It has equal parts Italian vermouth and sloe gin, while adding lemon juice, two kinds of bitters and syrup.

[5] Straubs Manual of Mixed Drinks published in 1913 includes the "Blackthorne Cocktail" with orange bitters, dry vermouth and sloe gin.

The "Blackthorne Cocktail" appears in the Addenda and includes a 2:1 ratio of sloe gin to dry vermouth.

His recipe included a 1:1 ratio of sweet vermouth to Irish Whisky, with dashes of Boker's Bitters and Absinthe.

He removed the space between the words "black" and "thorn," thrusting the whiskey version into opposition to the sloe gin cocktail.

[9] Owing to the identical spelling, The Savoy Cocktail Book (1930) relegated the sloe gin version to "Blackthorne No.

[14] The whisky Blackthorn fell out of fashion during the second half of the 20th century until Gary Regan featured it in his 2003 book The Joy of Mixology.

It's made with Irish whiskey, dry vermouth, raspberry syrup, lemon juice, green chartreuse, and absinthe.