Saturday, March 7, 2020


1/3 Gordon's Gin (1 oz Beefeater)
1/3 Calvados or Applejack Brandy (1 oz Laird's Bonded)
1/3 Passion Fruit Juice (1 oz Passion Fruit Nectar)
1 dash Angostura Bitters

Shake with ice and strain into a cocktail glass.
Two Saturdays ago, I ventured into the 1937 Café Royal Cocktail Book and spotted the Jinx. This recipe crafted by W.E. Edwards shared some similarity to the Avenue from that book but with gin and Angostura Bitters here instead of Bourbon, grenadine, and orange blossom water. Once prepared, the Jinx greeted the nose with apple and tropical aromas. Next, a dry melon and peach sip led into gin, apple, passion fruit, and clove notes on the swallow. Overall, the combination of apple brandy and passion fruit made for a delightful synergy of flavors. Depending on the sweetness of your particular passion fruit nectar, a barspoon of simple syrup may help the balance a touch, and I recommend staying on the lighter side of a bitters dash for the Angostura can easily overpower the delicate flavors here.

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