mercoledì 13 maggio 2009

Bronx Cocktail


Categoria : Pre-dinner

Mise en place : Gin , Vermouth rosso , Vermouth dry, Succo d' arancia , Shaker , Ghiaccio , Coppa Cocktail.

In percentuali
40% di Gin
15% di Vermouth rosso
10% di Vermouth dry
15% di Succo d’arancia

In cl
4.0 cl di Gin
1.5 cl di Vermouth rosso
1.0 cl di Vermouth dry
1.5 cl di Succo d’arancia

In once
1 1/4 oz di Gin
1/2 oz di Vermouth rosso
1/4 oz di Vermouth dry
1/2 oz di Succo d’arancia

Vecchia ricetta from “The World's Drinks And How To Mix Them" di William "Cocktail" Boothby - 1908
One-third Plymouth gin,
one-third French vermouth 
and one-third Italian Vermouth, 
flavored with two dashes of Orange bitters, 
about a barspoonful of orange juice 
and a squeeze of orange peel. 
Serve very cold.

Guarnizione : ////

Tecnica di procedimento : (Shake) si prepara nello shaker con ghiaccio e si serve nella coppa cocktail.

Procedimento : raffreddare il bicchiere eliminando l’acqua prodotta in quest’ultima fase. Versare gli ingredienti , facendo attenzione che il ghiaccio sia cristallino ; shekerare e versare nella coppa .

Nel primo ricettario Iba del 1961 con la codifica :
Bronx
1/3 Dry Gin
1/3 Succo d' arancia
1/6 Vermouth Dry
1/6 Vermouth Rosso
Si prepara nello shaker con poco ghiaccio cristallino.
Doppio bicchiere da Cocktail o nella coppa da Champagne.

Nel secondo ricettario Iba del 1987 con la codifica :
Bronx
Shaker
1/10 orange juice
2/10 Dry Vermouth
2/10 Red Vermouth
5/10 Gin
Shake
Cocktail glass

Nel terzo ricettario Iba del 1993 con la codifica :
Bronx
4/10 Gin
2/10 Vermouth rosso
2/10 Vermouth dry
2/10 Succo d'arancia
Shaker.
Coppetta cocktail.

Nel quarto ricettario Iba del 2004 (categoria pre-dinner) con la codifica :
Bronx
4 cl Gin
1.5 cl Sweet Red Vermouth
1 cl Dry Vermouth
1.5 cl Orange juice
Method : Shake
Glass : Cocktail

Storia
Ecco di scena un altro drink tra i tanti storici cocktail che negli anni passati hanno riscosso un notevole successo; il "Bronx Cocktail".
Drink composto da Gin, Vermouth Italiano e Francese e per ultimo succo d'arancia.
Già entrato a far parte nel 1961, nella prima lista internazionale delle bevande miscelate stilata dall'Associazione dei Bartenders di tutto il mondo, l'Iba; fu successivamente un componente presente nelle consecutive del 1987, 1993 e 2004; per poi uscire di scena nella lista del 2012.

Di questo storica composizione abbiamo delle rilevanti ed importanti tracce nel 1934.
Due manuali, due scrittori e due leggende per quanto importanti ma contrastanti.
Di queste tracce; uno e il lavoro di Albert Stevens Crockett, giornalista e corrispondente per molti e considerevoli giornali di quei anni passati che scrisse uno dei ricettari più importanti nella realtà del bartending; "The Old Waldorf-Astoria Bar Book" del 1934.
Sempre nello stesso anno fu stampato un altro importante manuale, "What Shall We Drink? Popular Drinks, Recipes and Toasts."; testo scritto da Magnus Bredenbek, anch'esso giornalista per molti anni che raccolse nel suo volume importanti tracce sulla creazione di altre tanti classici cocktails di ieri e di tutt'oggi.

