| 3/4 fl oz | Hayman's London Dry Gin |
| 1 fl oz | Calvados / apple brandy / straight applejack |
| 1 fl oz | Luxardo Apricot Albicocca Liqueur |
| 1 fl oz | Orange juice (freshly squeezed) |
| 2 dash | Angostura Aromatic Bitters |
| 1/12 fl oz | Monin Grenadine Syrup |
Read about cocktail measures and measuring.
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.
Strength & taste guide:
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
W. J. Tarling, 1937
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.
Nutrition:
One serving of Golden Dawn contains 214 calories.
Alcohol content:
- 1.6 standard drinks
- 19.43% alc./vol. (38.86° proof)
- 22.5 grams of pure alcohol
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