1 jigger Sloe Gin (1 oz Atxa Pacharan)
1/2 jigger Dry Vermouth (1/2 oz Noilly Prat)
Juice 1/2 small Lemon or 1 Lime (1/2 oz Lemon)
1 tsp Grenadine or to taste (1/4 oz)
3-4 dash Orange Bitters (4 dash Regan's)
2/3 tsp Absinthe (1 barspoon Herbsaint)
1 Tbsp Egg White (1 whole Egg White)
Shake one without ice and once with ice, and strain into a goblet.
Two Saturdays ago, I decided to make a Pink Lady variation that I spotted in my read-through of Charles H. Baker Jr.'s The Gentleman's Companion. Baker tried in and recorded this recipe at the Miramar Club out by Old Panama City, Panama. Instead of the better known version's apple brandy, this recipe substituted sloe gin, orange bitters, and absinthe. Moreover, the inclusion of dry vermouth did not seem out of place here for it appeared in several vintage Clover Club recipes. Overall, the variation was so unique that I felt it was worth visiting this seeming mashup of the classic with a soda-less Sloe Gin Fizz.