1 jigger Dry Gin (1 1/2 oz Tanqueray)
1/2 Lime Juice (1/2 oz)
2 dash Grenadine (1/2 oz)
1 dash Absinthe (1 bsp Butterfly)
1 Egg White
Shake once without the ice and once with the ice. Strain into a cocktail glass.
Two Mondays ago, I reached for my reprint of the 1934 A Life Time Collection Of 688 Recipes For Drinks and spotted an interesting egg white-laden Gin Sour accented with absinthe called the Marqueray Cocktail. The book gave no clue as to whom Marqueray was, but there is a 1920 book Marqueray's Duel written by Anthony Pryde that is perhaps the object of the tribute. Once prepared, the Marqueray Cocktail offered an absinthe aroma. A creamy lime sip shared fruity notes from the grenadine. Finally, smooth gin flavors on the swallow cleanly transitioned to light absinthe on the finish.
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.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!