Dal Ricettario di Albert Stevens Crockett

Many claimants to the honor of inventing the Bronx have arisen. It was an Old Waldorf tradition that the inventor was Johnnie Solon (or Solan), popular as one of the best mixers behind its bar counter for most of the latter's history. This is Solon's own story of the Creation-of the Bronx: 
"We had a cocktail in those days called the Duplex, which had a pretty fair demand. One day, I was making one for a customer when in came Traverson, head waiter of the Empire Room-the main dining room in the original Waldorf. A Duplex was composed of equal parts of French and Italian Vermouth, shaken up with squeezed orange peel, or two dashes of Orange Bitters. Traverson said, 'Why don't you get up a new cocktail? I have a customer who says you can't do it.' 
" 'Can't I?' I replied.
"Well, I finished the Duplex I was making, and a thought came to me. I poured into a mixing glass the equivalent of two jiggers of Gordon Gin. Then I filled
the jigger with orange juice, so that it made one-third of orange juice and two-thirds of Gin. Then into the mixture I put a dash each of Italian and French Vermouth, shaking the thing up. I didn't taste it myself, but I poured it into a cocktail glass and handed it to Traverson and said: 'You are a pretty good judge. (He was.) See what you think of that.' Traverson tasted it. Then he swallowed it whole. 
" 'By God!' he said, 'you've really got something new! 
That will make a big hit. Make me another and I will take it back to that customer in the dining room. Bet you'll sell a lot of them. Have you got plenty of oranges? If you haven't, you better stock up, because I'm going to sell a lot of those cocktails during lunch.' 
"The demand for Bronx cocktails started that day. 
Pretty soon we were using a whole case of oranges a day. And then several cases. 
"The name? No, it wasn't really named directly after the borough or the river so-called. I had been at the Bronx Zoo a day or two before, and I saw, of course, a lot of beasts I had never known. Customers used to tell me of the strange animals they saw after a lot of mixed drinks. So when Traverson said to me, as he started to take the drink in to the customer, 'What'll I tell him is the name of this drink?' I thought of those animals, and said: 'Oh, you can tell him it is a "Bronx.'" "

il Bronx cocktail era la creazione di Johnnie Solone (o Solano), il barman del Waldorf Astoria che aveva servito celebrità quali Marc Twain e il colonnello William F. Cody, conosciuto come Buffalo Bill. Solone, in quell’epoca era considerato come uno dei migliori dietro il bancone. Questo è il suo racconto sulla creazione del Bronx:

“… in quei giorni il cocktail più richiesto al mio bar era il Duplex, che era composto da parti uguali di vermouth francese e italiano con un’aggiunta di Bitter Orange e una spruzzata di una buccia d’arancia. Un giorno mentre stavo facendo l’ennesimo Duplex, un cliente tramite Traverson, il capo cameriere dell’ Empire Room, mi sfidò a preparare un cocktail nuovo. Mentre finivo di preparare il Duplex, mi venne un’ idea in testa. Ho versato nel mixing glass due parti di Gordons gin, l’ho riempito con il succo d’arancia, in modo che la proporzione fosse un terzo di succo di arancia e due terzi di gin, quindi ho aggiunto in parti uguali un po’ di vermouth italiano e francese, agitando tutto nello shaker. Non ho neanche assaggiato il cocktail, ma ho chiamato Traverson e gli dissi: “Tu sei un buon giudice, cosa ne pensi di questo?”, Traverson assaggiò e subito mandò giù tutto. “Da Dio!” esclamò. “Hai fatto davvero qualcosa di nuovo! Fammene un altro che torno dal cliente in sala da pranzo. Scommetto che venderemo molti di questi. Hai arance in abbondanza ?”. La domanda del Bronx cocktail iniziò quel giorno stesso.
Il nome? No, non era veramente stato nominato secondo il quartiere omonimo, ma secondo il Bronx Zoo dove ero stato un giorno o due prima, e dove ho visto, naturalmente, un sacco di bestie che non avevo mai conosciuto prima. E siccome i clienti usavano dire che vedevano strani animali dopo aver bevuto tanto, quando Traverson mi ha chiesto il nome da dire al cliente, ho pensato a quegli animali e gli ho detto: “Oh sì, puoi dire al cliente che questo cocktail si chiama Bronx “.

