| 3/4 fl oz | Hayman's London Dry Gin |
| 3/4 fl oz | La Fée Parisienne absinthe |
| 3/4 fl oz | Monin Almond (Orgeat) Syrup |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer |
| 4 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
Photographed in an Urban Bar Retro Optic Coupe 21cl
One serving of Coo-ee Special contains 222 calories
Adapted from a recipe first published in the 1937 United Kingdom Bartenders' Guild Approved Cocktails book and also named in the supplementary list of "cocktails of which space forbids giving recipes" at the back of William James "Billy" Tarling's Café Royal Bar Book, published the same year.
The word Cooee (Coo-ee), used to attract attention, has indigenous Australian origins and if yelled as a prolonged high-pitched call, can be heard from long distances away.
COO-EE SPECIAL.
United Kingdom Bartenders' Guild Approved Cocktails, 1937
Invented by T. D. Nagle.
25% Gordon's Gin.
25% Absinthe (Pernod Fils).
25% Orgeat Fruit Syrup.
25% fresh Lemon Juice.
Shake and strain.
With generous measures of both absinthe and orgeat, as its name suggests, this is an attention seeking cocktail.
Makes a minimum of 8.5 cocktails.
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Comments & Discussion
The absinthe really powers this along nicely.