Tract · Cocktails

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

Taxi Cocktail

Straub's Taxi Cocktail fraps dry gin and French vermouth with lime juice and absinthe.

anise · citrus · dry · aperitif · formal

Served in Cocktail glass. Ice: Frappe.

Family

Variants (2)

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.49) — Straub 1913

2 barspoonfulsLime juice (fresh) — Lime Juiceacid
0.5 jiggerdry gin — Dry Ginbase
0.5 jiggerFrench vermouth — French Vermouthbase
2 barspoonfulsGreen absinthe — Absinthebase
  1. Frappe.
  2. Serve in a cocktail glass.

Ice: Frappe

This matters because it keeps a heavily absinthe-lifted dry gin branch visible inside the pre-war aperitif field.

The frappe treatment is the important service note; Straub is cooling and sharpening the drink aggressively.

Cocktails by Pedro Chicote (1928, p.224) — French vermouth and absinthe

1 tablespoonAbsinthe — Ajenjobase
0.5 copitaEnglish gin — Ginebra inglesabase
1 tablespoonlemon juice — Jugo de limonbase
0.5 copitaFrench vermouth — Vermut francesmodifier
  1. Shake and serve in a cocktail glass.

Ice: Cracked ice

This matters because it preserves a lemon-and-absinthe gin sour branch under a strong period name in Chicote.

See also: Side-Car Cocktail, Raimundo Cocktail