Dal Ricettario di Magnus Bredenbek

MIXING A BRONX COCKTAIL 
The Bronx Cocktail, strange to say, was invented in Philadelphia, of all places! There it might have remained in obscurity had it not been for one Joseph Sormani, a Bronx restaurateur, who discovered it in the Quaker City in 1905. 
The original recipe has been greatly distorted in the course of years, but here's the original to guide you and to compare with the other recipes being used: 
Four parts of gin, ODe part of orange juice and one part of Italian Vermouth. Shake thoroughly in ice and serve. Now that you know the REAL one, here's another 

Secondo Magnus Bredenbek nel capitolo “Mixing a Bronx cocktail”, pagina 13 del suo libro “What Shall We Drink ? : Popular drinks, recipies and toasts” del 1934 , il cocktail "Bronx" sembrerebbe essere stato creato a Philadelphia e fu Joseph S. Sormani , ristoratore nel quartiere del Bronx a scoprirlo nel 1905 nella città di Quaker City.
La ricetta originale era composta da quattro parti di gin , una parte di succo d' arancia e una parte di vermouth italiano ; agitati con ghiaccio e servito.

"Giuseppe o Joseph S. Sormani , nato in Italia sul Lago di Como , Emigrò negli Stati Uniti all' età di 18 anni e muori all' età di 83 anni.
Fu il necrologio del 17 agosto 1943 del New York Time , che indicherebbe Sormani come il creatore del cocktail "Bronx".

"Joseph S. Sormani, il pensionato ristoratore del Bronx, il quale si dice aver dato origine al Bronx cocktail, è morto mercoledì sera nella sua casa, 2322 Fish Avenue, Bronx, dopo una breve malattia. ... ”.

Queste sono le due leggende; i due racconti che i due giornalisti ci descrivono per il "Bronx Cocktail".
Ma quale sarà la vera storia sulla creazione del drink?
Nessuno ci può dare delle informazioni attendibili, ma di sicuro la leggenda più accreditata e che accompagnerà il drink nei suoi anni sarà il racconto di Albert Stevens Crockett, il racconto che vedrà come fonte di ispirazione lo Zoo del Bronx.

Qualunque sia la sua storia, negli anni il drink riceverà molti consensi tanto da essere presente nella lista stilata da Harman Burney Burke nel suo ricettario "Burke's Complete Cocktail and Tastybite Recipe".

Le 15 misture più popolari nel mondo occidentale e Il Bronx cocktail sarà al terzo posto.


La mistura di gin, succo d'arancia e vermouth sia italiano e francese e una mistura che presenzierà prima dei due ricettari nominati precedentemente.
Infatti troveremo il "Bronx" nei ricettari di Tom Bullock del 1917, di Hugo R. Ensslin del 1916, di Jacques Straub del 1914, di Jack A. Grohusko del 1910 per poi arrivare alla prima traccia della codifica del drink in questione nel ricettario del 1908 di William T. "Bill" Boothby "World's Drinks and How To Mix Them".


BRONX COCKTAIL.   35
A LA BILLY MALLOY, PITTSBURG; PA.
One-third Plymouth gin, one-third French vermouth and one-third Italian Vermouth, flavored with two dashes of Orange bitters, about a barspoonful of orange juice and a squeeze of orange peel. Serve very cold.

Prima traccia del Cocktail "Bronx".
Per alcune fonti di questa mistura si hanno delle tracce precedenti al 1907 e di sicuro già nei primi anni del '900 il cocktail stava piano piano facendo la sua ascesa.
Del nome e della sua creazione inoltre, abbiamo un alta leggenda o comunque una diversa supposizione prima di quelle messe come le più attendibili.
Un interessante articolo del "New York Time" del 1921, introdurrebbe un nuovo luogo come collocazione di creazione.

"New York Time" - 25 Dicembre del 1921
BIRTHPLACE OF BRONX COCKTAIL BRINGS $10
Former Owner, After Sale of Saloon, Expresses His Feelings in Message to Volstead.
A saloon was sold yesterday in the bronx for $10.
In pre-Volstead days the café at 887 Brook Avenue, within the shadow of the room where Grand Juries deliberated in the Supreme Court, was the gathering place for jurists, court attaches and attorneys.
It , was said to be the place where the bronx cocktail had its inception, although Billy Gibson's Criterion Restaurant in East 149th Street also claims that distinction.
Peter Seilers, the owner, through a bill of sale executed by City Marshal James J. Haggerty, who has an office adjoining the café, yesterday transferred 
"all right, tittle and interest in the said café to one Oscar Zuttelli, formerly of Canarsie, for the sum of $10."
According to City Marshal Haggerty, Sellers epitomized his feelings "for the new order of things" by dispatching a telegram to Congressman Volstead.

