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Casino

Aperitivo/aperitif · Citrusy · Classic/vintage

4.2 260 ratings

Ingredients

1 1/2 oz Old Tom gin
2/3 oz Maraschino liqueur
1/3 oz Lemon juice
1/3 oz Orange juice
1 dash Orange bitters

How to make

Serve in a nick & nora glass

Prepare

  1. 1 Select and pre-chill a NICK & NORA GLASS.
  2. 2 Prepare garnish of Luxardo Maraschino Cherry.

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 Garnish with maraschino cherry.

Flavour profile

21.7% alc./vol. · 1.4 standard drinks · 147 calories

History

This recipe is a broad interpretation of Jacob A. Didier's original from 1909, as well as the Casino recipes found in Hugo R. Ensslin's 1916 book and other later publications. However, as Didier only mentioned "dashes" of lemon juice, his recipe might not be substantially different from this one.

Until March 2014, the Casino cocktail was widely attributed to Hugo R. Ensslin, who included a recipe in his 1916 book Recipes For Mixed Drinks. Ensslin was the head bartender at New York City's Hotel Wallick, located at the corner of Broadway and 43rd Street. However, in March 2014, Henry Duke brought to light that the Casino first appeared in Jacob A. Didier's 1909 book The Reminder: Bartender' Vest Pocket Guide. It seems Ensslin likely adapted Didier's recipe, as the formulations in both books are nearly identical. From Jacob A. Didier's 1909 book: CASINO COCKTAIL. Use a mixing glass. 2 dashes of Maraschino. 2 dashes of orange bitters. 2 dashes of lemon juice. 1 drink of Tom gin. ½ glass of cracked ice. Sir, strain, and serve with cherry. From Hugo R. Ensslin's 1916 book: Casino Cocktail 2 dashes Maraschino 2 dashes Orange Bitters 2 dashes Lemon juice 1 drink of Old Tom Stir well in a mixing glass with cracked ice, strain and serve with a cherry. For a Casino closer to Didier's/Ensslin's original, consider combining 45ml Old Tom gin, 5ml maraschino liqueur, 2.5ml lemon juice, and 2 dashes orange bitters. Stir this mixture with ice and strain into a chilled Nick & Nora glass. Ensslin's 1916 publication is also notable as the first printed mention of the Aviation cocktail. His Casino cocktail can be seen as a stirred Aviation, omitting the crème de violette and increasing the lemon juice. Harry Craddock's 1930 The Savoy Cocktail Book features a Casino Cocktail recipe that is a near-verbatim reproduction of Ensslin's. In 1948, David Embury presented his own iteration of the Casino, substituting orange juice for orange bitters. Embury's instructions notably state to "Follow directions for mixing the Aviation." David Embury's CASINO recipe: 1 part Maraschino 1 part Lemon juice 1 part Orange juice 8 parts Gin Follow directions for mixing the Aviation. It is worth noting that, in some references, a cocktail named "Casino" is described differently, featuring gin, whisky, Cointreau, slivovitz, and Italian vermouth. This variation is quite distinct from the previously mentioned recipes. Embury's proportions equate to 40ml gin, 5ml maraschino liqueur, 5ml lemon juice, and 5ml orange juice.