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Retro Coupe| 1 1/2 fl oz | Hayman's London Dry Gin |
| 3/4 fl oz | Luxardo Maraschino liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 1/2 fl oz | Single cream/half-and-half |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare coin-sized lemon zest twist for garnish.
- SHAKE first 4 ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
- Shake or whip cream to aerate then carefully pour to FLOAT on the surface of the cocktail. (It should sit between the cocktail and the foaming head.).
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
Strength & taste guide:
Review:
A Savoy Aviation mellowed by egg white and cream.
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide.
NORTH POLE COCKTAIL
Victor Bergeron, 1972
1 egg white
½ ounce lemon juice
½ ounce maraschino liqueur
1 ounce gin
Whipped cream
Shake all ingredients except cream with ice cubes. Strain into chilled cocktail glass. Top with whipped cream.
Nutrition:
One serving of North Pole contains 191 calories.
Alcohol content:
- 1.4 standard drinks
- 16.82% alc./vol. (33.64° 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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