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White Lion

Name: White Lion
Total time: 5 min
Cuisine: Cocktail
Ingredients: 3 twist Lime zest (peel); 3 barspoon Powdered sugar; 20 ml Lime juice; 45 ml Light gold rum 1-3yo; 15 ml Orange Curaçao; 5 ml Raspberry syrup; 1 dash Aromatic bitters

Difford’s Guide

Discerning Drinkers (20)

Measurements in:

Serves:

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Ingredients
3 twist	Lime zest (peel)
3 barspoon	Powdered sugar (white sugar ground in mortar and pestle) (or use 5ml of 2:1 sugar syrup per spoon)
²⁄₃ fl oz	Lime juice (freshly squeezed)
1 ¹⁄₂ fl oz	Light gold rum (1-3 year old molasses column)
¹⁄₂ fl oz	Ferrand Dry Curaçao liqueur
¹⁄₆ fl oz	Monin Raspberry Syrup
1 dash	Angostura Aromatic Bitters

How to make

Glass

Photographed in an UB 1910 Old Fashioned 10.5oz

Prepare

Select a DOUBLE OLD-FASHIONED GLASS.
Prepare garnish of mint sprigs and seasonal berries..

Method

REGAL SHAKE all ingredients (including lime zest).
FINE STRAIN into chilled glass.

Garnish

Garnish with mint sprigs bouquet and berries.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

19 grams of pure alcohol

History

Adapted from the first-known appearance of this recipe in Jerry Thomas' 1862 The Bar-tenders Guide and then repeated in his 1876 and 1887 editions. Jerry Thomas original recipe is for a built drink which does not call for Angostura Bitters. The White Lion first becomes a shaken drink with the addition of Angostura in Jacques Straub's 1913 Straub's Manual of Mixed Drinks (which stipulates 3 dashes Angostura Bitters and 3 dashes raspberry syrup).

Similar White Lion recipes to Jerry Thomas' specification appear in Leo Engel's 1878 American and Other Drinks and Harry Johnson's 1882 and 1888 Harry Johnson's Bartender's Manual, his 1888 edition with the added note "This drink is known for a great number of years in South America." [sic]

This cocktail also features in O.H. Byron's 1884 The Modern Bartender's Guide, George Kappeler's 1895 Modern American Drinks, and then morphs into a quite different White Lion in David Embury's 1948 The Fine Art of Mixing Drinks.

White Lion.
(Use small bar glass.)
1½ teaspoon of pulverized white sugar.
½ a lime (squeeze out juice and put rind in glass).
1 wine-glass Santa Cruz rum.
½ teaspoon of Curaçao
½ do. Raspberry syrup.
Jerry Thomas, The Bar-tender's Guide, and Bon-vivant's Companion - A Complete Cyclopedia of Plain And Fancy Drinks (1st edition), 1862

More cocktails by Jerry "The Professor" Thomas

Don Q Gold Rum 750ml - makes 16.5 cocktails
$12.99 $0.79 per cocktail Don Q Gold Rum image

Ferrand Dry Curacao 750ml - makes 50 cocktails
$34.99 $0.70 per cocktail Ferrand Dry Curacao image

Monin Raspberry Syrup (US) 750ml - makes 150.5 cocktails
$14.99 $0.10 per cocktail Monin Raspberry Syrup (US) image

Angostura Aromatic Bitters 120ml - makes 384 cocktails
$13.99 $0.04 per cocktail Angostura Aromatic Bitters image

$1.63 per cocktail*

Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

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Comments & Discussion

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p l Premium Member 1y

I'll try it with half the amount of sugar next time, very sweet.

Simon Vogel 3y

I’m a lover of aromatic bitters, and Bitter Truth’s works well with this for me.

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