Hasty/Piccadilly
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Hasty/Piccadilly
Glass:
Photographed in an Urban Bar Plain Retro Coupette 15cl
| 2 oz | Hayman's London Dry Gin from freezer |
| 1 oz | Strucchi Dry Vermouth chilled |
| 1⁄6 oz | Monin Grenadine Syrup |
| 1 dash | La Fée Parisienne absinthe |
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
How to make:
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Dry vermouth - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A two-to-one Dry Martini set apart by a splash of grenadine and a dash of absinthe.
Variant:
History:
This cocktail is called "Hasty" in Harry Craddock's 1930 The Savoy Cocktail Book but named "Piccadilly" in William James "Billy" Tarling's 1937 Café Royal Cocktail Book.
HASTY COCKTAIL
Harry Craddock, The Savoy Cocktail Book, 1930
1 Dash Absinthe.
4 Dashes Grenadine.
⅓ French Vermouth.
⅔ Nicholson's Gin
Shake well and strain into cocktail glass.
PICCADILLY
W. J. Tarling, Café Royal Cocktail Book, 1937
2/3 Dry Gin.
1/3 Dry Matini Vermouth.
Dash Absinthe.
Dash Grenadine.
Shake.
Nutrition:
One serving of Hasty/Piccadilly contains 183 calories
Alcohol content:
- 1.7 standard drinks
- 25.06% alc./vol. (25.06° proof)
- 23.9 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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