Barbara West
-
Barbara West
Serve in a Coupe glass
| 1 1⁄4 oz | Hayman's London Dry Gin |
| 1 1⁄4 oz | Lustau Amontillado Los Arcos Sherry |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 1⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1 dash | Angostura Aromatic Bitters |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Amontillado sherry - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Your choice of amontillado sherry may dramatically affect the balance of this gin and sherry sour. Choose well and you're in for a treat.
AKA: Creole Cocktail
Variant:
Creole Cocktail (without bitters)
London Calling
History:
Adapted from a recipe in Stanley M. Jones' 1977 Jones' Complete Barguide. This classic could date from the 1930s.
BARBARA WEST
Stanley M. Jones, 1977
Cocktail Glass
Stir
1 oz gin
1 oz sherry
½ oz lemon juice
1 dash Angostura bitters
Nutrition:
One serving of Barbara West contains 158 calories
Alcohol content:
- 1.2 standard drinks
- 16.5% alc./vol. (16.5° proof)
- 16.6 grams of pure alcohol
- More Aperitivo/aperitif cocktails
- More Savoury (e.g. Bloody Mary) cocktails
- More Sours (citrus) cocktails
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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Very well balanced between the lemon and sherry, and thena hint of excitement with the Star Of Bombay gin.
I used agave syrup but I wonder honey would be pleasant here.