Marqueray
-
Marqueray
Glass:
Serve in a Coupe glass
| 2 fl oz | Hayman's London Dry Gin |
| 3⁄4 fl oz | Lime juice (freshly squeezed) |
| 1⁄2 fl oz | Monin Grenadine Syrup |
| 2 dash | La Fée Parisienne absinthe |
| 1⁄2 fl oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lime zest twist.
How to make:
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
Garnish:
- Express lime zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Your grenadine could make or break this colourful gin-laced sour.
History:
Adapted from a recipe created in Jacques Straub's 1913 Straub's Manual of Mixed Drinks.
MARQUERAY COCKTAIL.
Jacques Straub, Straub's Manual of Mixed Drinks, 1913
½ Lime Juice.
1 Dash Absinthe.
2 Dashes Grenadine Syrup.
1 White of Egg.
1 Jigger Dry Gin.
Shake
Nutrition:
One serving of Marqueray contains 188 calories
Alcohol content:
- 1.4 standard drinks
- 16.34% alc./vol. (32.69° proof)
- 19.8 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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