Tutte queste non sono le uniche informazioni che possiamo trovare sul "Bronx Cocktail"; personalmente con alcune mie ricerche ho potuto trovare delle nuove tracce sul drink in questione; tracce che personalmente trovo molto interessanti e che potrebbero dare vita a nuove leggende.

Nel Testo "Mixer and Server" Volume 23 del 1914 a pagina 62 troviamo questo interessante articolo su un nuovo drink il "Queen's Cocktail"; un drink creato dalle mani di Charles A.Beam del Hahn's cafe, in Park Row che nel lontano 1899 diede vita al celebre "Bronx Cocktail".


Un nuovo creatore, un nuovo luogo; un articolo del 1914 che ci dà una nuova leggenda.

Ma ritornando indietro nei tempi, troviamo molte tracce sul drink in questione e tra queste una merita di essere menzionata.
Un articolo datato 1901, del 15 Febbraio; dal giornale "The Virginia Enterprise".

"The Virginia enterprise". February 15, 1901



Un nuovo creatore per il "Bronx Cocktail"; J. E. O'Connor del  "Waldorf-Astoria Hotel".
Sarebbe quindi possibile pensare da questo articolo che effettivamente il probabile punto d'inizio fu il celebre Hotel di New York; in cui molte delle creazioni storiche partirono da qui.

Ma chi era J.E. O'Connor del Waldorf-Astoria Hotel?
Si trovano poche informazioni sul Barman in questione; e una traccia la troviamo nel testo pubblicato nel 1934, "The Waldorf-Astoria : a brief chronicle of a unique institution now entering its fifth decade" di Henry B. Lent.


Si avrà quindi una splendida foto di John "Curley" O'Connor, Capo Barman del Bar del Waldorf-Astoria Hotel; un uomo che inizio la sua carriere nel lontano 1893.
E se fosse O'Connor il vero creatore del "Bronx Cocktail" ? … 

John "Curley" O'Connor & Oscar Tschirky



"The Miami News" - 9 nov 1941


Timeline
6 giugno del 1906 presso Pen and Pencil Club di Philadelphia nello stato della Pennsylvania - Sponsor Philadelphia Newspepers.


1907 - From "The New York Time" published july 14, 1907


Articolo di giornale raffigurante il menu al Waldorf di New York

1908 - From "The World's Drinks And How To Mix Them" by William "Cocktail" Boothby
BRONX COCKTAIL.   35
A LA BILLY MALLOY, PITTSBURG; PA.
One-third Plymouth gin, one-third French vermouth and one-third Italian Vermouth, flavored with two dashes of Orange bitters, about a barspoonful of orange juice and a squeeze of orange peel. Serve very cold.

1910/1933 - From "jack's manual" by Jack A. Grohusko
BRONX COCKTAIL
50% dry gin
25% French Vermouth
25% Italian Vermouth
Twist of orange peel.
Fill glass with ice,shake and strain,serve.

BRONX TERRACE
Juice of 1/2 lime
50% dry gin
50% French Vermouth
Fill glass with ice.
Shake and strain, serve in cocktail glass

(Questo libro è stato riscritto tra il 1910 al 1933 ben cinque volte , quindi non ho delle certezze sulla data effettiva del drink qui riportato).

