Garnish:
Star anise
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a large cube or chunk of block ice).
| 1 fl oz | Rutte Dry Gin |
| 1 fl oz | Pernod anise |
| 1/6 fl oz | Grenadine/pomegranate syrup (2:1) |
| 1/3 fl oz | Chilled water |
Read about cocktail measures and measuring.
Review:
Seabrook said of this drink, "look like rosy dawn, taste like the milk of Paradise, and make you plenty crazy." He must have been a Pernod lover.
History:
Created by William Seabrook, famous for his account of eating human flesh, and first published in Sterling North and Carl Kroch's 1935 So Red the Nose or Breath in the Afternoon.
William Seabrook's ASYLUM cocktail
Sterling North and Carl Kroch, 1935
1 PART GIN
1 PART PERNOD
DASH OF GRENADINE
Pour Over Large Lumps of Ice
Do Not Shake
WILLIAM SEABROOK writes that if you follow instructions this cocktail will, "look like rosy dawn, taste like the milk of Paradise, and make you plenty crazy."
The famous explorer who has sipped his way around the world, tippled in Port-au-Prince, and lifted a toast to the midnight stars with the White Monk of Timbuktu, admits sadly that– "since I have become sober and God-fearing and can no longer get my pleasure kicking the gong around, my happiest diversions are tennis, the harmonica, the King James version of the Old Testament, talking to Negroes, and looking at beautiful women."
Members of So Red the Nose Club should read Asylum to discover what lies in store for incautious imbibers of Gin and Pernod.
Nutrition:
One serving of Asylum Cocktail contains 160 calories.
Alcohol content:
- 1.5 standard drinks
- 28.14% alc./vol. (56.28° proof)
- 21.1 grams of pure alcohol
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