Eclipse Cocktail (by Harry Craddock)

Difford's Guide
Discerning Drinkers (3 ratings)

Serve in a

Nick & Nora glass

Photographed in an

UB Nick and Nora Gold 6oz

Garnish:

Orange zest twist

How to make:

Drop pitted black olive into glass and cover with grenadine. STIR gin and sloe gin with ice and carefully strain and slowly pour down the shaft of a bar spoon to layer over grenadine.

1 unit Black olives
1/6 fl oz Grenadine/pomegranate syrup (2:1)
1 1/2 fl oz Hayman's Sloe Gin
3/4 fl oz Hayman's London Dry Gin
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Review:

Gin-laced sweet and tart sloe berry sit over a sweet 'n' savoury base, this Eclipse's final treat.

History:

Adapted from a recipe created in 1927 to Harry Craddock to celebrate the 1927 total solar eclipse across England that year and first published in his 1930 The Savoy Cocktail Book.

ECLIPSE COCKTAIL.
1/3 Dry Gin. 2/3 Sloe Gin.
Put enough Grenadine in a cocktail glass to cover a ripe olive. Mix the spirits together and pour gently onto the grenadine so that it does not mix. Squeeze orange peel on top.

Harry Craddock, 1930

Alcohol content:

  • 1.3 standard drinks
  • 24.51% alc./vol. (49.02° proof)
  • 17.8 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* 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.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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