Asylum Cocktail

Serve in

Photographed in

Garnish:

Star anise

How to make:

STIR all ingredients with ice and strain into ice-filled glass (preferably over a large cube or chunk of block ice).

Review:

Seabrook said of this drink, "look like rosy dawn, taste like the milk of Paradise, and make you plenty crazy." He must have been a Pernod lover.

History:

Created by William Seabrook, famous for his account of eating human flesh, and first published in Sterling North and Carl Kroch's 1935 So Red the Nose or Breath in the Afternoon.

William Seabrook's ASYLUM cocktail
1 PART GIN
1 PART PERNOD
DASH OF GRENADINE
Pour Over Large Lumps of Ice
Do Not Shake
WILLIAM SEABROOK writes that if you follow instructions this cocktail will, "look like rosy dawn, taste like the milk of Paradise, and make you plenty crazy."
The famous explorer who has sipped his way around the world, tippled in Port-au-Prince, and lifted a toast to the midnight stars with the White Monk of Timbuktu, admits sadly that– "since I have become sober and God-fearing and can no longer get my pleasure kicking the gong around, my happiest diversions are tennis, the harmonica, the King James version of the Old Testament, talking to Negroes, and looking at beautiful women."
Members of So Red the Nose Club should read Asylum to discover what lies in store for incautious imbibers of Gin and Pernod.

Sterling North and Carl Kroch, 1935

Nutrition:

175 calories

Alcohol content:

• 1.5 standard drinks
• 28.14% alc./vol. (56.28° proof)
• 21.1 grams of pure alcohol