Josephine Baker

Name: Josephine Baker
Total time: 5 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 45 ml Tawny port; 30 ml Apricot liqueur; 7.5 ml Sugar syrup 'rich' (2:1); 1 fresh Lemon peel; 1 fresh Egg yolk

Difford’s Guide

Discerning Drinkers (9)

Measurements in:

Serves:

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Ingredients
1 ¹⁄₂ fl oz	Cognac (brandy)
1 ¹⁄₂ fl oz	Cockburn's Tawny Eyes Tawny Port
1 fl oz	Luxardo Apricot Albicocca Liqueur
¹⁄₄ fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
1 fresh	Lemon peel
1 fresh	Egg yolk

How to make

Glassware

Serve in a Coupe glass

Prepare

Select a COUPE GLASS.
Prepare cinnamon stick for garnish.

Method

REGAL SHAKE all ingredients (including lemon zest).
FINE STRAIN into chilled glass.

Garnish

Dust with freshly grated cinnamon.

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

28 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Tawny port — Sulphur Dioxide/Sulphites
Egg yolk — Eggs

History

Recipe adapted from a 1937 Bar Florida menu [later Floridita], Havana, Cuba.

This cocktail is named in honour of Josephine Baker (1906-1975), an American-born dancer, singer, and actress. She dropped out of school at just 12 years old and lived as a street child amongst the slums of St. Louis until her street-corner dancing attracted attention, and at 15, she was recruited for the St. Louis Chorus vaudeville show. Baker became a hit in New York City during the Harlem Renaissance, reputedly "the highest-paid chorus girl in vaudeville".

In October 1925, she moved to Paris and starred at the Théâtre de Champs-Élysées where she appeared practically nude. Her erotic dancing earned her the nicknames Bronze Venus, Black Pearl and Créole Goddess.

Baker was a staunch supporter of the Civil Rights Movement in the United States, and assisting the French Resistance during World War II earned her French military honour, the Croix de Guerre.

JOSEPHINE BAKER
½ Soberano Cognac.
½ Port Wine.
⅓ Apricot Brandy.
1 Teaspoonful Sugar.
1 Lemon Peel.
Yolk of an egg.
Cracked Ice.
Shake well and strain into cocktail glass.
Cinnamon on top
Bar Florida Cocktails, 1937

Review

A smooth apricot and brandy dessert-style cocktail with hints of wine and cold tea.

Cockburn's Tawny Eyes Port 750ml - makes 16.5 cocktails
$31.99 $1.94 per cocktail Cockburn's Tawny Eyes Port image

Luxardo Apricot Albicocca Liqueur 750ml - makes 25 cocktails
$29.99 $1.20 per cocktail

Monin Pure Cane Syrup (US) 750ml - makes 100 cocktails
$14.99 $0.15 per cocktail Monin Pure Cane Syrup (US) image

$3.29 per cocktail*

Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.

Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

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