Sling me a gin

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This week it is time for a Singapore Sling or Gin Sling. When researching cocktails it seems, as usual, there are many recipes for a gin based sling, so I used my copy of the The Savoy Cocktail Book for mine.
The Master of the Cocktail, Harry Craddock, doesn’t include the Grenadine and Benedictine that more modern recipes do. I feel less is more.

The juice of  1/4 lemon
1/4 of dry gin
1/2 of cherry brandy
soda water to top up and  ice cube

1 measure = 2oz
1/2 is a generous 1 oz
1/4 is a generous 1/2 oz

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Add lemon, gin and cherry brandy to the cocktail shaker.
Shake well and strain into a highball glass.
Top up with soda and add 1 lump of ice.IMG_4392

After tasting, my husband  felt that more gin was required, probably a bit too much soda too. So less, was in fact less and more was in fact required.

Recipe taken from Cocktails The Present from the Past, which includes a reprint of the original Savoy Cocktail Book published in 1930.

Proceed with caution, may cause wobbly legs. Drink aware etc.

All photographs ©teaandtiffindesigns

 

Dry Martini please barman, shaken not stirred…..

A cocktail, well a Martini or a Manhattan, has become a Friday night ‘the weekend is here’ treat in my house.

I’m fascinated by the 1930s (some would say obsessed), The Lost Generation, Scott and Zelda Fitzgerald, The Murphys etc, so I decided to look into the history of cocktail making. Most famous was Harry Craddock, who moved from the USA to work at the Savoy in London during Prohibition. His Savoy Cocktail Book looks great, and my lovely husband has promised to find me a copy to test Harry’s classic cocktails each week.

So to start with, a classic Martini. Dirty? Dry? Shaken or stirred? Gin or Vodka? 

martini for two

Dirty means adding brine from the olive jar. Not sure about that personally, but I will try it in due course as part of the testing process. Dry means adding more Gin than Vermouth, and Mr Bond always went for “shaken not stirred”, so clearly he went against the opinions of barman and liked the over agitated, slightly diluted taste.

My experience thus far is just a Dry Gin Martini, shaken not stirred, 1 part gin to 1 part Vermouth. 

So a Dry Martini please barman, shaken not stirred….

So you will need
1 part Gin
1 part Dry Vermouth,
Ice cubes
Green Olives/Lemon twist.

Pour Gin and Vermouth into a cocktail shaker with ice cubes.
Either shake/stir (we are very 007).
Pour into chilled cocktail glasses, garnish with olives /lemon twist.

Proceed with caution, may cause wobbly legs. Drink aware etc.

I found this amazing 1960’s cocktail book called Booze, it’s brilliant psychedelic design and illustration was the inspiration for my cocktail post.

Booze – by June Dutton and Edith Vanocur, illustrated by John Astrop and Eric Hill (Determined Productions Inc., 1967).