Saturday, January 30, 2016


1 liqueur glass Gin (1 1/2 oz Bluecoat)
1/3 liqueur glass Grenadine (1/2 oz)
1/3 liqueur glass Curaçao (1/2 oz Van der Hum)
Juice of 1 Lemon (3/4 oz)
1 tsp Sugar (omit)
1 Whole Egg

Shake once without ice and once with ice. Strain into a tumbler glass and fill with soda water (strain into a Fizz glass containing 2 oz soda water). I added an orange twist.

Two Saturdays ago, I decided to make a recipe that I uncovered while researching the H.S. Special called the Hanseafen-Glory. Both of these drinks as well as a third were created by a UK Bartenders Guild member, H. Seifert, and published in the 1937 Café Royal Cocktail Book. The Hanseafen-Glory reminded me of a Tiki drink with its grenadine and curaçao combination balanced by citrus as in the Outrigger Tiara all with a classic Royal Gin Fizz (whole egg) format.
The twist I added to the Hanseafen-Glory contributed greatly to the drink's aroma. A creamy and carbonated sip was filled with fruity orange, pomegranate, and lemon flavors, and the swallow was a combination of gin botanicals and orange peel notes.

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