This is a prohibition era cocktail that is making a very deserved comeback. It came out of Harry Craddock’s guide, and was rediscovered and repopularized by Ted Haigh.
The recipe is quite simple, as it’s the same quantity of each of the four main ingredients – gin, Lillet blanc, triple sec, and lemon juice. Plus a little absinthe or absinthe substitute and an optional garnish. This also makes it very easy to scale up for batches, which I did earlier for my ultimate frisbee winter league team. Got some good reception there.
- 3/4 oz gin
- 3/4 oz Lillet blanc
- 3/4 oz triple sec or Cointreau
- 3/4 oz lemon juice
- a few drops of Absinthe or Absinthe substitute (I rinsed the glass with Herbsaint)
The cocktail has been covered by a few – Cocktail Enthusiast, Chuck Taggart, Serious Eats, and others. They all recommend a cherry as a garnish, but each of their pictures shows a commercial maraschino cherry. I’m not a big fan of those. But the cherries that I make are soaked in either brandy, Maraschino liqueur, or bourbon. (More on those in a future post…) I might make a batch soaked in kirsch or something light some day, but until then, I’ll save the cherries for manhattans and old fashioneds.
Kaiser Penguin dedicated some time (and liver) to trying out a few different recipes, and is to be commended. He seems to have more of a taste for the herbs than I do, and I prefer the floral notes, so would keep the Absinthe to a minimum. Married with Dinner suggested a dried cherry that had been revived in a pastis like Pernod. A creative idea, but I think that if and when I garnish this, I’m going to go with an orange peel to pick up the citrus a bit – I’m in good company on this with Randy from SummitSips and Imbibe Magazine (who have a video for this).