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Hasty/Piccadilly

Name: Hasty/Piccadilly
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Gin; 30 ml Dry vermouth; 5 ml Grenadine syrup; 1 dash Absinthe

Difford’s Guide

Discerning Drinkers (10)

Measurements in:

Serves:

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Ingredients
2 fl oz	Hayman's London Dry Gin (from freezer)
1 fl oz	Strucchi Dry Vermouth (chilled)
1/6 fl oz	Monin Grenadine Syrup
1 dash	La Fée Parisienne absinthe

How to make

Glass

Photographed in an Urban Bar Plain Retro Coupette 15cl

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

Method

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Hasty/Piccadilly contains 183 calories

Alcohol content:

1.7 standard drinks
25.06% alc./vol. (50.13° proof)
23.9 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Dry vermouth — Sulphur Dioxide/Sulphites

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
1 Dash Absinthe.
4 Dashes Grenadine.
⅓ French Vermouth.
⅔ Nicholson's Gin
Shake well and strain into cocktail glass.
Harry Craddock, The Savoy Cocktail Book, 1930

PICCADILLY
2/3 Dry Gin.
1/3 Dry Matini Vermouth.
Dash Absinthe.
Dash Grenadine.
Shake.
W. J. Tarling, Café Royal Cocktail Book, 1937

More cocktails by Harry Craddock

Review

A two-to-one Dry Martini set apart by a splash of grenadine and a dash of absinthe.

Variations/similar cocktails

Hasty (by J. E. Clapham)

Gallery

Comments & Discussion

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John Hinojos Premium Member Commenter Appreciated Commenter 2 months ago

Really liked the subtle sweetness. Was afraid it would be a bit too sweet. The mixture of ingredients provides a soft herbal and spicy flavour.
Tried with a spray of absinthe on the top and it was wonderful also. A little more herbal.

Marie-Therese Straus Commenter Appreciated Commenter 9 months ago

I liked this variation on the martini very much. I make my own grenadine and add orange flower water, star anise, cloves, and allspice berries (I remove the whole spices before bottling) and these flavours play nicely with the absinthe (which I increased a bit because I love it). This cocktail has not only a fresh and interesting flavour but a really lovely texture, probably due to that small bit of syrup. Will make again!