Tuesday, March 22, 2016

september morn

1 1/2 jigger Gold Seal Bacardi (2 oz Denizen Aged White Rum)
1/2 pony Dry Vermouth (1/2 oz Noilly Prat)
1/2 pony Raspberry Syrup (1/2 oz Royal Rose)
Juice 1 small Lime or 1/2 small Lemon (1/2 oz Lime Juice)
1/2 tsp Sugar (omit)
2 tsp Egg White (1 whole Egg White)

Shake once without ice, once with ice, and strain into a fluted cocktail glass.

Following up the Zamboanga from Charles H. Baker Jr.'s The Gentleman's Companion, I decided to make the September Morn. I was familiar with the drink for quite a while as it was on the Green Street A-to-Z menu; however, Green Street's version was simply a Bacardi Cocktail with egg white despite the bar having raspberry syrup. Baker first had the drink named after the cheeky painting of the day at the Ingleterre Bar in Havana back in January 1926. He also provided the recipe that I made -- for the one that he had at the Polo Club in Manila which added dry vermouth to the mix. The Polo Club version appeared more like a Clover Club (while the Green Street recipe in the link lacks dry vermouth, there are many in the literature that include it).
The September Morn gave forth raspberry and lime aromas with a hint of grassiness. Next, a creamy berry sip gave way to rum, tart raspberry, and lime on the swallow.

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