Wednesday, August 10, 2011


1/2 Booth's Dry Gin (1 1/2 oz Beefeater)
1/4 Benedictine (3/4 oz)
1/8 Lemon Juice (3/8 oz)
1/8 Orange Juice (3/8 oz)
1 Egg White

Shake once without ice and once with. Strain into a cocktail glass.
Tuesday last week, I flipped through the 1937 Café Royal Cocktail Book and spotted the Jubilant, an original created by UK Bartender's Guild member J. Perosino. The drink reminded me of egg white versions of the Daily Mail and the D.O.M. Cocktail. Once mixed, the Jubilant greeted me with an herbal and minty nose from the Benedictine and perhaps the gin. Next, the sip was a crisp orange and gin flavor, and the Benedictine appeared on the swallow. Curiously, the Benedictine came across more rounded than it usually does perhaps due to the smoothing effects of the orange juice and egg white components.

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