White Lion (David Embury's recipe)
-
White Lion (David Embury's recipe)
Serve in a Coupe glass
| 2 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1⁄4 oz | Cointreau triple sec liqueur |
| 1⁄4 oz | Monin Grenadine Syrup |
| 1⁄2 oz | Lime juice (freshly squeezed) |
| 1 fresh | Lime shell (squeezed/spent lime husk) |
| 1⁄6 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) optional |
Garnish: Lime wedge on rim
How to make:
SHAKE all ingredients, including the shell of half a lime, with ice and fine strain into chilled glass.
Review:
Please don't judge this recipe until you have experienced this fruity Daiquiri made homemade "grenadine" (1 part freshly pressed pomegranate juice and 2 parts caster sugar). Then you'll end up with a delicious cocktail with an off-white hue. With commercial grenadine syrup, this cocktail can have a jammy flavour and is likely to be bright cherry red - hardly a 'White' Lion. That said, some prefer cherry red and jammy!
History:
Adapted from a recipe purloined from David Embury's seminal 1948 book, The Fine Art of Mixing Drinks. Embury had a dry palate so we've added a spoon of sugar syrup to his recipe, which, depending on your palate, you may want to reduce or omit this.
Embury does the While Lion an injustice by saying, "This, of course, is simply a White Lady without the egg white and with lime juice in place of lemon". That might sum up his version but the original White Lion in Jerry Thomas' 1862 The Bar-tenders Guide is so much more.
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.
Turquoise Daiquiri
Wimbledon Martini
2 to 1 'rich' sugar syrup versus 1 to 1 'simple' syrup
The balance between sweet and sour is crucial to the majority of cocktails and consistently producing balanced cocktails is made easier when using sugar...
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
How to make an Ice Cone
Ice cones are an iconic garnish widely used in Tiki bars, particularly when serving Navy Grog cocktails. They are made by freezing crushed ice that has...
Join the discussion
Showing 2 comments for White Lion (David Embury's recipe).
See discussion in the Forum
Cocktail recipes usually state simple syrup (1:1 sugar and water) or strong simple syrup (2:1 sugar and water) but on page 101 of my copy of David Embury’s “Fine Art of Mixing Drinks” he says “I have found that a mixture of 3 cups of sugar to each cup of water yields a very satisfactory syrup.” So he’s really using 3 measures of simple syrup when he calls for 1 part of sugar syrup in his recipes. That’s not dry!