2 Dashes Grenadine. (2/3 teaspoon Homemade Grenadine)
2 Dashes Absinthe. (2/3 teaspoon Verte de Fougerolles Absinthe)
The Juice of 1/4 Lemon or 1/2 Lime. (Juice 1/2 lime)
1/2 Glass Bacardi Rum. (1 oz Montecristo Silver)
1/2 Glass Swedish Punch. (1 oz Homemade Swedish Punsch)
Shake well and strain into cocktail glass. (If desired add a cherry, preferably Luxardo or Toschi.)
I had high hopes for the Melba, but I’m not quite sure it lived up to them.
A very good cocktail, that I could imagine being popular, it just doesn’t quite have the magic of the very similar Corpse Reviver No. 2 (with Swedish Punsch).
By pushing the sweet/sour focus out a bit further, it loses the refreshing lightness of the Corpse Reviver. Ends up being a bit heavy.
Still, all in all, a tasty cocktail. One of the few I can think of involving Absinthe and Rum. Definitely some promise there!
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.