Maiden's Blush

Difford’s Guide
Discerning Drinkers (45 ratings)
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    Maiden's Blush

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Maiden's Blush image

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
0.08 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

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

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10
More cocktails with similar strength and taste profile

Review:

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

View readers' comments

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

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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girlboyfieri’s Avatar 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.
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Russell Lee’s Avatar 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).
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Miguel Perales’ Avatar 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.
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Benjamin McCabe’s Avatar Benjamin McCabe
15th February 2023 at 02:37
Personally think it works better with Cointreau than Pierre Ferrand.
1
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John Hinojos’ Avatar 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.
1
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Anne-Marie Murray’s Avatar 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.
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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!
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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?
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Simon Difford’s Avatar 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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