Name: Stanley Cocktail
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Light white rum; 25 ml Gin; 15 ml Lemon juice; 5 ml Grenadine syrup; 5 ml Sugar syrup (2:1)

Stanley Cocktail
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Serve in a Coupe glass

Ingredients:
1 oz	Light white rum (charcoal-filtered 1-4 years old)
⁵⁄₆ oz	Hayman's London Dry Gin
¹⁄₂ oz	Lemon juice (freshly squeezed)
¹⁄₆ oz	Monin Grenadine Syrup
¹⁄₆ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)

Read about cocktail measures and measuring

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.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Salmon pink and reminiscent of a Daiquiri with a splash of gin and grenadine.

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History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.

STANLEY COCKTAIL
1/6 Lemon Juice.
1/6 Grenadine.
1/3 Gin. 1/3 Rum.
Shake well and strain into cocktail glass.
Harry Craddock, 1930

Nutrition:

One serving of Stanley Cocktail contains 150 calories

Alcohol content:

1.2 standard drinks
20.51% alc./vol. (20.51° proof)
16.4 grams of pure alcohol

More Aperitivo/aperitif cocktails
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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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Matt

26th July 2024 at 03:08

I liked this better than the (very similar) Jack Dempsey - I guess that the grenadine and the increased gin are the keys. I like how the rum and the gin work well together (even though this cocktail is more gin heavy, I thought it was light on the botanicals), and I think the grenadine adds slightly more depth of flavor. I also added a drop of saline, which I like to do with fresh citrus.

Booger McSmoot

25th February 2024 at 00:15

A summery drink. Interesting how the rum's sweetness is balanced by the botanicals. (Cruz Rum and Sapphire Gin)

Miguel Perales

5th September 2023 at 21:31

Started mixing the cocktail as listed. Found it fairly balanced. Very citrus forward and dry. Omitted the rich syrup the second time mixing it and it was also enjoyable. It became a more sour and dry cocktail. Either way, this was very enjoyable.

Gillian Williams

1st April 2023 at 15:01

I used the recipe from the 16th edition, 45ml each rum and gin, 15 ml grenadine and lemon juice. Fabulous cocktail, just the right side of sour for me. Pretty potent though!

Linda Shaverin Hirsh

7th March 2022 at 20:49

Went with a E.S.A. Field Barbados white rum at 43% for lack of Simon’s special blend. Probably lacked some subtlety as a result but still delicious. Agree with @John Hinojos about reducing the grenadine syrup for those of us who like the sweetness toned down.

John Hinojos

7th March 2022 at 02:14

This one is deceptive. It does not taste like there is the amount of alcohol in it as it contains. Liking our cocktails a bit on the sour side, we used only 1/2 the grenadine. Very flavourful and enjoyable.