Float mint leaf or peg to rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 1/4 fl oz||Rutte Dry Gin|
|1 fl oz||Sloe gin liqueur|
|1/4 fl oz||Giffard Menthe Pastille white crème de menthe|
|1/2 fl oz||Lime juice (freshly squeezed)|
Read about cocktail measures and measuring.
Gin-laced rich berry fruit freshened with lime and mint. Enjoy as a satisfying palate cleanser before or after a meal.
The Astor first appeared in Jacob Abraham Grohusko's 1933 Jack's Bar Manual.
ASTOR PUNCHJ. A. Grohusko, 1933
50% white crème de menthe
Fine ice in goblet.
50% sloe gin on top.
Dress with fruit in season.
This cocktail was brought to my attention by Jason E. Clapham of the St. Edward's MCR at Oxford and the recipe above his "enhancement" of the 1933 Astor Punch.
One serving of The Astor contains 174 calories.