Name: Maiden's Blush
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 20 ml Orange Curaçao; 10 ml Lemon juice; 5 ml Grenadine syrup; 2.5 ml Sugar syrup (2:1)

Maiden's Blush
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
²⁄₃ oz	Orange Curaçao liqueur
¹⁄₃ oz	Lemon juice (freshly squeezed)
¹⁄₆ oz	Monin Grenadine Syrup
¹⁄₁₂ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Pale pink (depending on your grenadine), gin-laced rich fruit and subtle lemon sourness.

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History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.

MAIDEN'S BLUSH COCKTAIL (No. 1.).
1 Dash Lemon Juice.
4 Dashes Orange Curaçao
4 Dashes Grenadine.
1 Glass Dry Gin.
Shake well and strain into cocktail glass.
Harry Craddock, 1930

More cocktails by Harry Craddock

Nutrition:

One serving of Maiden's Blush contains 189 calories

Alcohol content:

1.4 standard drinks
23.66% alc./vol. (23.66° proof)
19.5 grams of pure alcohol

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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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Showing 8 comments for Maiden's Blush.
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girlboyfieri

20th August 2024 at 11:33

This drink is very interesting. Gordon's gives a celery note, oddly enough, and I like it more than I expect. A lot of cocktails dilute the alcoholic taste, but this recipe for a Maiden's Blush has a bite in the throat the moment you drink it. Very fun drink, and if you like gin you'll probably love it.

Russell Lee

1st May 2024 at 04:42

Tried a Maiden's Blush for the first time tonight - surprisingly less zippy and more subtle, which I appreciated. I enjoyed Pierre Ferrand here, to maintain a balanced sweetness. A fragrant grenadine with the right hits of orange blossom (or rose water, I'm sure) really rounds out the rest of the palate. I also omitted the simple syrup, and opted for a barely-more generous barspoon of grenadine for more "blush" (plus I didn't need to reach for another syrup bottle for simplicity's sake).

Miguel Perales

26th July 2023 at 23:08

A dry, citrus and gin forward cocktail. The homemade grenadine comes in at the end. Not overly sweet, but I could see where it would be pushing the envelope for some.

Benjamin McCabe

15th February 2023 at 02:37

Personally think it works better with Cointreau than Pierre Ferrand.

John Hinojos

15th February 2022 at 01:25

Had for an aperitif on Valentine's Day with pate and Scottish oat cakes. Went perfectly. Did back off a bit on the sugar syrup and would probably omit next time. Loved it.

Anne-Marie Murray

8th July 2021 at 23:07

I like it, but I'm not sure I'd go out of my way to make it again. I guess I'm ambivalent about it.

Anonymous

18th September 2020 at 19:36

I enjoyed this. I have a large amount of homemade grenadine to use up and this has the right balance of sweet and sour. Thanks!

Anonymous

30th August 2020 at 16:54

Great website Simon - I’ve been using it lots and it’s been awesome in lockdown. My first comment - this is too sweet! Less grenadine maybe? More lemon juice?

Simon Difford

30th August 2020 at 19:57

Many thanks for your kind words. Agreed! Just made a few times to experiment with different recipes and as a result, I've changed specs of all in the recipe above, including switching from triple sec to orange curaçao. Hope an improvement. [30/Aug/20]

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