Lemon zest twist (discarded) and float half a fresh passion fruit
How to make:
Cut a passion fruit in half and scrape the flesh and seeds from both halves into shaker. Add other ingredients, shake with ice and strain into chilled glass.
|1 fresh||Passion fruit (fresh fruit)|
|1 fl oz||Rutte Dry Gin|
|1 fl oz||Ketel One Vodka|
|1/4 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix)|
Read about cocktail measures and measuring.
Some might describe this as being a grown-up/vintage Porn Star Martini. It's spirituous and yet dry – despite the generous spoon of sugar which serves to amplify flavour and take the edge of the spirit.
Named after and created at The Gargoyle Club in London, England circa 1930 by its head bartender, George White. This cocktail appears in several cocktail books published in England around the time of its presumed creation:
- R. de Fleury's 1934 1700 Cocktails For The Man Behind the Bar
- William James "Billy" Tarling's 1937 Café Royal Bar Book
- The United Kingdom Bartenders' Guild's 1937 The UKBG's Approved Cocktails.
GARGOYLEW. J. Tarling, 1937
Invented by G. White
1/3 Booth's High and Dry Gin.
1/3 Passion Fruit Juice (sweetened).
Put ingredients into shaker half filled with ice, and one slice of lemon, shake and serve.
One serving of Gargoyle No. 2 contains 157 calories.