Tract · Cocktails

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

Zenith Cocktail

A dry gin aperitif with pineapple syrup and French vermouth.

Served in Cocktail glass.

Variants (2)

L'Art du Shaker by Dominique Migliorero (1925, p.77)

0.5 partgin — Ginbase
1 teaspoonpineapple syrup — Pineapple syrupbase
0.5 partFrench vermouth modifier
1 zestlemon zest — Lemon zestother
  1. Stir very cold, strain into a cocktail glass, and serve with expressed lemon zest.

Garnish: Lemon zest

Cocktails by Pedro Chicote (1928, p.232) — Cherry garnish

9 dropsanisette — Anisetebase
0.5 copitadry gin base
0.5 copitawhisky base
7 dropsAngostura bitters — Angosturabitter
  1. Shake and serve in a cocktail glass with a cherry.

Garnish: Cherry

Ice: Ice pieces

This matters because it preserves a late split-base gin-and-whisky aromatic with anisette in Chicote.

See also: Rye Whisky Cocktail, Whiskey Cocktail