According to The Craft of the Cocktail by Dale DeGroff, the Stork Club cocktail was invented by Nathaniel Cook, chief barman at the Stork Club in Manhattan. Open from 1929 to 1965, this prestigious club was even the subject of a film that was also called the Stork Club. (Back then, everything had to be named the Stork Club; deviation from this rule was punishable by death.*)
At first glance, it seems like nothing more than well-diluted orange juice, but look again and you’ll see the Stork Club cocktail features flamed orange peel. At least, it does if you can successfully light a bit of peel on fire while not going up in flames yourself. If you’re as uncoordinated as I am, have the fire brigade on standby before you try doing this…or use regular orange peel instead. The flavour will not be the same (flamed orange peel adds a rounded, caramel-ly note to the drink) but it will still be good and your kitchen won’t be reduced to a smoking mound of rubble.
15ml triple sec
30ml fresh orange juice
7ml fresh lime juice (no, you don’t have to be that exact – but that should give you an idea of how much to use. A little more or less won’t hurt)
Dash of Angostura bitters
Orange peel, for garnish
Shake everything super well with ice, then strained into a chilled cocktail glass. Garnish with flamed orange peel.
DEGREE OF DIFFICULTY
The hardest part about making this drink is not lighting your eyebrows on fire while trying to flame an orange peel for the first time. If you value your facial features, just use regular orange peel instead. If you want to give it a try, check out some instructional videos here or here first, and don’t say we didn’t warn you.
This one’s from The Craft of the Cocktail by Dale DeGroff (Clarkson Potter, 2002).
*OK, that’s a slight exaggeration. The punishment was a whipping.