Wednesday, October 14, 2020

cora middleton

1 1/2 oz Appleton Estate Extra Rum (Appleton Signature)
1/2 oz Bols Genever
3/4 oz Lemon Juice (1/2 oz)
1/2 oz Grenadine
1/2 Egg White (1 Egg White)

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with 5 drop orange bitters (Angostura Orange) and oil from an orange twist.

Two Wednesdays ago, I returned to Frank Caiafa's 2016 The Waldorf Astoria Bar Book and spotted the Cora Middleton. The 1935 Old Waldorf-Astoria Bar Book described the recipe as a "Clover Club made with Jamaican rum instead of gin" (the non-dry vermouth version). While that recipe called for lemon juice, Charles H. Baker Jr.'s Cora Middleton in The South American Gentleman's Companion was similar save for listing lime instead. Here, the modern Waldorf Astoria bartenders split the rum version from their older bar book with some Genever to bring it back a step or two toward the Clover Club; moreover, they found that grenadine worked better than raspberry syrup for their palates here. As a side note, a parallel rum drink exists in the literature named the September Morn.
This Cora Middleton proffered an orange aroma from the twist and bitters garnishes. Next, a creamy, malty, lemon, and berry sip danced into rum and Genever's botanicals on the swallow with a pomegranate finish.

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