Originally nothing more than equal parts Cognac and Port, shaken with a little sugar over ice, the Antrim Cocktail is attributed to the American-born, Philippines-based barman Walter Ellett Antrim, an enigmatic soul better known as “Monk.” Seeking a more consistent mouthfeel and flavor, Brooklyn bartender Selma Slabiak introduces orange bitters, gomme syrup and a lemon twist to the proceedings.
- 1 ounce Cognac, preferably Pierre Ferrand 1840
- 1 ounce tawny port
- 2 dashes orange bitters, preferably Regans'
- 1 barspoon gomme syrup (see Editor's Note)
Garnish: lemon peel
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a chilled Nick and Nora glass.
- Garnish with a lemon peel.
1 1/2 cups superfine sugar
6 ounces water, divided into 2-ounce and 4-ounce portions
2 ounces gum arabic or gum acacia
In a small plastic container, combine gum arabic and 2 ounces water. Stir with a chopstick to combine, then cover. Let sit for 48 hours, or until the gum arabic has been completely dissolved by the water.
In a small saucepan, combine sugar and remaining 4 ounces water. Heat gently until sugar begins to dissolve, then fold in the gum arabic mixture. Remove from heat immediately, let cool and bottle in a plastic squeeze bottle. Keep refrigerated for up to 1 month.