Cocktail Session: The Princeton Cocktail & The Great Martini Debate

Did you know that a Princeton is an actual classic cocktail?  Made with old tom gin (a sweeter and more citrus-forward variety than a standard London dry) and port, the Princeton is a welcome addition to Joe Wang ‘01’s repertoire.  You’ll need two measures of old tom gin (or, failing that, a suitably bland dry gin and a dash or two of simple syrup), to one measure of tawny port (ruby port is fine with more crimson sensibilities), a couple drops of orange bitters if you have ’em, and a lemon twist.

Of course, to outsiders, the cocktail of Princeton may be the martini.  In the spirit of our great late-night debates, I offer an open forum for a drink that has as many recipes and variations as it has aficionados.  Gin or vodka?  Quantity (and type) of vermouth?  Shaken or stirred?  Olive or lemon twist?  Almost all suggestions are welcome (the appletini and its early 2000s progeny can go to hell).  You’ll need a clear spirit of your choice, a vermouth of your choice, a vessel of your choice, and a garnish of your choice.  As Joe says: I’ll show you mine (a Perfect martini made with a 50-50 mix of sweet and dry vermouth, gin, and olives) if you show me yours.

Ingredients & Supplies You’ll Need:

Princeton:

• Old Tom Gin (failing this, add a dash or two of simple syrup to a bland dry gin).
• Tawny or ruby port
• Orange bitters
• Twist of lemon
• Ice
• Mixing glass and bar spoon
• Cocktail Glass

Martini:

• Open season – bring whatever