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Tinton

Classic/vintage · Nightcap/sipping

4.4 4 ratings

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Ingredients

1 1/2 oz Calvados apple brandy
1 1/2 oz Ruby port

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lemon zest twist and Luxardo Maraschino Cherry.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS lemon zest twist over the cocktail and discard.
  2. 6 Garnish with skewered maraschino cherry.

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Flavour profile

23.2% alc./vol. · 1.5 standard drinks · 181 calories

History

Equal parts calvados and port provide a surprisingly tasty and balanced cocktail. The richness of ruby port produces a more appealing, deeper colour and flavour than tawny port. A great Manhattan alternative.

This classic drink likely owes its name to Tinton Falls, a locale in Monmouth County, New Jersey. This area has historical ties to applejack production, with the Laird & Co. distillery situated only a few miles away in Scobeyville. The town of Tinton Falls itself is named after Tinton Manor and the prominent waterfalls that once powered the local ironworks, which were the driving force behind the town's establishment. The Tinton cocktail made its debut in Hugo Ensslin's 1916-17 compilation, Recipes for Mixed Drinks. Similar to many recipes featured in Ensslin's work, it was later included in Harry Craddock's 1930 publication, The Savoy Cocktail Book. TINTON COCKTAIL ⅓ Port wine ⅔ Applejack Shake well in a mixing glass with cracked ice, strain and serve. TINTON COCKTAIL. ⅓ Port wine. ⅔ Applejack or Calvados. Shake well and strain into cocktail glass Further appearances of the Tinton cocktail can be observed in three additional books released in 1934: Patrick Gavin Duffy's The Official Mixer's Manual, William T. "Cocktail Bill" Boothby's The World's Drinks And How To Mix Them, and R. de Fleury's 1700 Cocktails for the Man Behind the Bar. Tinton Cocktail ⅓ Port Wine ⅔ Applejack Stir well with cracked ice and strain. Use glass number 1 [Glass No.1 referencing an illustration of a stemmed Nick & Nora at the front of the book.] TINTON Calvados . . . . . . . ⅔ jigger Port Wine . . . . . . ⅓ jigger Shake well with ice, strain into chilled cocktail glass and serve. {"quote": "R. de Fleury, 1700 Cocktails for the Man Behind the Bar, 1934": "TINTON\n⅓ Port Wine\n⅓ Calvados"}

Created by Hugo R. Esslinn