Casino
A crisp, juniper-led gin sour lifted by maraschino liqueur and sharpened with lemon, finished with orange bitters and a cherry. Bright, elegant and unmistakably classic.
History of Casino
The Casino sits alongside the Aviation in early twentieth-century gin lore, sharing DNA with recipes published by Hugo R. Ensslin. It pairs gin with maraschino liqueur and lemon, then adds orange bitters for aromatic lift. Like many classics, its exact birthplace is murky, but New York bartending circles likely shaped its form. By the 1930s the drink appeared in major bar manuals, though its popularity ebbed as tastes shifted post-war. Modern cocktail revivals brought it back, appreciated for its clear structure and botanical interplay. It rewards careful balance and fresh citrus, restoring its status as a connoisseur’s sour. Variations have travelled under the same name, sometimes adjusting sweetness or bitters intensity. Some call for Old Tom gin to soften the edges, others keep it lean with London dry. The core remains constant: juniper, cherry-kernel nuance, bright lemon and a clean, dry finish.
Why the Casino Works
The Casino follows the classic sour blueprint but uses maraschino liqueur as the sweetener, adding almond-like cherry notes that flatter gin’s botanicals. Fresh lemon provides the necessary acid to snap the drink into focus, while orange bitters contribute spice and perfume without extra sweetness. Choosing a juniper-forward gin keeps the profile clean and dry, letting the maraschino speak without tipping into confection. The ratio here gives a bright, linear sip with a gently perfumed mid-palate and a dry, citrusy finish. Technique is crucial: shake hard with plenty of cold ice to achieve full aeration and proper dilution. Fine-straining removes ice shards for a smooth texture, and a chilled glass preserves the aromatics and structure.
Should You Mix Ahead?
You can pre-batch the alcoholic components: combine gin, maraschino liqueur and orange bitters in a bottle and chill thoroughly. Add fresh lemon juice only at service to preserve brightness and manage dilution. This keeps speed high and flavour crisp. For events, scale the spirits mixture and store in the fridge. Shake each portion with measured lemon and plenty of cold ice to maintain texture. Fine-strain to keep the drink smooth and consistent. If batching fully, expect citrus to fade within a few hours. In that case, add a small top-up of lemon to taste just before serving. Always chill glassware in advance to protect aromatics.
Food & Snack Pairings
Citrus and juniper make this an excellent aperitif with briny olives, salted almonds and crisp radishes with butter. The dry finish resets the palate between bites. It also flatters simple seafood like prawns or a light ceviche. For something heartier, pair with fried chicken, tempura vegetables or white fish goujons. The acidity cuts through fat while the cherry note adds a gentle counterpoint. Keep seasoning bright and avoid heavy sauces. Cheese pairings lean towards young goat’s cheese or a mild, bloomy rind. Fresh herbs, lemon zest and pepper sing alongside the cocktail’s spice and lift. Finish with a handful of savoury crisps if you’re keeping it casual.
How to Make Casino
Chill a coupe and ready your garnish. Measure gin, maraschino liqueur and fresh lemon juice precisely into a shaker, then add two firm dashes of orange bitters. Accurate jiggering preserves the drink’s dry, linear profile. Fill the shaker with solid, fresh ice and shake hard for 10 to 12 seconds. You are aiming for full chill, slight aeration and the right dilution to open the botanicals. Listen for the pitch change as the tin frosts. Fine-strain into the cold coupe to catch chips and achieve a satin texture. Garnish with a maraschino cherry. Serve immediately while the aroma is lively and the surface glossy.
When to Serve
Serve as an aperitif before dinner when palates are fresh and the bracing acidity can shine. It cues appetite and clears the deck for savoury courses. Early evening is its sweet spot. In warm weather the Casino feels particularly sprightly. Spring and summer gatherings suit it well, from garden parties to terrace drinks. The brightness reads as crisp rather than heavy. It also excels as a first round at cocktail bars or dinner parties where a classic opener sets the tone. Offer it when guests like gin but want something lighter than a Martini. Keep the glassware chilled to prolong the experience.
Common Mistakes
Over-pouring maraschino liqueur makes the drink cloying. Stick to the measured half-ounce and adjust with a tiny extra dash of lemon if needed. Aim for dry and lifted, not dessert-like.
Under-shaking leads to a thin, harsh sip. Use plenty of fresh ice and shake hard for a full 10 to 12 seconds to integrate acid and alcohol. If the glass doesn’t frost, you likely need more chill.
Skipping a fine strain leaves ice shards that dull aroma and water the finish. Double strain into a well-chilled coupe for a smooth texture. Taste and adjust with a micro-dash of bitters only if the nose feels flat.
Recommended
Best gin for Casino
Choose a juniper-forward gin with a dry finish to keep the Casino taut and refreshing. Strong citrus and pepper notes complement the lemon and bitters, while a clean base prevents the maraschino from reading sugary.
Taste Profile
Ingredients
Instructions
Chill and prepare
Chill a coupe. Set a maraschino cherry on a pick and keep it cold.
Build in the shaker
Add gin, maraschino liqueur, fresh lemon juice and two dashes of orange bitters to a shaker tin.
Shake hard
Fill with solid ice and shake vigorously until well chilled and aerated, about 10–12 seconds.
Fine-strain
Double strain into the chilled coupe to remove ice shards and achieve a smooth texture.
Garnish and serve
Garnish with the maraschino cherry and serve immediately.
Bartender Tips
Keep it dry
Resist adding extra maraschino; the drink should finish crisp and lean. If you prefer a touch more sweetness, increase by no more than a barspoon.
Shake with intent
Use fresh, dense ice and shake hard to achieve proper dilution and a satin texture. A frosted tin and audible pitch change signal you’re there.
Fine-strain always
Double straining removes ice chips that can mute aroma and over-dilute the finish. It also gives the cocktail a pristine surface.
To capture the Casino’s shape without alcohol, use a juniper-forward non-alcoholic gin alternative and a cherry-almond syrup in place of maraschino liqueur. Fresh lemon remains essential for brightness, while a dash of orange blossom water can echo bitters. Shake hard with ice and serve up for the same texture and lift. Balance is still the aim. Start modestly with the cherry syrup and adjust to taste, keeping the drink dry and refreshing rather than sweet. The citrus should lead, with the cherry sitting politely in the mid-palate. Garnish with a cherry and, if you like, a thin lemon twist expressed over the glass. Chilling the stemware helps mimic the clean, precise feel of the original. Serve immediately to preserve the fine foam and aroma.
Similar Drinks
Frequently Asked Questions
What gin works best in a Casino?
Choose a juniper-forward London dry or a similarly crisp style to keep the drink taut and dry. Richer, sweeter gins can blur the lines, so if you use one, balance with a touch more lemon to keep the finish clean.
Should I shake or stir, and for how long?
Shake hard with plenty of cold, solid ice for 10 to 12 seconds. You want aeration and controlled dilution to knit citrus with spirit, then fine-strain to remove chips for a silkier texture.
How strong does it feel and when should I serve it?
It drinks crisp and bright but is fairly strong, closer to a Martini than a long drink. Serve as an aperitif or first round when a dry, aromatic cocktail sets the tone.
Can I make it ahead or batch for a party?
Pre-mix the gin, maraschino and bitters and chill; add fresh lemon per serving and shake with ice. For food, think briny olives, salted nuts and light seafood to match its citrus-led profile.
Hangover Risk
Risk Level
Hangover risk based on alcohol type, content, and serving size: 2/5. Always drink responsibly.
Recipe Rating
Based on 3 reviews