Arthur Hale No. 1
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Arthur Hale No. 1
Serve in a Coupe glass
| 2 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 3⁄4 oz | Lime juice (freshly squeezed) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1⁄6 oz | Giffard Menthe Pastille white crème de menthe |
| 1⁄6 oz | Cointreau triple sec liqueur |
| 6 drop | Bob's Peppermint Bitters optional |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of mint leaf.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with mint leaf floated on the cocktail or pegged/stuck with spot of honey to the rim.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A minty fresh Daiquiri with faint zesty orange notes.
Variant:
History:
Adapted from a recipe in Ted Saucier's 1951 book Bottoms Up
ARTHUR HALE (No. 1)
Ted Saucier, Bottoms Up, 1951
By Athur Hale, New York City
2 parts Bacardi
1 part lime juice
½ teaspoon sugar
Dash crème de menthe
Dash Cointreau
Ice
Shake well. Strain into cocktail glass.
Nutrition:
One serving of Arthur Hale No. 1 contains 202 calories
Alcohol content:
- 1.4 standard drinks
- 18.61% alc./vol. (18.61° proof)
- 20 grams of pure alcohol
- More Aperitivo/aperitif cocktails
- More Herbal cocktails
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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