Silver King Cocktail
The Juice of 1/4 Lemon.
1 Teaspoonful Sugar. (1 teaspoon caster sugar)
2 Dashes Orange Bitters. (2 Dashes Bitter Truth Orange Bitters)
The White of 1 Egg. (White of 1 egg)
1 Glass Plymouth Gin. (1 oz Plymouth Gin, 1 oz Bols Genever)
Shake well and strain into cocktail glass.
Genever? What the!?
David Wondrich has a big article about Gin in the April, 2010 issue of Saveur Magazine. He makes the point several times that the character of Plymouth Gin has significantly changed since the 19th Century. In the article he has a quote from William Terrington’s 1869, “Cooling Cups and Dainty Drinks,” which describes historic versions of Plymouth Gin as a Gin which, “closely resembles Hollands” and another quote from 1867, which describes it as “flavour[ed] with the wash of whisky distilleries”.
With that in mind, I thought I would give what would end up a fairly plain gin sour a bit of interest by blending in some Genever with the Plymouth.
Never having made a Genver Sour, I wasn’t quite sure what to expect.
Pretty darn tasty, as a matter of fact! The Bols Genever gives the Silver King more malty complexity and a bit of earthy character.
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.