Monday, April 25, 2016


1/2 jigger Swan Gin (1 oz Tanqueray)
1/2 jigger Dry Vermouth (1 oz Noilly Prat)
Juice of 1 Lime (1/2 oz)
(1/2 oz Simple Syrup)
2 dash Angostura Bitters
2 dash Absinthe (1/8 oz Butterfly)

Shake with ice and strain into a cocktail glass.
A few Thursdays ago, I decided to peruse The Old Waldorf-Astoria Bar Book for any gems that I might have overlooked through the years. The Swan was one of those that I probably skipped over for it seemed rather unbalanced as written. With some simple syrup thrown in the mix, it was not too far off from the Tanglin Club in structure. Jacques Straub's 1914 version perhaps reflected what the drink was originally with only a few drops of lime juice for brightness (besides no absinthe) in a more silky stirred Martini riff:
Swan (1914)
• 1/2 jigger Dry Gin
• 1/2 jigger Dry Vermouth
• 3 drop Lime Juice
• 2 drop Angostura Bitters
Stir with ice and strain into a cocktail glass.
The Waldorf-Astoria's Swan gave forth an anise and licorice bouquet. Lime on the sip subsided into gin and Good'n'Plenty-like licorice on the swallow with clove and allspice on the finish.

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