Coo-ee Special
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Coo-ee Special
Photographed in an Urban Bar Retro Optic Coupe 21cl
| 3⁄4 oz | Hayman's London Dry Gin |
| 3⁄4 oz | La Fée Parisienne absinthe |
| 3⁄4 oz | Monin Almond (Orgeat) Syrup |
| 3⁄4 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
| 4 drop | Saline solution 4:1 (20g sea salt to 80g water) |
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.
Allergens:
Recipe contains the following allergens:
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
With generous measures of both absinthe and orgeat, as its name suggests, this is an attention seeking cocktail.
History:
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.
Nutrition:
One serving of Coo-ee Special contains 222 calories
Alcohol content:
- 1.3 standard drinks
- 17.19% alc./vol. (17.19° proof)
- 18.1 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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The absinthe really powers this along nicely.