Recipe from Toni Tipton-Martin
Adapted by Christina Morales
Published Nov. 28, 2023
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- 3(76)
- Notes
- Read community notes
Toni Tipton-Martin spent three years writing her latest cookbook, “Juke Joints, Jazz Clubs and Juice: co*cktails From Two Centuries of African American Cookbooks” (Clarkson Potter, 2023), which gives Black people credit for their contributions to the American co*cktail canon. But through her research, she found that Black people were disparaged for their drinking, which led to a large gap in published recipes. Alcoholic beverages like gin and juice were referenced in rap lyrics, namely Snoop Dogg’s hit from his debut album. Though gin and juice needs only two ingredients, this one gains extra depth from the use of vermouth and bitters. Similar combinations of gin, orange juice, vermouth and bitters were traced back to several cookbooks, including some that were published more than a century ago. —Christina Morales
Featured in: For Her Next Round, Toni Tipton-Martin Orders Up a Book of co*cktails
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Ingredients
Yield:1 drink
- Ice cubes
- 1½ounces gin (preferably Tanqueray)
- 1ounce fresh orange juice
- ¼ounce sweet (red) vermouth
- ¼ounce dry (white) vermouth
- ¼ounce Cointreau (optional)
- 2dashes Angostura or blood orange bitters
- 1mandarin, tangerine or orange wheel
Ingredient Substitution Guide
Preparation
Step
1
Fill a co*cktail mixer halfway with ice and add all liquids. Stir for 20 seconds, until cold.
Step
2
Rub the rim of a rocks glass or lowball with the citrus wheel. Strain the co*cktail into the glass, garnish with the citrus wheel and serve right away.
Ratings
3
out of 5
76
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Cooking Notes
Sean
The original recipe, as transcribed in 1993 by famed mixologist Calvin Broadus, calls for Seagram's Gin and an indo accompaniment, with each drinker providing his own cup and (hopefully) chipping in on the alcohol purchase. A fancier version, often attributed to Andre Young, uses Tanqueray and is typically accompanied by the bubonic chronic. Both recipes are delicious, but I find that the first produces a more contemplative, "laid back" effect, while the second poses greater challenges.
Martha
There are so many other flavors at play here that using Tanqueray seems like an unnecessary extravagance. I opted for a less expensive gin and it was just fine.
Bill F.
Lovely drink I have often enjoyed under a different name, the venerable Bronx co*cktail. This recipe is essentially the same as a Bronx. Here is the Food Network recipe:In a co*cktail shaker, combine 1 ounce gin, 2 ounces orange juice and 1/2 ounce each sweet and dry vermouth. Shake with ice for 30 seconds, then strain into a co*cktail glass; garnish with an orange twist.
Mike
A different kind of a summer co*cktail. Will make again then. Bit in December.
Edward Blau
Many decades ago when my girlfriend and I were below the legal drinking age in KY where laws were meant to be broken, ordering this drink in a restaurant made us feel very sophisticated.Thanks for the memories.
Sean
The original recipe, as transcribed in 1993 by famed mixologist Calvin Broadus, calls for Seagram's Gin and an indo accompaniment, with each drinker providing his own cup and (hopefully) chipping in on the alcohol purchase. A fancier version, often attributed to Andre Young, uses Tanqueray and is typically accompanied by the bubonic chronic. Both recipes are delicious, but I find that the first produces a more contemplative, "laid back" effect, while the second poses greater challenges.
Michelle
I thought I heard of other versions of this drink but couldn’t remember the mixologist thanks for the reminder. You are correct the recipe from Dr Young is a more stronger version.
Bill F.
Lovely drink I have often enjoyed under a different name, the venerable Bronx co*cktail. This recipe is essentially the same as a Bronx. Here is the Food Network recipe:In a co*cktail shaker, combine 1 ounce gin, 2 ounces orange juice and 1/2 ounce each sweet and dry vermouth. Shake with ice for 30 seconds, then strain into a co*cktail glass; garnish with an orange twist.
Martha
There are so many other flavors at play here that using Tanqueray seems like an unnecessary extravagance. I opted for a less expensive gin and it was just fine.
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