1911 - Beverages de Luxe by Geo. R. Washburne & Stanley Bronner

From "Mixed Drinks and Their Ingredients" 
By A.E. Wupperman of J.W. Wupperman New York

"...There is a demand for appetizers that are only slightly aromatic and exclusively bitter, such as the dry Martini, but the effect in these cases is almost entirely one-sided, the bitter char-
actei'istic being accentuated to tlie exclusion somewhat largely of the aromatic, and completely of the slightly acid and sweet constituents. The Martini cocktail evidently was the result of an abortive attempt to render the flavor of gin palatable to those to whom it is naturally repugnant, the delicate flavor of the French Vermouth being inadequate to perform the task imposed upon it. An attempt to remedy this defect was made by intro- ducing an equal proportion of Italian Vermouth, thus giving rise to the Bronx cocktail; but, generally speaking, French and Italian Vei'mouths constitute an inadvisable mixture, unless a highly aromatic bitters is used as a genial arbitrator in the con- testbetweenthetwoopposingingredients. Thecombinationof Italian Vermouth with gin is always a happy one, the flavor of the former easily taking first place in the mixture, but a lib- eral use of Angostura, as in the popular Barry cocktail, is in- evitable. The addition of five drops of creme de menthe and a piece of twisted lemon peel makes this drink as delicious as any that can be offered to the most exacting epicure."


1914 - From "Drinks" by Jacques Straub
Bronx Dry
1/2 jigger dry gin.
1/2 jigger french vermouth.
1 barspoonful orange juice. Shake.

Bronx Terrace
Juice of 1/2 lime.
1/2 jigger dry gin.
1/2 jigger French vermouth. Shake.

1916 - From "Recipes for Mixed Drinks" by Hugo R. Ensslin
Bronx Cocktail
1/2 gin (London Dry)
1/4 French vermouth
1/4 Italian vermouth
1/4 orange juiced
Shake well in a mixing glass with cracked ice, strain and serve.

Bronx (Dry)
3 slice orange
1 slice pineapple
1/2 gin (London Dry)
1/2 French vermouth
Place fruit in mixing glass, muddle well, add cracked ice, gin and vermouth, shake well, strain into cocktail glass and serve.

1919 - From "Beverages and their adulteration, origin, composition, manufacture, natural, artificial, fermented, distilled, alkaloidal and fruit juices" by  Wiley, Harvey Washington

Bronx Cocktail. This drink contains orange as one of its chief flavors,and also French or Italian vermouth. The alcoholic constituent is gin.

1917 - From "The Ideal Bartender" by Tom Bullock
BRONX COCKTAIL
Fill large Bar glass 3/4 full Shaved Ice.
1/3 jigger Dry Gin.
1/3 jigger French Vermouth.
1/3 jigger Italian Vermouth.
1 slice Orange.
Shake well;strain into Cocktail glass and serve.

1920 - From "The Cocktail Key" by Herbert Jenkins Ltd
Bronx
1/3 Gin
1/3 French vermouth
1/3 Italian vermouth
1/6 glass Orange Juice
Shake
Cocktail glass

1922 - From "Cocktails - How to Mix Them" by Robert Vermeire
Bronx Cocktail
Fill the shaker half full of broken ice and add: 
The juice of a quarter of an orange. 
1/6 gill of Dry Gin. 
1/6 gill of French Vermouth.
1/6 gill of Italian Vermouth.
Shake well and strain into a cocktail-glass. Some bar-tenders also add a little dash of Orange Bitters. 

This cocktail is named after the well-known New York Zoo. It can also be made with tangerine instead of oranges.

1923 - From "Valentine's Manual of Old New York" by Henry Collins Brown
The big Continental Hotel, at Broadway and Twentieth Street, made a great reputation for years by its "whiskey- sours." The Manhattan cocktail was invented by a man named Black, who kept a place ten doors below Houston Street on Broadway in the sixties probably the most famous mixed drink in the world in its time. The cock- tail made America famous and there were many varieties of them in fact, the variety was infinite I remember at the Hoffmann in the old days a gentleman would come in and sit down to a table with his party and the waiter would come over and order his particular formula for the party. We had many such private formulas for mixed drinks in the Hoffmann and the bartenders had to learn them by memory, too, so that the order could be served quickly. But the most famous cocktails that the public called for were, the "Old-fashioned" Whiskey Cocktail, the Absinthe Cocktail, the "Turf-Club" the Gin Cocktail, the celebrated "Martini" dry and otherwise, the Vermouth Cocktail, and, last of the great race, the Bronx Cocktail. Absinthe did not become popular till the late nineties. People were afraid of it, and many fearful stories were told of its effects on French drinkers.

