Princeton recipe
A sophisticated late-19th-century union of Old Tom gin and ruby port with aromatic citrus bitters.
Method: Stir ·
Glass: Coupe glass ·
Time: 5 min ·
Difficulty: Beginner ·
Family: The Martini Family
Ingredients
- 2 oz Old Tom gin (Preferably a lightly sweetened historical profile)
- 3/4 oz Tawny port (Quality aged port for dried fruit complexity)
- 2 dashes Orange bitters (Regan's or Angostura orange)
How to make a Princeton
- Add the Old Tom gin and orange bitters to a mixing glass filled with cracked ice.
- Stir briskly for thirty seconds until thoroughly chilled and diluted.
- Strain into a chilled coupe or cocktail glass.
- Gently pour or float the tawny port over the top of the drink so it bleeds into the base.
- Express an orange peel over the surface and discard, serving without garnish or with a clean twist.
Garnish
or with a clean twist
Pro tip
Measure carefully, keep the dilution controlled, and serve Princeton as soon as it is cold and balanced.
History of the Princeton
The Princeton first appeared in print in George Kappeler’s 1895 guide Modern American Drinks, alongside companion cocktails named after fellow universities like Yale and Harvard. While institutional lore often attributes its creation to campus imbibers or hotel barmen catering to alumni, historians note it reflects the broader Victorian cocktail fashion of pairing juniper spirits with fortified dessert wines.
Flavour profile
Boozy, Herbal, Sweet, Citrus
Variations
- Yale Cocktail — Substitute dry gin for Old Tom, and split the bitters between orange and Angostura.
- Harvard Cocktail — Swap the gin entirely for bonded cognac or brandy, retaining the port and bitters foundation.
- Oxford Cocktail — Use genever in place of Old Tom gin, adding a dash of maraschino liqueur.
Practise making the Princeton in the free Virtual Bar game.