1 Teaspoonful Grenadine. (1 tsp. Fee’s American Beauty Grenadine)
1 Dash Cointreau. (1/3 tsp. Cointreau)
The Juice of 1/2 Tangerine. (Scant juice 1/2 small orange)
1/2 Dry Gin. (1/2 oz Plymouth Gin)
1/2 French Vermouth. (1/2 oz Dolin Dry Vermouth)
Shake well and strain into cocktail glass.
According to Robert Vermeire, in his book “Cocktails: How to Mix Them”:
This cocktail was invented by Mr. Luigi Naintre, the proprietor of the Embassy Club, who became famous at Romano’s, Ciro’s, and the Criterion. He is one of the best known restauranteurs in the world and has an enormous and faithful following wherever he goes. This cocktail is one of the most popular in London.
Unfortunately, it is just the wrong season for Tangerines or Mandarins. None to be found anywhere ’round these parts. I suppose they might be in season somewhere in the Southern Hemisphere?
Anyway, this certainly is a red cocktail when made with the Fee’s Grenadine. Almost worryingly pink.
I can see how it would be better with Tangerine or Mandarin juice, as is almost any cocktail you care to name, not to mention homemade grenadine, but still… It’s a fine, refreshing cocktail, just not fantastic, at least to me.
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.