1925 - From "Der Mixologist" by Carl A. Seutters



1929 - From "Cocktails de Paris RIP" by Paul Colin 
BRONX 
1/3 Gordon Gin
1/3 Vermouth Noilly 
1/3 Vermouth italien Cora 
Le jus d'un quart d'orange
Un trait d'orange bitter Gordon
Cocktail classique.


1929 - From "Cocktails, Ices, Sundaes, Jellies & American Drink" by Mary Woodman
Bronx Cocktail (Original)
1 ounce gin
1/2 ounce orange juice
1 dash French vermouth
1 dash Italian vermouth
Shake with ice cubes. Strain into chilled cocktail glass.

Bronx Golden Cocktail
Same as Bronx Cocktail except add 1 egg yolk.

1930 - From "The Savoy Cocktail Book" by Harry Craddock
Bronx Cocktail
Il Succo di 1/4 d' arancia
1/4 Vermouth Francese
1/4 Vermouth Italiano
1/2 Dry Gin
Shekerare bene e filtrare nel bicchiere da cocktail.

Bronx (Silver) Cocktail
Il Succo di 1/4 d' arancia
Il bianco di 1 uovo
1/4 Vermouth Francese
1/4 Vermouth Italiano
1/2 Dry Gin
Shekerare bene e filtrare nel bicchiere da cocktail.

Bronx Terrace Cocktail
2/3 Gin
1/3 Vermouth Francese
Il Succo di 1/2 lime
Shekerare bene e filtrare nel bicchiere da cocktail.


1931 - From "100 Cocktails ; How to Make Them & What to Eat with Them" by Anderson Fredericks
Silver Bronx
2 parts Gin
1 part Regular Vermouth
1 part Dry Vermouth
White of 1 egg
Juice of 1/2 Orange

1932 - From "Shake 'Em Up!" by Virginia Elliott & Phil D. Stong
Bronx Cocktail
One part gin
One part Italian Vermouth
The juice of 1/4 orange
Shake with plenty of crushed ice until very cold.

1934 - From "The Old Waldorf-Astoria Bar Book" by Albert Stevens Crockett (N.ed. del 2003) 
BRONX 
One-fourth Italian Vermouth 
One-fourth French Vermouth 
One-half Gordon Gin 
Piece of Orange Peel 

BRONX NO.2 
Two jiggers Gin 
One jigger French Vermouth 
One-half jigger Orange Juice 

BRONX (WALDORF) 
Two-thirds Gin 
One-third Orange Juice 
Two slices fresh Pineapple in glass 

BRONX (Original)
One-third Orange Juice 
Two-thirds Gin 
Dash of French Vermouth 
Dash of Italian Vermouth 

Many claimants to the honor of inventing the Bronx have arisen. It was an Old Waldorf tradition that the inventor was Johnnie Solon (or Solan), popular as one of the best mixers behind its bar counter for most of the latter's history. This is Solon's own story of the Creation-of the Bronx: 
"We had a cocktail in those days called the Duplex, which had a pretty fair demand. One day, I was making one for a customer when in came Traverson, head waiter of the Empire Room-the main dining room in the original Waldorf. A Duplex was composed of equal parts of French and Italian Vermouth, shaken up with squeezed orange peel, or two dashes of Orange Bitters. Traverson said, 'Why don't you get up a new cocktail? I have a customer who says you can't do it.' 
" 'Can't I?' I replied.
"Well, I finished the Duplex I was making, and a thought came to me. I poured into a mixing glass the equivalent of two jiggers of Gordon Gin. Then I filled
the jigger with orange juice, so that it made one-third of orange juice and two-thirds of Gin. Then into the mixture I put a dash each of Italian and French Vermouth, shaking the thing up. I didn't taste it myself, but I poured it into a cocktail glass and handed it to Traverson and said: 'You are a pretty good judge. (He was.) See what you think of that.' Traverson tasted it. Then he swallowed it whole. 
" 'By God!' he said, 'you've really got something new! 
That will make a big hit. Make me another and I will take it back to that customer in the dining room. Bet you'll sell a lot of them. Have you got plenty of oranges? If you haven't, you better stock up, because I'm going to sell a lot of those cocktails during lunch.' 
"The demand for Bronx cocktails started that day. 
Pretty soon we were using a whole case of oranges a day. And then several cases. 
"The name? No, it wasn't really named directly after the borough or the river so-called. I had been at the Bronx Zoo a day or two before, and I saw, of course, a lot of beasts I had never known. Customers used to tell me of the strange animals they saw after a lot of mixed drinks. So when Traverson said to me, as he started to take the drink in to the customer, 'What'll I tell him is the name of this drink?' I thought of those animals, and said: 'Oh, you can tell him it is a "Bronx.'" " 

