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Updated: 12/27/23
In the annals of mixology, Hugo R. Ensslin emerges as a pioneer, leaving an indelible mark on the cocktail landscape with his groundbreaking recipes. His 1916 compilation, “Recipes For Mixed Drinks,” serves as a portal to the past, offering a glimpse into the cocktail preferences of a bygone era.
Ensslin’s Casino Cocktail is notably linked to another iconic drink of its time – the Aviation cocktail. The parallels are unmistakable, as the Casino is essentially a stirred Aviation sans crème de violette. The absence of this distinct floral liqueur in the Casino imparts a different character to the cocktail, setting it apart as a unique expression of flavors. Ensslin’s ingenuity lies not just in the creation itself but in his ability to riff on established classics, breathing new life into familiar ingredients.
The Casino Cocktail’s journey through history gains further momentum with its inclusion in Harry Craddock’s magnum opus, “The Savoy Cocktail Book” published in 1930. Craddock, an influential figure in the world of mixology, pays homage to Ensslin by featuring the Casino almost verbatim. This act of preservation is more than a nod to Ensslin’s creation, it solidifies the Casino Cocktail as a timeless classic, transcending the fleeting trends of its era.
Craddock’s meticulous documentation in “The Savoy Cocktail Book” not only preserves the recipe but also lends an air of prestige to the Casino Cocktail. It becomes a quill in the cocktail chronicles, etching its legacy alongside other revered cocktails.
When crafting this cocktail, the choice of crisp and dry gin is paramount, as its botanical nuances shape the foundation of the cocktail. Maraschino liqueur, with its subtle sweetness and nutty undertones, adds a layer of depth, while fresh lemon juice provides the essential citrusy brightness that elevates the entire composition. Additionally, a few dashes of orange bitters weave a thread of complexity throughout the drink, imparting a subtle yet crucial element that ties the flavors together.
45 ml gin
15 ml maraschino liqueur
15 ml fresh lemon juice
2 dashes orange bitters
Ice
Garnish: luxardo maraschino cherry
Add the gin, fresh lemon juice, maraschino liqueur., and orange bitters into a cocktail shaker.
Add ice and shake for 10-15 seconds, until chilled.
Strain into a Nick and Nora glass.
Garnish with a luxardo maraschino cherry.
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