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Casino - Forgotten Classic Cocktail

Another of the drinks that Tipsy Banker Martina Jacošová focused on is the casino-inspired. But from the old days, which men went to the tailcoat and ladies in the evening gowns. This gin classic can be just as elegant. Like the Aviation cocktail, the recipe for the Casino cocktail can be found for the first time in the book Recipes for Mixed Drinks from 1916. At its expense, it was published by its author Hugo Enslin, then chief bartender of the New York Hotel Wallick. In his submission, the Casino mixes from Old Tom gin, to which he adds two squirts of maraschino, freshly squeezed lemon juice and orange bitters. It is decorated with cocktail cherries. Fourteen years later, Harry Craddock took the recipe from Enslin almost literally to The Savoy Cocktail Book. It must be added that, unlike Aviation, where he forgot the crème de violette and moved the drink to the brink of drinking, he did not make a mistake when it came to Casino. Coincidentally, violet liqueur, along with the amount of lemon juice, is what distinguishes these two drinks. Later variations play with the proportions of the individual ingredients, probably David Embury went furthest in the book The Fine Art of Mixing Drinks, which was published in 1948. His recipe replaces orange bitters with orange juice. And what about Tipsy Banker Martina Jacošová? She prefers the classics in Enslin's performance, but with slightly adjusted ingredient ratios. A tip on how the Casino varies, but it still has. "Instead of a shaker, I would reach for a mixing glass and replace the fresh lemon juice with Supāsāwa along with a subtle hint of orange cordial. Of course, it would then be necessary to adjust the amount of ingredients for the right balance of taste, "she says.