassLondon dry gin — Ginbase
2 spritzOrangebitter other
1 small sliceorange slice in sugar sweetener
  1. Stir with clear ice and serve with sugared orange slice.

Garnish: Sugared orange slice

Ice: Clear ice pieces

Cocktails by Pedro Chicote (1928, p.215) — Split-vermouth rum version

0.25 copitarum — Ronbase
orange bitters — A few drops.bitter
0.25 copitaFrench vermouth — Vermut francesmodifier
0.25 copitasweet vermouth — Vermut italianomodifier
  1. Shake and serve in a cocktail glass.

Ice: Cracked ice

This matters because it preserves a spare rum aperitif built on split vermouth rather than juice or syrup.

See also: Bamboo Cocktail, Sanson Cocktail