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Park Avenue

Anytime · Aperitivo/aperitif · Fruity (e.g. Pornstar Martini)

3.9 33 ratings

Ingredients

1 2/3 oz Gin
3/4 oz Rosso/sweet vermouth
3/4 oz Pineapple juice
1/3 oz Orange Curaçao
4 drop Margarita Bitters

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of skewered Luxardo Maraschino Cherry.

Method

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

Garnish

  1. 5 Garnish with skewered cherry.

Flavour profile

19.8% alc./vol. · 1.6 standard drinks · 189 calories

History

This drink is characterized by its fruity and well-balanced profile, avoiding extremes of dryness or sweetness. An earlier version of this recipe followed the guidelines in the 1977 Jones' Complete Barguide: 50ml (1 2/3oz) Dry gin 20ml (2/3oz) Pineapple juice 10ml (2/3oz) Orange Curaçao 10ml (1/3oz) Rosso (sweet) vermouth In February 2023, influenced by a comment from Clarence Castillo, the recipe was updated to align with Ted Haigh's 2009 Park Avenue. Subsequently, in March 2023, with further input from Clarence, the gin quantity was slightly reduced, and Daiquiri (roasted pineapple & mint bitters) was added.

A degree of mystery surrounds this vintage cocktail. One reason is that its first known appearance, in Dexter Mason's 1930 book, The Art of Living, features a recipe quite different from the one recognized today as a Park Avenue. THE PARK AVENUE 2 parts Champagne 1 part gin 1 part orange juice A dash of cherry brandy Shake rapidly with only one large piece of ice. In his 1937 book, Café Royal Cocktail Book Coronation-Edition, W. J. Tarling unhelpfully lists the Park Avenue in the "Supplementary List" of "the names of many Cocktails of which space forbids giving the recipes." This confirms a cocktail with this name existed in the 1930s but does not detail its composition. In his 2009 book, Vintage Spirits and Forgotten Cocktails, Ted "Dr. Cocktail" Haigh includes a recipe for the Park Avenue sourced from a 1934 cocktail menu from Hotel Astor in New York City. INGREDIENTS: 2 ounces (1/2 gill, 6 cl) gin ¾ ounce (1/6 gill, 2 cl) pineapple juice ¾ ounce (1/6 gill, 2 cl) sweet vermouth 2 teaspoons (10 ml) orange curaçao * Shake in an iced cocktail shaker, and strain into a cocktail glass. Stanley M. Jones' 1977 book, Jones' Complete Barguide, contains the earliest cocktail book reference found to a recipe broadly in line with that of the Hotel Astor. PARK AVENUE Cocktail glass Shake 1-1/2 oz gin 1/2 oz pineapple juice 1/4 oz sweet vermouth 1/4 oz orange curacao