Thursday, June 16, 2011
From Hugo Ensslin's Recipes for Mixed Drinks (1916-1917)
2 ounces London Dry Gin (strong like Beefeaters or Gordon's 47.3%)
1 ounce French Vermouth (I like Lillet Blanc for this one)
1/2-3/4 ounce egg white
1 dash Orange Flower Water
Shake well in a mixing glass with cracked ice, strain into a small stem glass and serve.
A refreshing summer way to enjoy your vermouth and gin. Great name for this drink, and apt too.
The fluffy egg and thick, wet Lillet combine for a texture that is velvety and soft like a kiss. It is slightly sour and very vermouth forward, even with the soft Lillet.
Be careful not to use too much orange flower water. It should be the salt in your soup. A little goes a long way to bring out the flavors already there. Just as with bitters, if you can taste it, you have used too much.