History & Heritage
“First printed in Hugo Ensslin's 1917 *Recipes for Mixed Drinks*, the Casino pairs Old Tom gin and maraschino in a lemony sour accented with orange bitters. Harry Craddock later included it in the 1930 *Savoy Cocktail Book*, preserving the recipe through Prohibition's end. The drink faded as Old Tom disappeared but returned with the craft-cocktail revival.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Add all ingredients to a shaker filled with ice
Shake until frosty and well-chilled
Double strain into a chilled coupe
Garnish with a lemon twist and optional cherry
Glassware
Served up in a chilled coupe
Garnish
Express oils over the drink
Master's Tips
Professional insights to elevate your craft
Balance maraschino carefully—it can dominate
A lemon-forward twist brightens the profile
Chill ingredients and glassware for peak crispness
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
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Sour
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Bitter
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Strong
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Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Casino.
Dry Casino
Swaps Old Tom for London Dry gin for a crisper, less sweet profile.
Changes
Violette Casino
Adds a touch of crème de violette for floral color.
Changes
Casino Royale
Includes orange juice and egg white, yielding a frothier, fruitier sour.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Tuxedo
A late-19th-century martini offshoot with dry vermouth, a touch of maraschino, and aromatic absinthe and bitters.
Alaska
A silky, spirit-forward gin cocktail where honeyed Yellow Chartreuse and citrus bitters create an aromatic, golden Martini sibling.
Aviation
Hugo Ensslin's sky-hued gin sour of gin, maraschino and crème de violette—lost for decades until the cocktail renaissance brought it soaring back.