Serve in aCoupe glass
Frost the rim of the glass with powdered sugar & finely chopped mint. Moisten the outside rim of a glass with lime juice and roll in powdered sugar & mint.
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|8 fresh||Mint leaves|
|2 fl oz||Gold rum (1-3 years old mellow light)|
|1/2 fl oz||Lime juice (freshly squeezed)|
|1/2 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)|
|4 drop||Difford's Daiquiri Bitters|
Read about cocktail measures and measuring.
Reminiscent of concentrated Mojito.
Substitute triple sec for sugar to make a Madison Avenue.
Pronounced 'May-Sawn Sharl', this recipe is adapted from David A. Embury's 1948 The Fine Art of Mixing Drinks.
MAISON CHARLESDavid A. Embury, 1948
Pronounced may-sawn' sharl
1 part Sugar Syrup
2 parts Lime Juice
8 parts White Cuban Rum
Gently crush a few sprigs of mint in a bar glass, cover with rum, and let it stand for 15 to 30 minutes. Pour this infusion into the shaker with the lime juice and sugar syrup. Shake with finely crushed ice.
Cut a few leaves of mint very fine, being careful not to use even the fine stems. This may be done with a sharp paring knife or with a parsley cutter. Mix a small quantity of this finely chopped mint with powdered sugar and use for frosting the cocktail glasses.
Chill the glasses, strain the cocktail into them, and sprinkle a very few bits of the chopped mint on top as a final decoration.
The MADISON AVENUE is made in the same manner as the Maison Charles except that Cointreau is substituted for the sugar syrup.
This cocktail is could be named after the Maison Charles company. Established in Paris in 1908, Maison Charles was famous for its lamps and other designer household items in the 1940s and 50s, the company was highly regarded for its "Charles style", which combined classicism and modernity.