Ginuary 13th: Casino.

Ohhhhh, I’m in trouble.

While trying to pin down a gin for tonight after a long day at work I got stuck between two quite different recipes, one from the Bitter Truth and one from CHOW. The same ingredients, yes, but that’s where the similarity ends. Different measures of supporting ingredients. Different prep methods (one’s stirred, one’s shaken). Different garnishes. Rats. This meant only one option.

A comparison post.

I think the last time I got this comparative was back in 2013 with the White Lady. Funnily enough, I mentioned accidental drunkenness in that post. It happened again. But I’m persevering with this post because it’s important.


  • 60ml old tom gin
  • 20ml maraschino liqueur
  • 20ml fresh lemon juice
  • 2 dashes orange bitters
  • orange peel twist


Twist the orange peel (to release the oil) and drop it in a shaker. Add the remaining ingredients and shake over ice; strain into a cocktail or coupe. Garnish with a twist each of lemon and orange, or a cocktail cherry, or whatever you feel like.




I’m gonna be real with you right now: I wanted to prefer the stirred drink, because I always feel like a stirred cocktail is a tougher drink, a gutsier drink. And the stirred/tBT version was definitely gutsier, but I couldn’t help myself—I just preferred the balance of the CHOW version, with the higher quantities of maraschino and lemon. It didn’t smack me in the face quite as much and as I drank both drinks (this was part of tonight’s problem, I think…) I found myself leaning toward the easier palate of the CHOW version.

I’d probably be keen to try playing around with other volumes of maraschino and lemon, and I realise I’m preferring the butchered, altered version, and I’m sorry, but I’m also not sorry, because I drank a lot of standard drinks very quickly tonight and I have a day off tomorrow so I’m going to sleep in.

The end. Good night. I’m sorry. I’m sorry, I’m not sorry. Casino. Cheers.