I seem to be perpetually in the mood for drinking very old cocktails. Well, it pays off. This gem from Harry Craddock's Savoy Cocktail book of 1930 is a perfectly balanced marvel.
1 oz dry gin
1 oz Cointreau
1 oz Lillet Blanc
1 oz fresh lemon juice
1 - 3 drops absinthe or pastis
Shake with ice
Double strain into chilled cocktail glass
Garnish: maraschino cherry
The Lillet Blanc from the 20th Century cocktail rears its beautiful head again here. As such, it's well worth the find - useful in several drinks. In terms of the very very scant dash of absinthe or pastis, it's up to you in terms of likes/dislikes and availability. I normally make mine with Pernod (not the absinthe) because it's all I use it for. However, a while ago I tried real absinthe and it canged the drink in a very subtle way. That's the beauty of it - while only 3 drops, the absinthe/pastis is detectable and for once not obtrusive. Those who dislike licorice could easily enjoy this drink, even moreso than the Monkey Gland. In terms of other ingredients, use a nice gin, fresh lemon juice, and Cointreau - there are few alternatives for quality triple sec.
The balance of flavours is astounding. Not only can you taste the absinthe/pastis, but all of the ingredients shine through. You get the juniper from the gin, tart lemon-ness, orange from the Cointreau and some nice fruits and herbs from the Lillet.
While I do say this drink is balanced well, balance does not mean everyone will like it. It is on the sour side of things, but hey - it makes it very refreshing.
Harry Craddock said "Four of these taken in swift succession will unrevive the corpse again". So drink this former hangover-cure in moderation. Each contains over 2 standard drinks, although it is easy to reduce the amounts as the ratio is simple.