1934 - From "Burke's Complete Cocktail and Tastybite Recipe" Classifica by Harman Burney Burke

Il bronx è stato classificato come 3° tra “I 15 più famosi cocktail del mondo nel 1934”, e si rese rivale del popolare Martini (#1) e Manhattan (#2). Secondo Bernard De Voto (1897-1955), storico, scrittore e giornalista americano, il Bronx è il primo cocktail con un succo di frutta tra gli ingredienti.


The World's 15 Most Famous Cocktails in 1934

1934 - From "Burke's Complete Cocktail and Tastybite Recipe" by Harman Burney Burke
BRONX COCKTAIL NO.1
1 Dry Gin 
1 French Vermouth 
1 Orange Juice
Ice.-25 Shakes. Strain into Cocktail Glass.

BRONX NO.2 (DRY)
In Mixing Glass
Orange-1 Slice
Pineapple-1/2 Slice
Press with Spoon and Muddle
well
Place in Mixer
Add Cracked ice, then add
1 Dry Gin
1 french vermouth
40 Shaker. Strain into Large Cocktail Glass.

BRONX (SILVER)
2 Gin
1 French Vermouth
1 Italian Vermouth
1/2 Orange Juice
   White of 1 Egg
Ice.-20 Shakes. Strain into Cocktail Glass.

1934 - From "The Artistry of Mixing Drinks" by Frank Meier



1934 - From "What Shall We Drink?" by Magnus Bredenbek
MIXING A BRONX COCKTAIL    (PAG.13)
The Bronx Cocktail, strange to say, was inveted in Philadelphia, of all place! There it might have remained in obscurity had it not been for one Joseph Sormani, a Bronx restaurant, who discovered it in the Quaker City in 1905.

The original recipe has been greatly distorted in the course of years, but here’s the original to guide you and to compare with the other recipes being used:
Four parts of gin, one part of orange juice and one part of Italian Vermouth. Shake thoroughly in ice and serve. Now that you know the REAL one, here’s another

BRONX COCKTAIL
Crush a slice of orange in a tumbler, add a dash of orange bitters,two ounces of gin, a dash of “gum”, two ounces of Italian dry Vermouth. Shake and serve. And here’s another variation of 

BRONX COCKTAIL
Shake together a tablespoon of orange juice, two ounces of rye whisky, two ounces of Italian sweet Vermouth, a dash of Angostura Bitters and a dash of “gum.” And, by the way of still further variation, here’s another method!

BRONX COCKTAIL
Into a shaker pour the juice of one-quarter orange and about a teaspoon of “gum.” Now add an ounce and a half of gin (dry or sweet),three-quarter ounce of Italian sweet Vermouth,three-quarter ounce French dry Vermouth and shake vigorously in the iced container. Strain into cocktail glass.

1935 - From "La Florida Cocktail Book Havana Cuba"
BRONX
1/3 Vermouth Martini Rossi.
1/3 Nolly Prat Vermouth.
1/3 Gordon Gin.
1/2 Teaspoonful Curacao.
1 Teaspoonful Orange Juice.
Cracked ice.
Shake lightly and strain; then, serve.

BRONX NUM. 2
(Floridita Style)
1/3 Nolly Prat Vermouth.
1/3 Vermouth Martini Rossi.
1/3 Gordon Gin.
1/2 Teaspoonful Curacao.
Cracked ice.
Do not shake. Strain and serve very cold with a lemon peel and two cherries.

