Lawrence

Difford’s Guide
Discerning Drinkers (42 ratings)

Serve in a Coupe glass

Ingredients:
1 oz Hayman's London Dry Gin
23 oz Hayman's Sloe Gin
23 oz Strucchi Rosso Vermouth
23 oz Strucchi Dry Vermouth
3 dash Peychaud's or other Creole-style bitters
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of orange zest twist.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Review:

Some may want to stir this gin-laced aperitivo but it's better enlivened by shaking, as per the original 1933 recipe. Beware, this cocktail benefits from an orange zest twist but not a lemon twist.

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History:

From a recipe first published in Jacob Abraham Grohusko's 1933 Jack's Manual and kindly adapted for us by Jason E. Clapham at the St. Edward's MCR at Oxford.

LAWRENCE COCKTAIL
3 dashes of Paychaud's bitters
30% dry gin
20% regular vermouth
30% dry vermouth
20% sloe gin
Fill glass with broken ice, shake, strain, and serve.

J. A. Grohusko, 1933

Nutrition:

One serving of Lawrence contains 166 calories

Alcohol content:

  • 1.3 standard drinks
  • 19.96% alc./vol. (19.96° proof)
  • 18.2 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Anna Thompson’s Avatar Anna Thompson
12th January at 18:29
Had to substitute damson gin for sloe as realised too late that I hadn’t decanted the sloe. But very nice all the same.
Miguel Perales’ Avatar Miguel Perales
10th September 2022 at 21:09
Can definitely smell and taste the Peychaud’s in this one. Balanced and not too sweet.
29th January 2022 at 17:36
Great as an aperitif!
Andy Parnell-Hopkinson’s Avatar Andy Parnell-Hopkinson
22nd December 2021 at 23:00
Good flavour but a tad sweet for me so next time I shall apply Grohusko's formula.