| 1 1/2 fl oz | Hayman's London Dry Gin |
| 3/4 fl oz | Bénédictine D.O.M. liqueur |
| 1/3 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Orange juice (freshly squeezed) |
| 1/2 fl oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare orange slice for garnish.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
- Garnish with orange slice.
Strength & taste guide:
Review:
A well-balanced aromatic, herbal and fruity sour.
History:
Adapted from a recipe attributed to "J. Perosino" in W. J. Tarling's 1937 Café Royal Cocktail Book - Coronation Edition.
JUBILANT
W. J. Tarling, 1937
Invented by J. Perosino
1/2 Booth's Dry Gin.
1/4 Benedictine.
1/8 Lemon Juice.
1/8 Orange Juice.
Shake and strain.
Nutrition:
One serving of Jubilant contains 189 calories.
Alcohol content:
- 1.4 standard drinks
- 18.84% alc./vol. (37.68° proof)
- 20.3 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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