September Morn

Difford's Guide
User Rating (9 ratings)

Serve in a

Coupe glass

Photographed in a

Nude Savage Coupe Glass

Garnish:

Lime wedge on rim

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

2 fl oz Bacardi Gold rum
1/2 fl oz Lime juice (freshly squeezed)
1/6 fl oz Giffard Grenadine syrup
1/6 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
1/2 fl oz Pasteurised egg white
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Review:

Suitably autumnal in colour with rum to the fore with lime freshness balanced by rich pomegranate notes, all smoothed, mellowed and made fluffy by egg white.

History:

Adapted from a recipe in Charlie Conolly's The World Famous Cotton Club: 1939 Book of Mixed Drinks.

September Morn
2 ounces Rum
Juice of ½ Lime
1 teaspoon Grenadine Syrup
1 Egg White
Shake all ingredients with cracked ice.
Strain into a cocktail glass.

Charlie Conolly, 1939

Nutrition:

One serving of September Morn contains 156 calories.

Alcohol content:

  • 1.4 standard drinks
  • 19.35% alc./vol. (38.7° proof)
  • 19.4 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.
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