Old Tom Gin Cocktail
Source:
Bartender's Manual or How To Mix Drinks of the Present Style
page:
79
1
large bar glass
ice
fine shaved, fill the glass
Ingredient: ice
What it is: AdditiveThe new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
2
to 3
dash
gum syrup
Substitution:
simple syrup
Ingredient: gum syrup
Also Known As: Gomme syrup What it is: SyrupAn ingredient commonly used in mixed drinks. Like bar syrups, it is a sugar and water mixture, but has an added ingredient of gum arabic which acts as an emulsifier.
1
to 2
dash
Boker's bitters
Ingredient: Boker's bitters
What it is: BittersBrand of proprietary, aromatic bitters no longer available. Appears mostly in 19th century cocktail books. Other barnds such as Angostura or Fee Brothers can be used as substitutes.
1
to 2
dash
Curaçao
Substitution:
Triple sec
or Absinthe, if required
Ingredient: Curaçao
Also Known As: Curaçoa What it is: BittersLiqueur flavored with the dried peels of the laraha citrus fruit, grown on the island of Curaçao. Earlier versions were based on brandy or rum but now use neutral spirits.
1
wine-glass
Old Tom Gin
Substitution:
gin (London Dry)
(Use a large bar glass.)
Ingredient: Old Tom Gin
What it is: GinA lightly sweetened Gin popular in 18th-century England that now is rarely available.
Stir up well with a spoon, strain into a cocktail glass, twist a piece of Lemon peel on top, and serve.
