Black Jack No. 1 cocktail recipe and tasting notes

Black Jack No. 1 stands out as a small, spirit-forward cocktail that blends London dry gin with cherry brandy and blackcurrant liqueur for a refined, vintage sip. The recipe shines when served in a chilled Nick & Nora glass and finished with a lemon twist that brightens the darker fruit notes. This guide covers ingredients, preparation, tasting notes, alcohol and calorie data, and a brief history so you can recreate the classic at home with confidence.

What ingredients are needed for Black Jack No. 1?

The recipe keeps the ingredient list short and precise, focusing on balance rather than complexity. You will need a good quality London dry gin, a small measure of kirschwasser for cherry depth, and crème de cassis for fruit sweetness and color. Chilled water is sometimes added in tiny quantity when using dry ice or very cold stirring ice.

Ingredient	Measure	Notes
Hayman’s London Dry Gin or similar	45 ml	Classic, dry backbone
Kirschwasser (cherry eau-de-vie)	15 ml	Adds a floral cherry lift
Crème de cassis de Bourgogne	15 ml	Fruit sweetness and color
Chilled water	7.5 ml	Omit if using wet ice

Substitutions exist but will shift the drink’s profile. If vous prefer a drier result, reduce the crème de cassis by a few milliliters and increase the gin slightly.

How should you prepare and serve this cocktail?

Begin by selecting and pre-chilling a Nick & Nora glass so the drink stays cool and the aromatics concentrate. A chilled glass also preserves the texture achieved by a short, precise stir. Prepare a lemon zest twist for garnish and set it aside until after straining.

Stirring technique matters because the cocktail is spirit-forward and clarity is part of its charm. Use plenty of clean, cold ice and stir until the mixing glass attains proper dilution and chill. Fine strain into the chilled glass to remove any shards and deliver a silky mouthfeel.

What are the exact steps to make Black Jack No. 1?

Follow a simple sequence so the balance remains consistent from one serve to the next. Measure each spirit accurately and add them to a mixing glass filled with ice. Stir with a long bar spoon until the mixture feels appropriately chilled on the hand.

1. Fill mixing glass with ice and add 45 ml gin, 15 ml kirsch, 15 ml crème de cassis, and 7.5 ml chilled water if using.
2. Stir gently for about 20–30 seconds until well chilled and slightly diluted.
3. Fine strain into the pre-chilled Nick & Nora glass and express a lemon twist over the surface, then use it as garnish.

Small technique points influence the final drink. Use wet ice if available to reduce the need for added water and maintain clarity. Serve immediately so aromas remain lively and the fruit notes are pronounced.

What does the cocktail taste like and how strong is it?

Black Jack No. 1 leans more burgundy than black in color and presents a pronounced dark-fruit character from the crème de cassis. The kirsch adds a subtle almond-like cherry tone while the gin keeps the structure bright and botanical. Overall, the cocktail reads medium-dry with a clear fruit-forward profile.

Metric	Value
Calories per serving	172 kcal
Standard drinks	1.6
Alcohol by volume	26.57% alc./vol.

Where does this recipe originate and what does the name mean?

The cocktail traces back to a 1938 recipe published in The How and When by Hyman Gale and Gerald F. Marco. Their version used similar proportions of gin, kirsch and cassis, instructing a simple stir and a garnish, showing how enduring the formula has been.

The term Black Jack originally referred to a water bottle made from air-dried leather that often turned black during the drying process. The name likely stuck because it evokes dark hues, matching the cocktail’s rich fruit color and vintage pedigree.