Garnish:
Dust with chocolate powder
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Hayman's London Dry Gin |
| 1 fl oz | Dutch Cacao white crème de cacao |
| 1 fl oz | Single cream / half-and-half |
Read about cocktail measures and measuring.
Review:
Slightly sweet, very creamy - drink after dinner.
Variant:
With egg white this becomes an Alexander
History:
Created in London during 1922 by Scottish bartender Harry MacElhone to celebrate H.R.H. Princess Mary's marriage to Lord Lascelles. The year after, Harry MacElhone purchased his eponymously named bar in Paris.
The original recipe featured equal parts of all three ingredients and was first published in Robert Vermeire's 1922 Cocktails – How to Mix Them accompanied by a note to its creation, "Harry, of Ciro's Club, introduced this cocktail in honour of Princess Mary's wedding to Lord Lascelles, February, 1922." Harry repeats this recipe and origin a year later in his own book, Harry of Ciro's A B C of Mixing Cocktails.
198. Princess Mary Cocktail.
Harry MacElhone, 1922
⅓ Gin, ⅓ Crème de Cacao, ⅓ Fresh Cream.
Shake well and strain into cocktail glass.
(This cocktail was introduced by myself in honour of Princess Mary's wedding to Lord Lascelles, February, 1922.)
Nutrition:
One serving of Princess Mary contains 240 calories.
Alcohol content:
- 1.5 standard drinks
- 19.77% alc./vol. (39.54° proof)
- 20.8 grams of pure alcohol
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