This is a variation of a drink that was a standard in early 20th-century cocktail books. The original called for rye whiskey, orange curacao, grenadine and egg white; sometimes a dash or two of pastis or absinthe was included as well.
Here, bourbon is used instead of rye, Cointreau instead of orange curacao, and Pernod is a more economical alternative for rinsing the inside of the glass than absinthe would be. Use a pasteurized egg if you are concerned about the risk in eating uncooked eggs.
By the way, you might be a millionaire if you can afford to rinse a glass with real absinthe. A new status symbol?
- Absinthe or Pernod for rinsing the glass, plus 1/4 ounce absinthe for the cocktail
- 2 ounces bourbon
- 1/2 ounce Cointreau
- 1/4 ounce freshly squeezed lemon juice
- 2 to 3 dashes grenadine
- 1 tablespoon egg white (see headnote)
Use just enough absinthe or Pernod to rinse or coat the inside of a cocktail (martini) glass. Pour out any excess.
Fill a cocktail shaker two-thirds full with ice.
Add the bourbon, Cointreau, lemon juice, grenadine, egg white and the remaining 1/4 ounce of absinthe. Shake vigorously for 60 seconds, then strain into the martini glass.
From Spirits columnist Jason Wilson.
Tested by Michael Taylor.
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