1937 - From "Approved Cocktails" by Ukbg



1937 - From "Cafe Royal Cocktail Book" by Willian J. Tarling


1947 - From "Bartender's Guide" by Trader Vic
Bronx Pineapple Cocktail
1 oz. gin
1/2 oz. Italian vermouth
1/2 pineapple juice
Shake with cracked ice; strain into chilled cocktail glass.

Bronx River Cocktail
1 oz. gin
1/2 oz. Italian vermouth 
juice of 1/4 lemon
1/4 tsp. sugar
Shake with cracked ice; strain into chilled cocktail glass.


1948 / 1958 - From "The Fine Art Of Mixing Drinks"  by David A. Embury
There is one old standby among the gin cocktails of the aromatic type that has more or less fallen into disrepute since prohibition, and that is the Bronx. There are few cocktails the recipes for which differ as widely as this one. Some books recommend dry vermouth, some sweet vermouth, and some both. Some specify equal parts of vermouth and orange juice and some provide only for a slice of orange peel shaken with the cocktail or a slice of orange dunked in each glass. You can try out various proportions and modifications for yourself. At the best, however, you will be able to produce only a fairly good cocktail-nothing to brag or write home about. Here is a fairly good formula for the drink: 
BRONX
1 part French Vermouth 
1 part Italian Vermouth 
1 part Orange Juice 
6 parts Yellow Gin 
Shake with cracked ice. Drop a twist of orange peel into each glass. 

This cocktail is sometimes called the MECCA. With 2 parts orange juice instead of 1 and with the French vermouth omitted, it is sometimes called the ABBEY. 

Following are two variations of this drink: 
SILVER BRONX
1 part Orange Juice 
2 parts Italian Vermouth 
6 parts Gin 
1 Egg White to each 2 drinks 
Shake ingredients other than gin with cracked ice and add gin in 2 or 3 installments, shaking after each addition. 

This cocktail is sometimes erroneously called the BROOKLYN. See under whisky cocktails, page 162, for the true Brooklyn. 

PINEAPPLE BRONX 
1 part Italian Vermouth 
1 part Pineapple Juice 
6 parts Gin 
Shake with cracked ice. 

1949 - From "The Professional Mixing Guide" By Angostura-Wuppermann Corporation
Bronx Cocktail
1/2 Dry Gin,
1/4 Dry Vermouth,
1/4 Sweet Vermouth,
Juice 1/2 Orange.
Shake well with cracked ice, strain into cocktail glass and serve.


1955 - From "The standard bartenders guide" by Patrick Gavin Duffy
Crystal Bronx 
1/2 Dry Vermouth
1/2 Sweet Vermouth
Juice of 1/4 Orange
Pour into large cocktail glass with ice and fill with Soda Water.

1990 - From "365 Cocktails" by Gino Marcialis - ed. 1996
Bronx - IBA
Ingredienti
5/10 di Gin
2/10 di Vermouth Dry
2/10 di Vermouth Rosso
1/10 di succo d'arancia spremuta al momento
Preparazione
Si prepara nello shaker.
Coppetta cocktail, cubetti di ghiaccio, pre dinner. 


1997 - From "The New York Bartender's Guide" by Sally Ann Berk
Bronx Cheer
4 parts apricot brandy (2 oz.)
Raspberry soda
Orange peel
Fresh raspberries
Pour brandy into a chilled collins glass almost filled with ice cubes.
Fill with raspberry soda.
Stir gently and garnish with orange peel and few fresh raspberries.

2006 - From "Mr Boston - Platinum Edition"
Bronx Cocktail
1 oz. Gin
1/2 oz. Dry Vermouth
1/2 oz. Sweet Vermouth
1 oz. Orange Juice
Shake with ice and strain into chilled cocktail glass. 
Garnish with a slice of orange.

Bronx Cocktail (Dry)
1 oz. Gin
1 oz. Dry Vermouth
1/2 Orange Juice
Shake with ice and strain into chilled cocktail glass.
Garnish with a slice of orange.

Bronx Terrace Cocktail
1 1/2 oz. Gin
1 1/2 oz. Dry Vermouth
1/2 oz. Lime Juice
Shake with ice and strain into chilled cocktail glass.
Add a maraschino cherry.

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