1 jigger Gin (2 oz Beefeater)
Juice 1/2 Lime (1/2 oz)
2 dash Grenadine (1/2 oz)
1 dash Absinthe (1 bsp Kübler)
1 Egg White
Shake once without ice and once with ice, and strain into a cocktail glass.
Two Tuesdays ago, I selected the 1934 reprint of A Life Collection of 688 Recipes for Drinks that I had not looked at for quite some time. From that tome, the Marqueray egg white Sour caught my eye, and I later learned that it first appeared in Jacques Straub' 1914 Drinks. Moreover, it reminded me of this variation of the Pink Lady. Once prepared, the Marqueray Cocktail greeted the nose with hints of anise from the absinthe. Next a creamy lime and berry sip led into gin, berry, and anise flavors on the swallow.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!