Serve ina Coupe glass... |
||
1⅓ | fl oz | Berneroy Fine Calvados |
⅔ | fl oz | Rutte Dry Gin |
⅙ | fl oz | Giffard Sirop Grenadine (Grenadine Syrup) |
2 | dash | La Fée Parisienne Absinthe Superieure |
How to make: |
SHAKE all ingredients with ice and fine strain into chilled glass. |
Garnish: |
Lemon zest twist (discarded) & star anise |
Comment: |
Like the gun this cocktail is named after, this small drink that packs a hell of a punch, and to ensure it does, MacElhone calls for a couple of dashes of absinthe in place of the lemon juice used in earlier Soixante-Quinze (Seventy-Five) recipes. The result being a dry spirituous drink. |
Variant: |
Adapted from a recipe in Harry MacElhone's 1926 book Harry's ABC of Mixing Cocktails. |