London Cocktail — The Cocktail Ontologist

Variants (3)

Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.23) — Ensslin 1917

1 jigger	rye whiskey — Rye Whiskey	base
1 whole	egg	other
2 dashes	orange flower water — Orange Flower Water	other
0.5 jigger	Orgeat syrup — Orgeat Syrup	sweetener

Shake well in a mixing glass with cracked ice.
Strain and serve with nutmeg on top.

Garnish: Nutmeg

Ice: Cracked ice

This matters because it preserves an egg-and-whiskey aromatic branch that still sits inside compact cocktail-house service rather than hot flip tradition.

The whole egg and nutmeg bring flip logic into a chilled pre-war cocktail format.

L'Art du Shaker by Dominique Migliorero (1925, p.40)

1 liqueur glass	dry gin — Dry gin	base
2 dash	orange bitters — Orange bitters	base
1 whole	Cherry — Cherry	garnish
2 dash	curacao — Curacao	modifier
2 dash	unknown modifier — Oxygenee	other

Stir very cold, strain into a cocktail glass, and serve with a cherry.

Garnish: Cherry

Cocktails by Pedro Chicote (1928, p.170) — Lemon peel garnish

1 coffee spoon	curacao	base
0.5 small glass	gin	base
	orange bitters — Small quantity line is present but OCR-damaged.	bitter

Shake and serve in a cocktail glass with a lemon peel.

Garnish: Lemon peel

Ice: Ice pieces

This matters because it preserves a spare London-labeled gin aromatic in the Madrid field.

Lineage reconciliation

London Cocktail [Difford's Guide] uncertain_match · review confidence

See also: Gin Cocktail, Jockey Club Cocktail

One modifier in the source is OCR-fragile and retained conservatively.