Saturday, September 26, 2009


1 oz Gin (Beefeater)
1/2 oz Creme de Cacao
1/2 oz Lemon Juice

Shake with ice and strain into a cocktail glass. Recipe given as proportions so feel free to scale up.

Last night, I selected the Mady cocktail out of the Cafe Royal Cocktail Book for the recipe's simplicity intrigued me. The only information provided was that it was invented by Charles J. Jaeger who contributed a few other recipes to this 1937 drink book. The Mady made Andrea think of a lemon Pegu Club. She explained that the lemon was not really sharp akin to the refreshing faux grapefruit flavor in the Pegu (from the Angostura bitters interacting with the Cointreau and lime juice). To me, it seemed more like a Lillet-free Twentieth Century. While the Mady lacks the softness, sweetness, and citrus complexity that Lillet Blanc donates to the Twentieth Century, it made up for it in modesty by being a delightful cacao-flavored gin sour.

No comments: