Princeton

The story

The Princeton cocktail is believed to have originated in the early 20th century, named after Princeton University. It reflects the classic cocktail revival, showcasing the use of Old Tom gin and tawny port, which were popular during that era. Its enduring appeal lies in its balance of sweetness and botanical notes, making it a staple in cocktail bars today.

How it tastes

The Princeton offers a harmonious blend of botanical gin and rich tawny port, with a hint of sweetness from the optional sugar syrup. The orange bitters add complexity, making it a versatile choice for both pre-dinner and evening sipping.

Getting it right

To achieve the perfect Princeton, ensure you stir the ingredients well with ice to chill and dilute them properly. The balance between gin and port is crucial; too much port can overpower the drink's botanical character.

Variations

• Princeton Sour — Adds lemon juice for a tart twist, balancing the sweetness of the port.
• Princeton Royale — Topped with sparkling wine for a refreshing, effervescent version.

Substitutions

• Old Tom gin — Use London dry gin for a drier profile or genever for a maltier flavor.
• Tawny port — Ruby port can be used for a fruitier taste, though it will alter the drink's character.

Questions

What is Old Tom gin?

Old Tom gin is a style of gin that is slightly sweeter than London dry gin, often used in classic cocktails for its rich flavor.

Can I make this cocktail without sugar syrup?

Yes, the sugar syrup is optional. The sweetness from the tawny port may be sufficient for your taste.

What glass should I use?

A coupe glass is traditional for serving the Princeton, but a cocktail glass can also be used.

This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.

Updated October 10, 2026