The Bronx

Bronx 3THE BRONX

According to an ad campaign for boxing and sportswear brand Everlast, ‘Nothing soft comes out of the Bronx’. Logically this means there are no marshmallow makers or pillow factories in the Bronx, and that Everlast’s tracksuits are made of something really hard, such as iron, which sounds mighty uncomfortable but would at least stay wrinkle-free. It also means the Bronx’s namesake drink should be a bracing, in-your-face kind of deal, and given that it’s basically an adulterated martini you’d think it would at least taste super strong.

But here’s the thing: it isn’t. Sorry, Everlast, but the Bronx cocktail is mellow and refreshing, with orange juice providing a slight sweetness and vermouth adding a little earthy bitterness. The balance of ingredients make this drink a real knockout; you’ll want to go round for round on this one.
INGREDIENTS
45ml gin (I used Tanqueray)
30ml freshly squeezed orange juice (if you want a pulp-free drink, strain it through a wire tea strainer before using)
5ml sweet vermouth (I used Cinzano Rosso, which oddly enough doesn’t have the word ‘vermouth’ anywhere on the label)
5ml dry vermouth (I used Noilly Prat, which reasssuringly does have ‘vermouth’ on its label, in tiny letters on the back)
Orange peel, as garnish
GLASS
Coupe
METHOD
Half-fill a cocktail shaker with ice. Add all ingredients and stir slowly with a bar spoon for about 30 seconds/until the mixture is chilled. Strain into a chilled coupe glass.
Using a vegetable peeler or knife, remove a strip of orange peel (avoiding the white pith) to use as a garnish. Twist this over the drink, so the essential oils will be released into it, then add the peel to the drink. (If you look closely you can actually see the oils dispersing when you add the peel to the drink. It’s a bit like conducting a really lame primary school science experiment, only a lot tastier.)
DEGREE OF DIFFICULTY
Can you squeeze an orange? Then you can make this drink. If you cannot squeeze an orange then I pity you, and store-bought juice will do.
RECIPE BY
This classic recipe appears in The Architecture of the Cocktail (Amy Zavatto, Harper Collins, 2013).
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