Tuesday, April 4, 2017

marqueray cocktail

1 jigger Gin (2 oz Beefeater)
Juice 1/2 Lime (1/2 oz)
2 dash Grenadine (1/2 oz)
1 dash Absinthe (1 bsp Kübler)
1 Egg White

Shake once without ice and once with ice, and strain into a cocktail glass.
Two Tuesdays ago, I selected the 1934 reprint of A Life Collection of 688 Recipes for Drinks that I had not looked at for quite some time. From that tome, the Marqueray egg white Sour caught my eye, and I later learned that it first appeared in Jacques Straub' 1914 Drinks. Moreover, it reminded me of this variation of the Pink Lady. Once prepared, the Marqueray Cocktail greeted the nose with hints of anise from the absinthe. Next a creamy lime and berry sip led into gin, berry, and anise flavors on the swallow.

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