Gargoyle No. 2

Difford's Guide
Discerning Drinkers (30 ratings)

Serve in a

Coupe glass

Photographed in an

Urban Bar Freddo Coupe Glass

Garnish:

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.

Read about cocktail measures and measuring.

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Review:

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.

History:

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.

GARGOYLE
Invented by G. White
1/3 Vodka.
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.

W. J. Tarling, 1937

Alcohol content:

  • 1.4 standard drinks
  • 29.1% alc./vol. (58.2° proof)
  • 19.6 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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