Como fazer:
- Select and pre-chill a Nick & Nora glass.
- Prepare orange zest for garnish.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- Express orange zest twist over the cocktail and use as garnish.
| 2 fl oz | Gin |
| 1/12 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/4 fl oz | água gelada (não usar se o gelo for de máquina) |
| 3 dash | La Fée Parisienne absinthe |
| 3 dash | Orange Bitters by Angostura |
Comentários:
Chilled, diluted and very subtly sweetened gin invigorated by a hint of absinthe and zesty orange.
História:
Adapted from a recipe in the 1922 book Cocktails: How to Mix Them by Robert Vermeire who worked at London's Embassy Club. The title page confirms this, saying "By Robert of the Embassy Club" and the book was published in London by Hebert Jenkins Limited.
London Cocktail.
Robert Vermeire, Cocktails - How to Mix Them, 1922
Fill a bar glass half full of broken ice and add:
2 dashes of Orange Bitters.
2 dashes of Gum Syrup.
2 dashes of Absinthe.
½ gill of London Dry Gin.
Stir up, strain into a cocktail-glass, add an olive, and squeeze lemon-peel on top.
LONDON COCKTAIL.
Harry Craddock, 1930
2 Dashes Orange Bitters.
2 Dashes Syrup.
2 Dashes Absinthe.
1/3 Dry Gin.
Shake well and strain into cocktail glass.
Nutrition:
166 calorias
Alcohol content:
- 1.5 standard drinks
- 29.25% alc./vol. (58.5° proof)
- 21 grams of pure alcohol
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