Name: Hell Diver
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Gin; 22.5 ml Red quinquina e.g. Dubonnet, Byrrh; 7.5 ml White crème de cacao; 2 dash Absinthe

Hell Diver
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Glass:

Serve in a Coupe glass

Ingredients:
2 fl oz	Hayman's London Dry Gin from freezer
³⁄₄ fl oz	Dubonnet, Byrrh etc. rouge light quinquina
¹⁄₄ fl oz	Giffard White Crème de Cacao Liqueur
2 dash	La Fée Parisienne absinthe

Read about cocktail measures and measuring

Prepare:

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

How to make:

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish:

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

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

The classic mix of gin and red quinquina (see Dubonnet Cocktail No. 1 and Zaza), enhanced by chocolate and dashes of bitters.

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History:

Adapted from a recipe in London Pipe Shops 1937 book How to Properly Mix Drinks.

Perhaps named after the 1932 Metro-Goldwyn-Mayer film Hell Divers starring Wallace Beery and Clark Gable as a pair of competing Naval pilots.

Alcohol content:

1.7 standard drinks
26.37% alc./vol. (52.74° 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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John CARR

29th March at 12:49

This didn’t quite make it for me, although maybe just wasnt in the mood. Used Dubonnet and would be keen to try with Byrrh. There did seem to be a slight clash of the absinthe and cacao for my palate. Twentieth Century still my go to for cocktail using the brilliant De Kuyper white cacao. Did improve as warmed. Bumped the cacao to 10.

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