Golden Dawn

Difford's Guide
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Serve in a

Martini glass

Garnish:

Orange zest twist

How to make:

SHAKE first 5 ingredients with ice and fine strain into chilled glass. Carefully POUR grenadine into centre of drink so that it sinks to create a sunrise effect.

3/4 fl oz Rutte Dry Gin
1 fl oz Avallen Calvados
1 fl oz Giffard Abricot du Roussillon liqueur
1 fl oz Orange juice (freshly squeezed)
2 dash Angostura Aromatic Bitters
1/12 fl oz Giffard Grenadine syrup
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Review:

Although it spoils the sunrise effect, this drink is less tart if the syrup lying on the bottom is stirred into the drink (or, better, included when shaking).

History:

Created in September 1930 by Tom Buttery at the Berkeley Hotel, London and first published in William J. "Billy" Tarling's 1937 Café Royal Bar Book. There are now many versions of this classic cocktail (David Embury's The Fine Art of Mixing Drinks lists three), the above recipe is my favourite.

GOLDEN DAWN
Invented by the late T. Buttery
¼ Orange Juice.
¼ Apricot Brandy.
¼ Calvados (Trou Normand).
¼ Gin (Booth's Dry).
A dash of Grenadine to be added after the cocktail is poured out.

W. J. Tarling, 1937

Nutrition:

One serving of Golden Dawn contains 195 calories.

Alcohol content:

  • 1.7 standard drinks
  • 20.54% alc./vol. (41.08° proof)
  • 23.8 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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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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