![]() The Blackthorn cocktail is also featured in in A.S. 1/2 gill of sloe gin, 1/2 gill of French vermouth and 1/2 gill of Italian vermouth – where a gill is an old measure equivalent to a quarter of a pint. The first, as in Harry Johnson’s recipe, the second, a recipe by “Cocktail Boothby” of San Francisco which calls for 1 dash of orange bitters, 1 dash of Angostura bitters. In Cocktails: How to Mix Them (1922), author Robert Vermeire refers to the Blackthorn as “a very old cocktail made in two different ways”. His recipe called for 2 dashes Angostura, 3 dashes Absinthe, 1/2 Irish whiskey, 1/2 French vermouth, shaken and strained. ![]() The Blackthorn cocktail first appeared in Harry Johnson’s Bartender’s Manual (1900). However, several versions of the Blackthorn cocktail exist throughout history, some with whiskey, others with sloe gin. With a name like the Blackthorn, you may think this sloe gin cocktail is named after the blackthorn tree which produces sloe berries.
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