When Robert Vermeire first published the recipe ( Cocktails, How to Mix Them, 1922), he refered to it as “a very old cocktail,” and attributed it to New Orleans bartender Harry Johnson. The basic model of the drink has been around for something like a hundred years, but its original incarnation, as the Blackthorn (no final “e” in the old days), was a nondescript mishmash of flavors that didn’t hang together very well. For the Blackthorn Cocktail (Irish) recipe, refer to the Flask Cocktails article.We have Gary Regan to thank for the modern Blackthorne Cocktail. It’s sweet and tart, and uses both sloe gin and dry gin. The Blackthorn cocktail recipe below is an adaptation from The PDT Cocktail Book. The PDT Cocktail Book makes a clearer distinction by attributing an origin, Black Thorn (Irish) with Irish whiskey, and Blackthorn (English) with sloe gin based on a recipe in The Cocktail Book a Sideboard Manual for Gentlemen. Crockett’s The Old Waldorf-Astoria Bar Book (1935 reprint) as 2 dashes of orange bitters, one third Italian vermouth, and two third sloe gin. 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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