The name sounds like a grumble on a grey afternoon, and the drink is a good answer to one. Gin and sweet vermouth give it backbone, fresh orange juice and a splash of triple sec lighten it into something bright and aromatic.
1¾ oz
London dry gine.g. Tanqueray · Gordon's · Beefeater · Bombay Sapphire · Sipsmith
½ oz
sweet vermouthe.g. Martini · Cinzano · Carpano · Cocchi · Punt e Mes
½ oz
orange juice freshly squeezed
¼ oz
triple sece.g. Cointreau · Bols · Marie Brizard · DeKuyper · Giffard
Garnish: Orange twist · Ice: Served up, no ice
Damn the Weather
Juniper and orange peel up front, a gentle bittersweet vermouth middle and a soft citrus finish. Medium bodied and not too sweet.
Damn the Weather belongs to the orange juice cocktails of the 1920s, a style that flourished while American bartenders worked abroad or in speakeasies during Prohibition. It appears in Harry Craddock's Savoy Cocktail Book, published in London in 1930, as a mix of gin, Italian vermouth, orange juice and a little curaçao.
Who created it and where the name comes from is not recorded. It is a close relative of the Bronx, which pairs gin with both vermouths and orange juice, and of the Satan's Whiskers. Drinks of this type fell out of fashion for decades but have returned on classic cocktail menus since the 2000s.
Nobody knows for certain. The recipe is documented in the Savoy Cocktail Book of 1930, but its creator and the story behind the name are not recorded.
Shaken, because it contains fruit juice. Stirring would leave it thin and not cold enough.
Yes, Cointreau or a dry orange curaçao both work well in place of triple sec.
The perfect sound
Grey skies outside, warm jazz and gin inside.
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