Princeton
Old Tom gin with ruby port and orange bitters. A nineteenth-century drink named for the university.
Stirred · Coupe · Medium · about 3 minutes · about 30% ABV
Ingredients
- 60 ml Old Tom gin
- 15 ml Ruby port
- 2 dashes Orange bitters
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 60 ml Old Tom gin into the mixing glass
- Pour 15 ml ruby port into the mixing glass
- Add 2 dashes of Orange bitters
- Add ice
- Stir
- Strain
- Garnish
Tip
Float the port on top instead of stirring it in for a two-tone look.
About the Princeton
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Princeton FAQ
What's in a Princeton?
60 ml old tom gin, 15 ml ruby port, 2 dashes orange bitters, garnished with lemon twist.
How strong is a Princeton?
About 30% ABV once mixed with ice, which is 2.2 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Princeton?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Princeton in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
