Gin, stirred
Racquet Club
Barline 2,1,1b,2,cl
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 2 oz Gin
- 1 oz Dry vermouth
- 1 barspoon Crème de cacao
- 2 dashes Orange bitters
Stir with ice until cold, then strain.
Coupe, lemon twist.
Taste
Two ounces of gin to one of dry vermouth, a dry Martini ratio. One barspoon of crème de cacao is a trace of chocolate. Two dashes of orange bitters are peel. Stirred, coupe, lemon twist. Gin, dry wine, and a thin cocoa finish.
History
Hugo R. Ensslin prints a Racquet Club Cocktail in Recipes for Mixed Drinks (1916/1917): gin, French vermouth, orange bitters. Harry Craddock's Savoy keeps gin and French vermouth with orange bitters and a lemon. Later specs put a barspoon of crème de cacao in the dressing, chocolate against the dry gin. This menu pours two ounces of gin, one of dry vermouth, a barspoon of cacao, two dashes of orange bitters, lemon twist.
Same shape, other bottles
The Martini family, with the bottle that changed.
- Manhattanbourbon and sweet vermouth for gin and dry vermouth
- Martiniwithout crème de cacao
- Rob Royscotch and sweet vermouth for gin and dry vermouth
- Saratogarye, cognac, and sweet vermouth for gin and dry vermouth
- Dry Orange Martiniorange liqueur for crème de cacao
- Ford CocktailBénédictine for crème de cacao
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.