According to Robert Vermeire, a barman at London's Embassy Club in the 1920s, Meehoulong is the Chinese word for "fire-eating devil." Spirits columnist Jason Wilson considers this translation highly suspect, in part because this drink has little or no fire to it. He does like its balance of tart and bitter nonetheless. Wilson recommends using Plymouth's sloe gin, the only true sloe gin on the market.
- 2 dashes orange bitters
- 1 1/2 ounces sloe gin, preferably Plymouth brand
- 3/4 ounce sweet vermouth
- 3/4 ounce dry vermouth
- Twist of lemon peel, for garnish
Fill a mixing glass halfway with ice. Add the bitters, sloe gin and vermouths. Stir vigorously, then strain into a chilled cocktail (martini) glass. Garnish with the twist of lemon peel.
Adapted from Vermeire's "Cocktails: How to Mix Them" (Herbert Jenkins Ltd., 1922; facsimile edition, Mud Puddle Books, 2009).
Tested by Michael Taylor.
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