Little Devil Cocktail
1/6 Lemon Juice. (1/2 of 3/4 oz Lemon Juice)
1/6 Cointreau. (1/2 of 3/4 oz Cointreau)
1/3 Bacardi Rum. (3/4 oz Montecristo White Rum)
1/3 Dry Gin. (3/4 oz North Shore No. 6)
Shake well and strain into cocktail glass.
In Harry McElhone’s “Barflies and Cocktails” he sez this recipe comes “from Fitz, Ciro’s Bar, London, my late apt pupil.”
A bit similar to the Blue Devil or Bacardi Special, it’s not bad. Dry and mostly ginny. The Montecristo White seems to act mostly as an extender to the gin. I have to admit lately, at Cointreau kind of sweetness levels, I do kind of prefer giving a slight advantage to the liqueur lately rather than the lemon. Something like 3/4 oz of Cointreau and 1/2 oz of Lemon would be about right at my sweet spot at this point in my life for this cocktail.
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.