3/4 oz Apple Brandy (Marquis de Saint-Loup Calvados) 3/4 oz Dry Vermouth (Noilly Prat) 3/4 oz Lime Juice 3/4 oz Grenadine (Homemade) 1 Egg White
Shake once without ice and once with ice. Strain into a claret glass.
On Sunday night, I flipped through Jacques Straub's 1914 Drinks that I purchased from the newly opened Boston Shaker store in Davis Square, Somerville. I was in search of a use for the egg whites left over from the Almond Molasses Flip and I found the Royal Smile Cocktail. The drink could be considered a hybrid of a few Pink Lady recipes; for example, one recipe in Boothby uses dry vermouth instead of gin, and another lime instead of lemon. Moreover, the Royal Smile Cocktail is less booze forward than most Pink Lady recipes; besides the vermouth instead of gin exchange, the Royal Smile's equal parts recipe makes the nonalcoholic ingredients play a greater role in shaping the drink. The Royal Smile Cocktail started with a lime nose and a sweet pomegranate-apple taste. The flavors were modified by the lime's crispness and vermouth's botanicals on the swallow; both of these elements functioned to dry out the drink on the swallow. In addition, the egg white probably played a role in mitigating the grenadine's sweetness.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.