1.5 oz Hayman’s Old Tom Gin
2 oz fresh grapefruit juice
2 oz fresh orange juice
Shake, strain into claret glass, serve. — This gentle orange-grapefruit Blossom (juice with a bit of liquor) with about 2/3 mixer and 1/3 booze, appears first in Straub, where indeed it is prescribed in equal thirds. Grohusko, as usual, adjusts the recipe for his JM 1916 version, perhaps to make it his own. In doing so, he weakens it slightly but not significantly. The Savoy (1930), using Plymouth Gin, calls this Polo No. 2. The Old Waldorf Bar Book (1931) gives it with rum instead of gin. The large serving glass (claret glass, a 5-6 oz stemmed glass) here takes account of the larger amount of juice involved, probably from earlier recipes involving integers of fruit (whole or half orange, grapefruit, etc.) rather than percentages or measures. A larger portion is also warranted by the weaker nature of this drink, which is, probably, the ideal brunch cocktail.
No comments:
Post a Comment