Sunshine No. 1

Difford's Guide
Discerning Drinkers (29 ratings)

Serve in a

Coupe glass

Photographed in a

Modern America Coupe

Garnish:

Dehydrated pineapple slice wheel

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 2/3 fl oz Gold rum (1-3 years old mellow light)
1 1/2 fl oz Strucchi Dry Vermouth
1 1/3 fl oz Pineapple juice (freshly extracted/pressed/squeezed)
1/6 fl oz Grenadine/pomegranate syrup (2:1)
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Review:

Light, fruity and heading a touch to the sweet side, but could well brighten up your day.

History:

Adapted from a recipe in the 1949 edition of Esquire's Handbook for Hosts.

SUNSHINE COCKTAIL
Equal parts pineapple juice, dry vermouth, white rum. Dash of Grenadine. Stir with cracked ice

Esquire's Handbook for Hosts, 1949

Harry Craddock includes two "Sunshine" cocktails in his 1930 The Savoy Cocktail Book, the other being Sunshine Cocktail No. 2.

SUNSHINE COCKTAIL No. 1.
1 Dash Angostura Bitters.
1/3 Italian Vermouth.
2/3 Dry Gin.
1 Lump of Ice.
Stir well and strain into medium size glass. Squeeze orange peel on top.

Harry Craddock, 1930

Nutrition:

One serving of Sunshine No. 1 contains 185 calories.

Alcohol content:

  • 1.6 standard drinks
  • 16.19% alc./vol. (32.38° proof)
  • 22.7 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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