Blackthorn (cocktail)

Lore & Background

The sloe gin version of the Blackthorn takes its name from the blackthorn plant, whose fruit (sloes) are infused in gin. Early printed versions include a 1906 recipe with equal parts Italian vermouth and sloe gin, lemon juice, bitters, and syrup, as well as a sour version in James C. Maloney's 1900 guide using sloe gin, apricot brandy, citrus juice, and pineapple syrup. Variations abounded, with Joe Fitchett's 1925 recipe omitting the pineapple syrup. Straub's 1913 manual included a 'Blackthorne Cocktail' with orange bitters, dry vermouth, and sloe gin, while J. A. Didier's The Reminder featured a 2:1 ratio of sloe gin to dry vermouth. Over time, the vermouth-dominant version became the more common association, and the sour appeared less frequently after the 1930s.

The whiskey version traces to Harry Johnson's 1900 edition of his Bartender's Manual, with a 1:1 ratio of sweet vermouth to Irish whiskey, plus Boker's Bitters and absinthe. Robert Vermeire's 1922 version, which removed the space between 'black' and 'thorn,' was widely copied. The Savoy Cocktail Book (1930) listed the sloe gin version as 'Blackthorne No. 2' and the Irish whiskey version as 'Blackthorne.' The whiskey version is often attributed to New Orleans, but its omission from Famous New Orleans Drinks and How To Mix'em (1938) suggests it was not strongly associated with the city at that time. The exact origin is uncertain, but absence from Johnson's earlier books points to a likely 1890s origin. The whiskey Blackthorn fell out of fashion in the second half of the 20th century until Gary Regan revived it in his 2003 book The Joy of Mixology.

Reader's Guide

The Blackthorn cocktail is significant for its dual identity, reflecting the early 20th-century cocktail culture's flexibility and regional variation. The sloe gin version, rooted in the fruit of the blackthorn plant, appeared in numerous early recipes, from sours to vermouth-heavy mixes, and gradually coalesced around a vermouth-dominant form. The whiskey version, attributed to Harry Johnson of New Orleans, established a competing lineage that was widely copied after Robert Vermeire's 1922 publication. The Savoy Cocktail Book's decision to label the sloe gin version as 'No. 2' underscores the whiskey variant's eventual prominence in many classic cocktail references. The whiskey Blackthorn's decline in the later 20th century and its revival by Gary Regan in 2003 illustrates how cocktails can cycle in and out of fashion. The related Red Thorn, a modern variation by Takumi Watanabe, shows ongoing reinterpretation. The Blackthorn's legacy lies in its demonstration of how a single name can encompass multiple recipes, and how bartenders historically adapted ingredients and ratios to suit local tastes and available spirits.

Did You Know?

• The name 'Blackthorn' comes from Prunus spinosa, the plant whose fruit (sloes) are used to make sloe gin.
• Bill Boothby's 1934 book includes five different 'Blackthorn' cocktails.
• Gary Regan revived the whiskey Blackthorn in his 2003 book The Joy of Mixology.