Bronx — The Cocktail Ontologist

Variants (8)

Cocktail-Ology by Count Benvenito Martini (1916) — Cocktail-Ology, gin drinks section

1 part	Orange juice (fresh) — orange juice	acid
2 part	London dry gin — gin	base
1 part	sweet vermouth — Italian vermouth	modifier

Ice: Ice

Cocktails by "Jimmy" late of Ciro's London by Jimmy (1930) — Jimmy 1930, opening A-B recipe run

1 part	Orange juice (fresh) — Orange Juice	acid
1 part	London dry gin — Dry Gin	base
1 part	dry vermouth — French Vermouth	modifier
1 part	sweet vermouth — Italian Vermouth	modifier

Mix with plenty of cracked ice and shake well, following the book's general cocktail instruction.

100 Cocktails: How to Make Them and What to Eat with Them by Anderson Fredericks (1931, p.8)

0.5 part	orange juice — Orange Juice	acid
2.5 part	gin — Gin	base
1 part	sweet vermouth — Regular Vermouth	modifier

Cocktails Their Kicks and Side-Kicks by A. E. P. Bird and William C. Turner (1933, p.5)

0.33 part	orange juice — Orange juice	acid
2 part	gin — Gin	base
	pickled filbert — Added to each glass.	garnish
1 part	French vermouth — French Vermouth	modifier
1 part	Italian vermouth — Italian Vermouth	modifier

Shake well with ice, strain into glasses, add a pickled filbert to each, and serve.

Garnish: Pickled filbert

Ice: Ice

The suggested side-kick is a green olive wrapped with bacon and grilled until crisp.

Cocktail Parade by Canape Parade (1933, p.4)

1 orange	orange juice — Juice 1 orange	acid
2 part	gin — Gin	base
1 part	French vermouth — French Vermouth	modifier
1 part	Italian vermouth — Italian Vermouth	modifier

Cocktails Bar La Florida by Constante Ribalaigua Vert (1934, p.134)

1 teaspoon	orange juice	acid
0.33 part	gin — Gordon gin	base
0.33 part	sweet vermouth — Martini Rossi vermouth	base
0.5 teaspoon	curacao	modifier
0.33 part	dry vermouth — Nolly Prat vermouth	modifier

Ice: Cracked ice

The Artistry of Mixing Drinks by Frank Meier (1936, p.25)

0.5 part	gin — Gin	base
0.13 unit	Orange — Orange	base
0.25 part	dry vermouth — French Vermouth	modifier
0.25 part	sweet vermouth — Italian Vermouth	modifier

Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — International cocktails

40 g	gin — Dry Gin	base
20 g	dry vermouth — Vermouth Frances	modifier
20 g	sweet vermouth — Vermouth Torino	modifier
0.25 whole	orange pulp — naranja machacada con cáscara	other

Shake well with ice, keeping the orange pulp in the shaker, and strain into a flute.

Ice: Ice cubes

See also: Bristol, Cavalier

The formula makes 4 portions.