Sabot

Difford's Guide
User Rating (6 ratings)

Serve in a

Coupe glass

Photographed in an

UB Retro Coupe 1910

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass. TOP with champagne.

1 1/2 fl oz Rutte Dry Gin
3/4 fl oz Triple sec liqueur (40%)
3/4 fl oz Lemon juice (freshly squeezed)
1/3 fl oz Sugar syrup (rich) 2 sugar to 1 water
1/2 fl oz Pasteurised egg white
3/4 fl oz Brut Champagne
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AKA:

Champagne White Lady

Review:

The Sabot is a White Lady topped with a splash of champagne. Once you've experienced the firepower of a Sabot you'll never want to settle for a mere White Lady again.

History:

I'm thankful to Rollo Duckworth for introducing me to this champagne-charged cocktail, which, as he says, "has a cavalry flavour to it."

In the 1980s, Rollo served in the Royal Hussars in Germany when the regiment had Chieftain tanks. As he explains, "our fastest and very destructive tank round (bullet) was called a sabot. How a White Lady morphed into this is not known, though bizarrely I think my father was involved. It just made sense to share the name of our most powerful round with this cocktail."

Nutrition:

There are approximately 208 calories in one serving of Sabot.

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