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The Park Avenue (Cocktail)


The Park Avenue Cocktail dates back to the 1940s and is made with gin, pineapple juice, sweet vermouth and orange curaçao,

History
A cocktail named 'The Park Avenue' is included in Dexter Mason's 1930 book 'The Art of Drinking'. Beyond the inclusion of gin it bears little similarity to the Park Avenue (#2) that is commonly known today.

A drink called 'Park Avenue' is also listed in the 1937 Cafe Royal Cocktail Book, although no recipe is given there are instructions to request the recipe from the U.K.B.G. if it is desired.

The Park Avenue #2 is included in David A. Embury's famous 1948 book 'The Fine Art of Mixing Drinks', it is likely to have circulated widely in the 1940s, although it is an extremely difficult drink to search the newspaper archives for evidence of, as the name is more often found to refer to 'Park Avenue' the address.

The drink gained a resurgence after featuring in Ted Haigh's 2004 book 'Vintage Spirits and Forgotten Cocktails' where the recipe was tweaked once again for the modern palate, unusually for a classic cocktail evolution the drink gets less boozy and sweeter over the years rather than dryer.



Variations
Park Avenue #1 - Dexter Mason 2 parts Champagne 1 Part Gin 1 Part Orange Juice a Dash of Cherry Brandy Shake rapidly with only one large piece of ice.

Park Avenue #2 - David A. Embury 4 parts Gin 1 part Italian Vermouth 2 parts Pineapple Juice 2 dashes Curaçao Shake with cracked ice

Park Avenue #2 - Ted Haigh 3 parts Gin 1 part Pineapple Juice 1 part Sweet Vermouth 2 teaspoons Orange Curaçao Shake in an iced cocktail shaker and strain into a cocktail glass

Park Avenue #2 - Modern Recipe 2 parts London Dry Gin 1 part Sweet Red Vermouth 1 part Freshly Squeezed Pineapple Juice 2 dashes Orange Curaçao Shake with cubed ice and strain into a chilled cocktail glass