The Astor

Difford's Guide
Discerning Drinkers (22 ratings)

Serve in a

Coupe glass

Photographed in a

Nude Savage Coupe Glass

Garnish:

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 Gin
1 fl oz Hayman's Sloe Gin
1/4 fl oz Giffard Menthe Pastille white crème de menthe
1/2 fl oz Lime juice (freshly squeezed)
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Review:

Gin-laced rich berry fruit freshened with lime and mint. Enjoy as a satisfying palate cleanser before or after a meal.

History:

The cocktail first appears as the Astor Punch in Jacques Straub's 1913 Manual of Mixed Drinks and then in Jacob Abraham Grohusko's 1933 Jack's Bar Manual.

ASTOR PUNCH
½ Jigger White Crème de Menthe.
Fine Ice in Goblet.
½ Jigger Slow Gin on top.
Dress with Fruit in season.

Jacques Straub, Manual of Mixed Drinks, 1913

ASTOR PUNCH
50% white crème de menthe
Fine ice in goblet.
50% sloe gin on top.
Dress with fruit in season.

J. A. Grohusko, 1933

The Astor 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 Astor Punch.

Nutrition:

One serving of The Astor contains 174 calories.

Alcohol content:

  • 1.4 standard drinks
  • 21.02% alc./vol. (42.04° proof)
  • 18.9 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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