gloria

3/4 jigger Gin (1 1/2 oz Beefeater)
1 spoon Lemon Juice (1/2 oz)
1 spoon Grenadine (1/2 oz)
1/2 Egg White (1 white)
1 sprig Mint (6 leaf)

Shake with ice and double strain into a cocktail glass. I garnished with a mint leaf.

After returning home from Craigie on Main, I was still in the mood for a final cocktail. For a drink, I spotted in the 1934 reprint of Boothby's World Drinks and How to Mix Them a curious drink called the Gloria. It reminded me of one of my fellow bartenders at Russell House Tavern who made a round of Southsides using egg whites for his guests. I inquired, but he could not recall where he learned that recipe; though less common, the egg white version does exist in the literature. The Gloria is pretty similar to the variation he made except the sweetener here is grenadine instead of simple syrup; moreover, this one calls for lemon over the lime more frequently used in the Southside (there are lemon juice Southsides in the literature as well).
The mint leaf garnish prepared the senses with its herbal aroma. A creamy lemon sip offered light pomegranate and vegetal notes, and the swallow was a pleasing combination of the gin's botanicals and the mint.