50 ml – GIN 206 • London dry gin
30 ml BASLER LANGSTIELER. WILD 503 • cherry eau-de-vie
10 ml – fresh lemon juice
10 ml – sugar syrup
dash – aromatic bitter
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This is a liberal Interpretation of the Casino recipe first published in the Savoy Cocktail Book in 1930.

The original Casino is in itself an adaptation of the pre-prohibition cocktail known as the Aviation, leaving out the Crème de violette. The recipe for this was first published in 1916 in the book ‘Recipes for Mixed Drinks’ by Hugo Ensslin, the German born head bartender at the Wallick House Hotel in Times Square. Our version of the Casino uses cherries eau-de-vie instead of Maraschinos, and results in a dry, short drink. If you add two dashes of Crème de violette to this recipe, you get a contemporary version of the Aviation cocktail.