Tract · Cocktails

Spirit-forward · Stirred · Historical · complexity 1/5

Adonis

Imported from Cocktails by "Jimmy" late of Ciro's London

Variants (6)

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

1 partsherry base
2 partsweet vermouth — Italian Vermouthmodifier
  1. Mix with cracked ice; source gives no individual method beyond the book's general cocktail instruction.

Old Waldorf Bar Days by Albert Stevens Crockett (1931) — Old Waldorf Bar Days 1931, opening cocktail appendix

2 dashorange bitters base
0.5 partsherry modifier
0.5 partItalian Vermuth other
  1. Stir.

The Green Cocktail Book by Jimmy, late of Ciro's London (1932, p.19)

1 partsherry — Sherrybase
2 partItalian vermouth — Italian Vermouthmodifier
  1. Mix the ingredients cold and serve.

Ice: Cracked ice

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.35)

2 dashesorange bitters base
0.5 partdry sherry — sherrymodifier
0.5 partsweet vermouth — Italian vermouthmodifier
  1. Stir the orange bitters, sherry, and Italian vermouth with ice.
  2. Strain into a cocktail glass and serve.

Named for a stage offering that made Henry E. Dixey and Fanny Ward famous.

The Artistry of Mixing Drinks by Frank Meier (1936, p.23)

1 dashorange bitters — Orange Bittersbase
0.5 partdry sherry — Dry Sherrymodifier
0.5 partsweet vermouth — Italian Vermouthmodifier
  1. Stir slightly and serve.

Café Royal Cocktail Book by W. J. Tarling (1937, p.31)

1 dashorange bitters base
Orange peel — Squeeze over the top.garnish
0.67 partdry sherry modifier
0.33 partsweet vermouth — Martini Sweet Vermouthmodifier
  1. Stir the orange bitters, sweet vermouth, dry sherry, and ice until cold.
  2. Strain into a cocktail glass and squeeze orange peel on top.

Garnish: Squeezed orange peel

Ice: Ice

Lineage reconciliation

See also: Alberto, Americano

Squeeze of orange peel.