The Juice of 1/2 Lemon or of 1 Lime (Juice 1 Lime)
1/3 Grenadine (3/4 oz Homemade Grenadine)
The White of 1 Egg (whisk this a bit before adding)
2/3 Dry Gin (1 1/2 oz Tanqueray Gin)
Shake well (Combine above ingredients in boston shaker and shake for a minute or so without ice. Crack the seal on your boston shaker and add ice. Shake well again.) and strain into cocktail glass.
First time I’ve experimented with “Dry Shaking” the ingredients before adding the ice. It does seem to emulsify the ingredients nicely before chilling, and give the foam a better set.
This is actually a much tarter cocktail than I thought it would be. Quite nice, really.
Different versions of this cocktail from different eras call variously for Groseille (Red Currant) Syrup, Raspberry Syrup, and Grenadine.
The erudite Paul Clarke has a wonderful writeup of the cocktail here:
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.